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Honey BBQ Chicken Sliders

Honey BBQ chicken sliders with sweet, smoky honey BBQ sauce are baked until the Hawaiian rolls turn golden and buttery. This cheesy slider recipe layers tender shredded chicken with mozzarella and sharp cheddar, then finishes with a Parmesan-garlic butter brush.
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Prep Time 20 minutes
Cook Time 23 minutes
resting 5 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Honey BBQ chicken slider filling
  • 3 cup cooked shredded chicken Use pre-cooked chicken for faster assembly.
  • 1 cup honey BBQ sauce
  • 1 tbsp Dijon mustard
Cheese and rolls
  • 12 Hawaiian sweet rolls Slice in half horizontally, keeping the rolls connected.
  • 2 cup shredded mozzarella cheese
  • 4 oz sharp cheddar cheese, shredded
Parmesan-garlic butter topping
  • 3 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tbsp grated Parmesan cheese
To prevent sticking
  • 1 Cooking spray

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.
  2. In a large bowl, stir together the shredded chicken, honey BBQ sauce, and Dijon mustard until evenly coated.
  3. Slice the Hawaiian sweet rolls in half horizontally, keeping the rolls connected, then place the bottom half into the prepared baking dish.
  4. Spread the chicken mixture evenly over the rolls.
  5. Sprinkle the mozzarella cheese and sharp cheddar cheese over the chicken.
  6. Place the top half of the rolls over the filling.
Bake and finish
  1. In a small bowl, mix the melted butter, garlic powder, onion powder, dried parsley, and grated Parmesan cheese.
  2. Brush the butter mixture generously over the tops of the rolls.
  3. Cover loosely with aluminum foil and bake for 15 minutes at 350°F.
  4. Remove the foil and bake for 8–10 minutes more at 350°F, until the tops are golden brown and the cheese is melted and bubbly.
  5. Let the sliders rest for 5 minutes before cutting apart, then serve warm.

Notes

Pro tip: for the meltiest layer, make sure the chicken mixture is spread all the way to the edges of the rolls so every bite gets sauce. Store leftovers covered in the refrigerator for 3–4 days; reheat in a 300°F oven until warmed through. Freezing is not recommended because the rolls can soften after thawing. Dietary swap: use lactose-free shredded cheese if you need dairy-friendly sliders while keeping the same bake time.