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Sweet and Spicy Barbecue Chicken Sliders are perfect for when you’re in the mood for a barbecue sandwich but you’re not in the mood to go out or go to a lot of trouble.


6 sliders

Total time

45 minutes






  • 1 small red onion (coarsely chopped, divided)
  • 10 cloves garlic (crushed)
  • 3 bay leaves
  • 3 tablespoons Worcestershire sauce (divided)
  • 2 teaspoons salt (plus more for seasoning sauce )
  • 1 teaspoon black pepper (plus more for seasoning sauce)
  • 2 average split chicken breasts (on the bone, with the skin)
  • ½ cup ketchup
  • 1 tablespoon dijon mustard
  • 1½ tablespoons molasses
  • 1 tablespoon maple syrup
  • 2 tablespoons cider vinegar
  • 2 teaspoons chili powder
  • cayenne pepper (to taste)
  • 2 teaspoons canola oil
  • 6 slider buns
  • coleslaw (purchased or homemade)


  1. Fill a large saucepan with water about 3/4 full.
  2. Finely mince about a heaping 1 tablespoon of the onion; set aside.
  3. Place remaining onion, garlic, bay leaves, 2 tablespoons Worcestershire, salt and black pepper along with chicken into water. Bring to a boil, reduce heat and simmer 20-25 minutes or until chicken is cooked through.
  4. Combine the remaining Worcestershire, ketchup, mustard, molasses, maple syrup, vinegar, chili powder and cayenne in a small bowl.
  5. Heat canola oil over medium-high heat in a small skillet. Cook the minced onion 2-3 minutes or until begins to soften. Stir in sauce ingredients and bring to a simmer. Cook 3-4 minutes to thicken slightly and for flavors to blend. Season to taste with salt and black pepper.
  6. Transfer cooked chicken to a bowl and shred meat with two forks, discarding bones and skin. Toss chicken with sauce. Serve immediately over slider buns with your favorite coleslaw.
  7. View the recipe instructions at From a Chef's Kitchen

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