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Tangy Mustard BBQ Chicken Sliders

These mouthwatering sliders feature juicy marinated chicken topped with vibrant slaw, all nestled in soft brioche buns, perfect for gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Marinade and Chicken
  • 2 lb boneless, skinless chicken breasts Tender and juicy, these are the star of the dish.
  • 1/4 cup Dijon mustard Adds a sharp, tangy flavor.
  • 1/4 cup whole-grain mustard Gives texture and a touch of nuttiness.
  • 1/4 cup honey Sweetness that balances the tanginess of the mustard.
  • 1/2 cup smoky mild BBQ sauce Infuses the chicken with deep and rich flavors.
  • 2 tbsp apple cider vinegar Adds acidity to brighten the dish.
  • 1 tsp smoked paprika Enhances the smoky flavor profile.
  • 1/2 tsp garlic powder A hint of garlic to elevate the taste.
  • 2 tbsp olive oil For searing the chicken to perfection.
For the Slaw
  • 1 cup shredded red cabbage Adds crunch and color.
  • 1/2 cup shredded carrots Adds sweetness and crunch.
  • 2 tbsp mayonnaise A creamy binder for the slaw.
  • 1 tbsp lime juice Provides zesty brightness.
  • to taste Salt and freshly ground black pepper Essential seasoning.
For Assembly
  • 12 small brioche slider buns Soft and buttery, perfect for sliders.

Method
 

Preparation
  1. In a shallow bowl, whisk together the Dijon mustard, whole-grain mustard, honey, BBQ sauce, apple cider vinegar, smoked paprika, and garlic powder until smooth and well combined.
  2. Add the chicken pieces to the bowl, ensuring they are well coated with the marinade. Allow the chicken to rest for at least 10 minutes.
Cooking
  1. Heat a large cast-iron skillet over medium-high heat. Add olive oil, then sear the marinated chicken for 3-4 minutes on each side until golden brown.
  2. Reduce the heat and add a splash of water or chicken broth. Bake the chicken at 375°F (190°C) for 12-15 minutes or until cooked through.
Slaw Preparation
  1. In a separate bowl, mix mayonnaise, lime juice, salt, and pepper. Add the shredded cabbage and carrots, tossing well to combine.
Assembly
  1. Lightly toast the brioche buns for a warm and crisp finish.
  2. Layer some slaw on the bottom half of each toasted bun, place the cooked chicken on top, and cover with the top bun. Serve immediately.

Notes

For an extra kick, consider adding chopped jalapeños to the slaw or hot sauce to the marinade. Use an instant-read thermometer to ensure the chicken is cooked to 165°F (74°C).