BBQ Pulled Chicken Sliders

This barbecued chicken recipe, a take on the ever-popular pulled pork sandwich, was so unbelievably tender, you would think I used dark meat or slow-cooked the chicken in a CrockPot all day, but that’s not the case. Just get two boneless, skinless breasts, marinade them in spices for half an hour, grill, shred with two forks and throw it all into a saucepan full of bubbling, sweet and tangy barbecue sauce!

I love making this BBQ Pulled Chicken and putting it on small (slider-sized) potato rolls and serving them as a nosh or an appetizer. When I want to serve it as a meal, I either serve 3 small slider-sized BBQ Pulled Chicken Sliders or I use a larger potato roll. I’ve even been know to choose one of the very large potato rolls when I know I have some hungry guys (or gals) coming for dinner.

You’ll find that whichever way you decide to serve this great dish it isn’t likely that you will have left-overs.

Barbeque Pulled Pork Sandwich

Here’s the recipe – Enjoy!



  • 3 tablespoons olive oil
  • 2 tablespoons dark brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon ground ginger


  • 2 teaspoons vegetable oil
  • 1/2 cup finely chopped onion
  • 2 tablespoons dark brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup ketchup
  • 2 tablespoons cider vinegar
  • Salt and pepper, to taste


  • 4 sandwich rolls or 8 mini slider buns (or halved dinner rolls), toasted lightly
  • Dill pickle chips


  • Combine the oil and spices for the marinade in a large bowl. Add chicken to the bowl and rub spice mixture evenly over chicken. Marinade for at least 30 minutes, or overnight in the refrigerator. When ready, heat grill to medium-high heat. Cover and grill chicken for 15 minutes, or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Place chicken on a cutting board and shred with 2 forks.
  • To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in brown sugar and all spices; cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat and simmer 10 minutes, or until slightly thickened, stirring occasionally. Stir in shredded chicken. Cook 2 minutes, or until thoroughly heated.
  • Place desired amount of chicken mixture on bottom halves of sandwich rolls and a few tablespoons of sauce. Top each serving with 2 pickle chips and top roll half.
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