Grilled Chicken Sliders Recipe – Juicy BBQ Mini Sandwiches

Grilled chicken sliders are a backyard BBQ staple that deliver big flavor in a small package. Unlike full-sized sandwiches, sliders are easy to serve to a crowd, allow guests to mix and match toppings, and cook quickly on the grill. The key to a great slider is choosing the right cut of chicken, building a flavorful marinade, and finishing with complementary toppings that balance richness and acidity.

This recipe uses boneless, skinless chicken thighs because they stay juicy over high heat and have enough fat to develop a slightly charred, flavorful exterior. A simple marinade of olive oil, garlic, smoked paprika, and apple cider vinegar does most of the work. Toasted brioche slider buns add a buttery sweetness that pairs perfectly with smoky grilled chicken.

Grilled Chicken Sliders Recipe – Juicy BBQ Mini Sandwiches

These grilled chicken sliders feature marinated chicken thighs cooked over direct heat, served on toasted brioche buns with coleslaw and pickles for a crowd-pleasing BBQ bite.

Prep: 40 minutes | Cook: 12 minutes | Servings: 6

Ingredients

• 1.5 lbs boneless skinless chicken thighs Trim excess fat; pound to even 1/2-inch thickness for consistent cooking
• 3 tablespoons olive oil Extra-virgin preferred
• 2 tablespoons apple cider vinegar Adds acidity to tenderize the chicken
• 3 cloves garlic Minced
• 1 teaspoon smoked paprika Provides smoky depth without extra heat
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper Freshly ground
• 0.5 teaspoon cayenne pepper Optional; omit for mild version
• 12 count brioche slider buns Split; toast cut-side down on grill
• 1 tablespoon unsalted butter Melted; for brushing buns before toasting
• 1 cup prepared coleslaw Store-bought or homemade; drained to reduce moisture
• 0.5 cup dill pickle slices Thin-cut for even layering
• 0.25 cup mayonnaise Spread on bun interiors
• 2 tablespoons hot sauce Optional; mix into mayo for a spicy spread

Instructions

1. Combine olive oil, apple cider vinegar, minced garlic, smoked paprika, onion powder, salt, black pepper, and cayenne in a zip-top bag or shallow dish. Mix well.
2. Add chicken thighs to the marinade, seal the bag, and turn to coat completely. Refrigerate for at least 30 minutes and up to 4 hours. Do not marinate longer than 4 hours as the vinegar will begin to break down the texture of the meat.
3. Remove chicken from the refrigerator 20 minutes before grilling to allow it to approach room temperature, which promotes even cooking.
4. Preheat your grill to medium-high heat, approximately 400°F to 425°F. Clean and oil the grates with a folded paper towel dipped in vegetable oil held with tongs.
5. Remove chicken thighs from the marinade and shake off excess. Discard the used marinade.
6. Place chicken thighs on the oiled grates over direct heat. Grill for 5 to 6 minutes without moving to allow proper grill marks and browning to develop.
7. Flip chicken thighs once and grill for an additional 4 to 5 minutes. Check the internal temperature with an instant-read thermometer inserted into the thickest part. Chicken is done at 165°F.
8. Transfer cooked chicken to a cutting board and rest for 5 minutes. This allows juices to redistribute throughout the meat.
9. While chicken rests, brush slider bun cut sides with melted butter and place cut-side down on the grill over indirect or low heat for 1 to 2 minutes until lightly golden. Watch closely to prevent burning.
10. Slice each rested chicken thigh into pieces sized to fit your slider buns. One large thigh typically covers 2 to 3 sliders depending on size.
11. Spread mayonnaise on both halves of each toasted bun. Layer the bottom bun with sliced grilled chicken, a spoonful of drained coleslaw, and two or three pickle slices. Cap with the top bun and serve immediately.

Sliders originated in American fast-food culture, popularized by White Castle in the 1920s as small, inexpensive hamburgers. The term gradually broadened to describe any small sandwich served on a dinner-roll-sized bun. Grilled chicken became a mainstream American cookout staple in the 1980s and 1990s as health-conscious grilling grew in popularity. Combining the slider format with grilled chicken became common at tailgates, backyard parties, and sports bars throughout the 2000s. Today, grilled chicken sliders appear on restaurant menus and home grills nationwide as a versatile, crowd-friendly alternative to beef sliders.

Practical Tips

• Pound chicken thighs to an even half-inch thickness before marinating so they cook in the same amount of time and prevent thin edges from drying out.
• Do not press down on the chicken with a spatula while grilling. This forces out the juices and results in dry meat.
• Drain coleslaw thoroughly before topping sliders. Excess liquid makes the buns soggy very quickly.
• If using a charcoal grill, set up a two-zone fire so you can move chicken to indirect heat if flare-ups occur.
• Make the coleslaw and mayo spread up to one day ahead and refrigerate separately to streamline assembly at your cookout.

Charcoal or gas grill: Provides the direct high heat needed to char and cook chicken thighs evenly

Instant-read meat thermometer: Confirms chicken has reached a safe internal temperature of 165°F

Tongs: Safely flip chicken on the hot grill without piercing the meat and releasing juices

Zip-top bag or shallow dish: Holds the chicken and marinade so the meat is evenly coated during marinating

Basting brush: Applies sauce or butter to the buns and chicken during the final minute of cooking

Cutting board: Rests and slices the grilled chicken before building the sliders

Buffalo Grilled Chicken Sliders: Toss grilled chicken slices in buffalo sauce immediately after resting. Use blue cheese dressing instead of mayonnaise and top with thinly sliced celery for crunch.

Hawaiian BBQ Sliders: Add a tablespoon of pineapple juice to the marinade. Brush chicken with your favorite BBQ sauce in the final two minutes of grilling. Top with a grilled pineapple ring and a slice of Swiss cheese.

Jalapeño Popper Sliders: Mix softened cream cheese with diced pickled jalapeños and spread on both bun halves. Top grilled chicken with crispy bacon and shredded cheddar cheese melted on during the last minute of grilling.

Greek-Style Sliders: Swap smoked paprika for dried oregano and lemon zest in the marinade. Top sliders with tzatziki, sliced cucumber, cherry tomatoes, and crumbled feta cheese on toasted pita-style slider buns.

Can I use chicken breasts instead of thighs for this grilled chicken sliders recipe?

Yes, but chicken breasts dry out more quickly over high heat. If using breasts, pound them to an even quarter-inch thickness, reduce grill time to 3 to 4 minutes per side, and monitor the internal temperature closely to avoid overcooking.

How do I keep slider buns from getting soggy?

Drain coleslaw well, toast the buns on the grill, and spread a thin layer of mayonnaise on both inner surfaces. The mayo acts as a moisture barrier between the bun and wet toppings.

Can I grill the chicken ahead of time?

Yes. Grill the chicken fully, let it cool, and refrigerate for up to two days. Reheat sliced chicken in a foil packet on a warm grill or in a 325°F oven for 10 minutes before building sliders.

What internal temperature is safe for grilled chicken?

The USDA recommends a minimum internal temperature of 165°F for all poultry. Use an instant-read thermometer inserted into the thickest part of the thigh to confirm doneness accurately.