Spicy Chicken Sliders

Spicy Chicken Sliders Recipe

Spicy Chicken Sliders Recipe

This Spicy Chicken Sliders recipe is perfect for Labor Day BBQ . You only need a few ingredients and most of the work can be done ahead of time. I start with a couple whole chickens (about 4-5lbs ea). Remove the chickens from the packaging and discard the giblets. Trim away any excess fat from the neck or cavity area and pat the outer skin dry with paper towels. Spicy Chicken Sliders Spray the skin with vegetable cooking spray and season with a good dose of Killer Hogs Hot Rub (substitute your favorite spicy seasoning if you want). Spicy Chicken Sliders Prepare your grill or smoker for indirect cooking at 325 degrees. I used my Traeger pellet grill running on Pecan pellets for flavor. The important part here is to maintain the temperature at 350 degrees for the skin to cook properly. Spicy Chicken Sliders Place the chickens on the cooking grate and cook for 30 minutes. At this point, insert a wired cooking probe into the breast of one of the birds. I used a Thermoworks DOT for this cook. Continue to cook until the internal temperature reaches 165 degrees in the breast. Before removing from the grill, verify the internal temperature with a handheld thermometer (I use a Thermapen for accuracy). Spicy Chicken Sliders Carefully take the chickens off the pit and cover loosely with aluminum foil. Rest on the counter for 20 minutes; then pull the chicken apart by hand (wear some cotton glove liners under nitrile gloves). Spicy Chicken Sliders To build the spicy chicken sliders I use Hawaiian slider rolls. Separate the roll and start with a few slices of dill pickles. Top with a good heaping of the pulled chicken drizzled with a spicy white sauce. Spicy White BBQ Sauce Recipe
  • 2 cups Mayonnaise
  • 1/4 cup Apple Cider Vinegar
  • 1 1/2 Tablespoon White Sugar
  • 1 Tablespoon Black Pepper
  • 1/2 Tablespoon Granulated Garlic
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon Ground White Pepper
  • 1/4 teaspoon Cayenne Pepper
  • Juice of 1 lemon
Combine ingredients in a large bowl and whisk. Refrigerate for 2 hours before serving. Sauce will keep up to 1 week in the refrigerator. Spicy Chicken Sliders Place a few slices of pickled red onion on top and the remaining bun top and skewer with a toothpick to hold everything together. You can assemble this prior to serving or set it up “bar” style for your guests to build their own. 1 chicken will make enough sliders for 8-10 people. Print
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spicy chicken slider

Spicy Chicken Sliders Recipe


Ingredients

  • 1 or 2 Whole Chickens (depending on how many you want to make)
  • 2 Tablespoons Killer Hogs Hot Rub
  • 16oz Spicy White Sauce *recipe below
  • 1 package Hawaiian Slider Rolls
  • Dill Pickle Slices
  • Pickled Red Onion *recipe below

Spicy White Sauce

  • 2 cups Mayonnaise
  • 1/4 cup Apple Cider Vinegar
  • 1 1/2 Tablespoon White Sugar
  • 1 Tablespoon Black Pepper
  • 1/2 Tablespoon Granulated Garlic
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon Ground White Pepper
  • 1/4 teaspoon Cayenne Pepper
  • Juice of 1 lemon
  • Combine ingredients in a large bowl and whisk. Refrigerate for 2 hours before serving. Sauce will keep up to 1 week in the refrigerator.

Pickled Red Onion

  • 1 Red Onion peeled & sliced into rings
  • 1 1/2 cup Apple Cider Vinegar
  • 1 Tablespoon White Sugar
  • 1/2 Tablespoon Kosher Salt
  • Pinch of Crushed Red Pepper Flakes
  • Bring vinegar to a boil in a small pot over medium heat. Add sugar, salt, and red pepper flakes, stir to dissolve sugar. Remove from heat and add red onion slices. Toss to combine and place in a heat safe container to pickle. Place in refrigerator for 3-4 hours. Pickled Onions will keep for up to a week in the refrigerator.

Instructions

  1. Remove Chicken from packaging. Check cavity for giblets and trim excess fat. Pat chicken dry with paper towel.
  2. Spray the outer skin with Vegetable cooking spray. Season well with Killer Hogs Hot Rub.
  3. Prepare pellet smoker or other grill/smoker for indirect cooking at 350 degrees using pecan pellets/wood for flavor.
  4. Place chicken on cooking rack and cook until internal temperature reaches 165 in the breast.
  5. Remove chicken from grill and rest loosely covered with aluminum foil for 20 minutes.
  6. Pull chicken into bite size pieces discarding the bones.
  7. To make the sliders: Place a couple dill pickle slices on the bottom portion of the roll. Top with Pulled Chicken and Spicy White Sauce. Add a few pickled red onion slices and the top roll and serve.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here

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15 responses to “Spicy Chicken Sliders Recipe”

  1. Wisdom Shabazz says:

    Nice video we will have to cook together one da. I’m a New Orleans chef my name is Wisdom Shabazz. Keep up the good work. I also have a cooking show called “Let Daddy Do the Cooking” its on Facebook.

  2. Shawn Leloup says:

    Malcom,
    I watched your video yesterday morning, bought the ingredients yesterday afternoon and cooked the Spicy Chicken Sliders last night for my family. Everyone loved them. My kids wanted more, the only problem is I only bought 2 packages of Hawaiian Rolls.

    Thank you for another great staple in our family dinner recipe book.

    Shawn – Greeley, Colorado

  3. richard williamson says:

    How long will it take at 350?

  4. Glen says:

    This was a great meal. I didn’t think I would like the pickled onions but I have to say it was my favorite part of the meal.

  5. J Benish says:

    Thanks Malcom just cooked yesterday on pitboss was delicious really loved the sauce Thks for the recipe

  6. Corey J says:

    Hey, just want to say thank you for taking the time to provide us with these awesome recipes . I am going to make these this weekend and you are always my first choice for looking for new grilling recipes now. Keep up the good work man!

  7. Tim Story says:

    Simple recipes but oh so delicious! All of my family were big fans! Thanks Malcom, you are making me look good!

  8. Craig says:

    Great recipe. I did 2 of these for a neighbor’s pool party about a month ago. Did a brisket as well but the spicy pulled chicken sliders were the hit. We are hosting a Kentucky Derby party this weekend and they were requested so getting set for round two of the sliders. Thanks for the ideas. Always get great recipes from this site and love your rubs. Thanks a bunch!

  9. Gene Fulmer says:

    “Prepare your grill or smoker for indirect cooking at 325 degrees. I used my Traeger pellet grill running on Pecan pellets for flavor. The important part here is to maintain the temperature at 350 degrees for the skin to cook properly.”

    Contradicting temperatures in this paragraph.

    Today we’re making this for the third time. Great recipe Reeds!

  10. Joshua Little says:

    My family just loves this recipe from the bird down to the sauce and onions. Thank you for sharing your awesome recipes for a weekend BBQ’r

  11. Peter says:

    I made this amazing item – How is this not a 5 Star recipe! Oh my god I only made this for two people and I was able to use the pickled red onions and the amazing sauce within 3-4 days.. It almost tastes like a parmesan peppercorn ranch type of flavor. Its amazing, and I agree with Malcolm probably goes with about anything. I cant wait to make this again – my next mission to make his turkey sliders. I wish I could show my pictures of this that I made I took so many!

  12. Gloria says:

    Just made this recipe tonight for the first time, it was amazing. I added the A.P. rub before putting the BBQ rub on for added flavor. The white sauce is delicious and the dill pickle is a nice finish. Will definitely being making this real soon. Another great recipe, thank you!

  13. Dave says:

    Can I make this the night before and keep it in the refrigerator overnight? Or at least make the chicken the night before?

  14. Dave says:

    I guess what I mean is can the sandwhiches be made with the chicken cold?

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