When friends come over and you need something substantial but easy to eat while standing, these BBQ chicken sliders are the perfect answer. They are sticky, full of flavour, and just the right amount of messy. You can prepare the chicken well before anyone knocks on the door, meaning you actually get to enjoy the party instead of hiding in the kitchen all night.
Hosting a gathering is brilliant until you realise you have to feed a large group of people. Finger food is always a safe bet, but sometimes a bowl of crisps and some dips just is not enough. Guests usually want something warm and filling, especially if drinks are flowing. That is exactly where these sliders come in. They look incredibly impressive when you bring a whole tray of them to the table, and watching everyone pull them apart is very satisfying.
The best thing about this recipe is the shortcut. You do not need to roast a whole chicken or spend hours over a hot stove while people are chatting in the next room. Using pre cooked rotisserie chicken or leftover roast chicken makes this process incredibly fast. You just shred the meat, mix it with a thick barbecue sauce, and pile it into soft rolls.
To make them feel like a proper party snack, a generous layer of melted cheese is essential. When baked in the oven, the tops of the rolls get slightly crispy and golden while the inside
Read MorePreheat the oven to 180C. Line a large baking tray with baking paper. This catches any melted cheese or sauce and makes washing up much easier later on.
Place the shredded chicken into a large mixing bowl. Pour over the barbecue sauce and mix it well until every single piece of chicken is coated and sticky.
Keep the slider rolls joined together and cut the whole block in half horizontally. A long bread knife works best for this so you get a neat top and bottom layer without tearing the bread.
Place the bottom half of the rolls onto the lined baking tray. Spread the sticky chicken mixture evenly over the bread right to the edges so nobody gets an empty corner.
Scatter the thin red onion slices over the chicken. Then sprinkle the grated cheese evenly over the top so it covers all the meat completely.
Place the top half of the rolls over the cheese layer. Press down gently with your hands so everything holds together in one solid block.
In a small bowl, mix the melted butter with the garlic powder and chopped parsley. Use a pastry brush to spread this garlic butter all over the top of the bread rolls.
Cover the whole tray loosely with tin foil. This stops the tops from burning before the cheese has a chance to melt properly. Bake for 15 minutes.
Remove the foil carefully and bake for another 5 minutes until the tops are golden brown and slightly crispy to the touch.
Let the tray sit for a couple of minutes before serving. Cut them along the natural lines of the rolls and serve them warm to your guests.
Yes, pulled pork works brilliantly with this exact recipe and method. Just swap the meat and keep everything else the same.
A thick, smoky sauce is usually a crowd favourite, but a sweet and sticky honey barbecue sauce works just as well.
Do not add extra water or thin sauces to the chicken. The thick sauce sits nicely on the bread without soaking through.
It is best not to freeze them once they are built because the bread goes very mushy when it defrosts.
A big bowl of crunchy coleslaw or a tray of simple potato wedges are great sides to put on a party table.
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