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Easy Baked BBQ Chicken Sliders on Hawaiian Rolls

Close-up of several gooey bbq chicken sliders with shredded chicken, cream cheese, and rich BBQ sauce on brioche buns.

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Make these easy baked BBQ chicken sliders using Hawaiian rolls, shredded chicken, and cheese. This pull-apart sandwich recipe is perfect for game day, parties, or a quick weeknight dinner.

Ingredients

Scale
  • 1 (12 count) package Hawaiian Sweet Rolls
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup barbecue sauce (your favorite smoky flavor)
  • 1 cup shredded cheddar or Gouda cheese
  • 4 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried onion flakes
  • 1 teaspoon dried parsley

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken and barbecue sauce. Mix until the chicken is fully coated.
  3. Slice the entire package of Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half of the rolls into the prepared baking dish.
  4. Spread the BBQ chicken mixture evenly over the bottom layer of rolls.
  5. Sprinkle the shredded cheese over the chicken layer.
  6. Place the top half of the rolls over the cheese and chicken.
  7. In a small bowl, whisk together the melted butter, garlic powder, dried onion flakes, and dried parsley.
  8. Brush the butter mixture evenly over the top of the slider buns.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 15 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted and the tops are golden brown.
  11. Slice the pull-apart sliders between the rolls and serve immediately.

Notes

  • For extra flavor, add a thin layer of mayonnaise mixed with a dash of Worcestershire sauce on the bottom roll before adding the chicken.
  • If you prefer a tangier topping, substitute coleslaw for the cheese layer.
  • Use rotisserie chicken to cut preparation time down to under 30 minutes.

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