BBQ Chicken Sliders with Avocado Slaw

These easy BBQ Chicken Sliders are the perfect mix of smoky, tangy and savory flavors packed into a bite-sized sandwich. Juicy chicken patties coated in a lightly spicy sauce pair beautifully with a crisp, creamy slaw — all tucked into a soft, toasted bun. Whether you’re making them as appetizers for a party or game day, or as an easy weeknight dinner, these sliders are sure to be a crowd favorite!

2025 Update: This recipe was originally shared in February 2017 as a sponsored post. The recipe has been updated to make more sliders, and the post has been updated to include new photos, as well as more tips and tricks. I hope you love them!

BBQ Chicken Sliders recipe:

As a Memphis-born, Texas-living girlie, it’s no surprise that I am also a BBQ girlie. I was practically raised on the stuff, and now I’m raising my girls on it too.

I could wax poetic for days about the differences between all the different styles. Whether it’s a Texas-style BBQ beef brisket or a Memphis-Style BBQ pulled pork sandwich, there are so many ways to eat barbecue. That’s the beauty of it!

When you think of BBQ, you probably think of dishes like pork and beef ones I just described. But BBQ chicken is just as wonderful, if not overlooked! Let these BBQ chicken sliders prove it.

Chicken is always a crowd-pleaser, and these sliders are easy to make and perfect for game day, summer cookouts or casual weeknight dinners. You can make a double batch for a bigger crowd, or serve them as appetizers. They even work as a whole meal.

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The chicken is juicy and delicious and wonderfully BBQ-flavored without being overwhelming. They’re topped with a zesty coleslaw that is awesomely creamy and tart, kind of like guacamole, but with BBQ vibes.

Why I love this recipe:

Let’s set one thing straight: these are not shredded chicken sliders. We’re using ground meat to make little BBQ chicken burger patties that are then cooked off and served on slider buns.

They are have great flavor, thanks to BBQ rub seasoning and barbecue sauce, in the actual patties, then are finished with a punchy, creamy coleslaw… no mayo necessary.

To me, they scream of summertime gatherings, like a backyard barbecue or an at-home tailgate party, but these easy sliders are perfect for any gathering where you want to enjoy some barbecue flavors.

You’re going to want to make this BBQ chicken sliders recipe again and again. In fact, these are one of my favorite ways to get those awesome barbecue flavors I know and love.

Here are some things that I love about ’em:

• These mini BBQ chicken burgers are a great appetizer that could also double as a meal for the whole family.
• You can serve them for a party, cookout, game day or other gathering where you need to feed a crowd with an easy dish.
• Customize them with your favorite BBQ sauce and toppings, if you like!

More BBQ chicken recipes to try: Slow Cooker BBQ Chicken Sandwiches | Grilled BBQ Chicken Flatbread | Sheet Pan BBQ Chicken Nachos

What you need to make this recipe:

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• Mason jar with a lid
• Skillet
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Bread knife
• Cutting board
• Tongs
• Fork or avocado masher
• Basting brush

Here are the simple ingredients that you’ll need to grab from your local grocery store:

• Ground chicken — opt for ground chicken with a mix of white and dark meat for juicier patties, as all-white meat can be too lean and dry. Please note that we are not using shredded chicken, rotisserie chicken or whole chicken thighs. The ground meat makes for a delicious patty.
• Barbecue sauce — use your favorite sauce here! Homemade BBQ sauce is mine.
• BBQ dry rub — I love my homemade BBQ dry rub, but store-bought is great, too.
• Extra virgin olive oil — you can also use any neutral-tasting oil, like avocado oil or vegetable oil.
• Slider buns — any kind of slider bun will work. I like to use sweet Hawaiian rolls for this recipe, but you can use any slider-style or sized buns. You could even use your favorite small dinner rolls, if desired. Brioche are really nice, too.
• Cabbage slaw — look for a fresh, pre-shredded slaw mix with vibrant colors and crisp texture, avoiding any bags with excess moisture or browning.
• Avocados — choose avocados that have a slight give when gently squeezed, but aren’t mushy, ensuring they are perfectly ripe.
• Lime juice — always opt for fresh limes over bottled juice for the brightest, most vibrant citrus flavor in your slaw dressing.
• Apple cider vinegar — use raw, unfiltered apple cider vinegar for the best depth of flavor.
• Kosher salt — pick a medium-grain kosher salt or sea salt for better control over seasoning and a cleaner, less intense salty taste than table salt.
• Black pepper — freshly ground black pepper adds the most robust flavor, so opt for whole peppercorns and grind them as needed. Store-bought, pre-ground pepper works too.
• Honey — choose raw, local honey for a richer flavor. However, any honey should work to add a hint of natural sweetness.
• Cayenne pepper — a high-quality cayenne pepper should have a bright red hue. It will offer the best heat and depth without tasting stale or bitter. Check your spices and if they have become pale, then it’s time to replace them!
• Red pepper flakes — look for red pepper flakes with a deep red color because this indicates freshness and a well-balanced heat.

Customizations and substitutions:

Chicken or turkey: Feel free to swap in turkey instead of chicken. Of course, you could always use a veggie patty or ground beef if chicken isn’t available or a preference.

Citrus swap: Substitute lemon juice for lime if you need to.

Take a shortcut: If you need to cut corners, I get it! Store-bought lime juice, guacamole and bagged cabbage mix are all great ways to make this recipe a little simpler. Always a win in my book!

Add extras: if you love pickled red onion or pickle chips, those would make a sweet-savory punch to these sliders.

Add cheese: I have been told that cheddar cheese is excellent with BBQ recipes. I have never tried this, but you could add the cheese on top of the warm patties, if desired.

How to make this BBQ Chicken Slider recipe:

First, make the spicy vinegar sauce. In a small mason jar, combine the apple cider vinegar, honey, salt, cayenne pepper and red pepper flakes. Shake until incorporated, then set aside for later.

Next, make the sliders. On the stovetop, heat a skillet over medium-high heat. When the skillet is warm to the touch, drizzle in the olive oil.

As the oil heats, combine the ground chicken, BBQ sauce and BBQ dry rub in a glass bowl. Stir until combined. (The mixture will be wet, so combine using a rubber spatula instead of your hands.)

Use a ¼ cup measuring scoop to scoop the chicken mixture into 14 burger patties on a plate.

Cook the patties in small batches in the skillet, flipping when the bottom side becomes crusty and browned. Brush after flipping with the spicy vinegar sauce.

Cook until the patties are completely cooked through and the internal temperature is 165°F (74°C).

When the patties are completely cooked, transfer to a plate to rest and brush liberally with the spicy vinegar sauce.

Finally, make the avocado slaw. Measure the cabbage slaw into a large bowl. In a small bowl, mash the avocados until they are relatively smooth. Season with the lime juice, apple cider vinegar, BBQ dry rub, salt and pepper. Pour the avocado mixture over the cabbage slaw, stirring until just combined.

Put it all together. Toast the slider buns, then slice in half. Dab with the vinegar sauce. Place the cooked chicken patties onto the bottom buns, then place the avocado slaw on top of the chicken, then finish with the tops of the buns. Continue until all the little sandwiches have been assembled.

Enjoy immediately!

How to store:

Store everything for these leftover sliders separately.

• The buns can be stored at room temperature or in the fridge.
• Vinegar sauce can be kept in the jar and refrigerated. If it settles simply re-shake it before use.
• For the patties, let them cool to room temperature, then store them in an airtight container in the fridge for up to 4 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze patties in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.
• The slaw won’t be as good as freshly-made, but you can store it in an airtight container and use within one day. It would be better to mix a fresh batch each time.

To reheat: Toast the buns as above. Warm refrigerated patties in a skillet over medium heat or in the oven at 350°F (177°C) for about 10 minutes. If frozen, thaw in the fridge overnight before reheating. To avoid sogginess, reheating in the oven or air fryer can help maintain their crispy exterior instead of microwaving, which can make them soft.

Frequently Asked Questions

Quick tips and tricks to making the best Mini BBQ Chicken Sliders:

• Since ground chicken is lean, avoid overmixing the meat and cook the patties just until they reach 165°F (74°C) to prevent them from drying out.
• Preheat the skillet before adding the patties to ensure a nice, seared crust forms, locking in flavor and keeping the burgers from sticking.
• To keep the sweet rolls from getting soggy, toast them and add the avocado slaw just before serving for the best texture and flavor.

More barbecue recipes:

Want more burger inspiration? Try out these Baked BBQ Turkey Burgers.

Want to make a Memphis-style barbecue plate? Make Slow Cooker BBQ Pulled Pork and pair it with Memphis-Style Creamy Coleslaw, Instant Pot BBQ Baked Beans and a buttery dinner roll.

Looking for something more unique? Take leftover pulled pork and transform it into BBQ Pulled Pork Pizza or BBQ Nachos.

Want to make these BBQ sliders? Scroll on down to the recipe card to get the full run-down.