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Flavorful Smoky BBQ Pulled Chicken Sliders Easy Recipe with Jalapeño Slaw

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These sliders combine smoky, sweet, and spicy BBQ pulled chicken with a fresh jalapeño slaw for a quick, easy, and crowd-pleasing meal perfect for any casual gathering or weeknight treat.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of cayenne pepper (optional)
  • 2 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1–2 fresh jalapeños, thinly sliced (seeds removed for less heat)
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • 12 slider buns or small soft rolls
  • Optional: pickles or fresh cilantro for garnish

Instructions

  1. In a bowl, combine smoked paprika, chipotle chili powder, garlic powder, salt, and pepper. Toss the chicken thighs in olive oil, then coat evenly with the spice mix. Let it sit for 10 minutes.
  2. Heat a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side until browned and cooked through (internal temperature 165°F). Cover the pan after browning if thighs are thick.
  3. While the chicken cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper in a saucepan. Simmer over medium heat for 10 minutes until slightly thickened.
  4. Remove chicken from pan and let rest for 5 minutes. Shred chicken with two forks or meat claws. Return shredded chicken to pan and stir in warm BBQ sauce until well coated.
  5. In a mixing bowl, whisk mayonnaise, lime juice, honey, salt, and pepper. Add shredded cabbage, carrot, and sliced jalapeños. Toss to coat evenly and adjust seasoning if needed.
  6. Warm slider buns slightly in a pan or oven. Pile each bun with BBQ pulled chicken and top with jalapeño slaw. Add pickles or cilantro if desired.
  7. Serve immediately. Store leftover chicken and slaw separately in airtight containers in the fridge for up to 2 days.

Notes

Use smoked paprika for authentic smoky flavor. Let chicken rest before shredding for easier handling. Warm buns before assembling to enhance flavor and texture. Add water to BBQ sauce if it thickens too much. Thinly slice jalapeños to balance heat. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free, substitute mayonnaise with vegan mayo.

Nutrition

Keywords: BBQ pulled chicken, sliders, jalapeño slaw, smoky BBQ, easy recipe, crowd-pleaser, quick meal

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