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Pull Apart 6 ingredient perfect appetizer or dinner idea. So easy to put together. Most Delicious SAUCY BBQ CHICKEN SLIDERS Using Kings Hawaiian Rolls
#catherinesplates #barbecue #slider
https://catherinesplates.com/saucy-bbq-chicken-sliders/
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0:00
Welcome back everyone to Katherine's
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Plates where it's always simple, easy,
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and delicious. Today I'm going to show
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you how to make easy barbecue chicken
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sliders. These are mini sandwiches.
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They're the perfect appetizer or a
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delicious dinner or lunch idea. It comes
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together really easy and simple, but it
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packs a punch of delicious flavor. All
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right, we are going to start
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with these right here. Kings Hawaiian
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sweet rolls. They come 12 to a pack and
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that's how many we're going to do today.
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These are the original. You can also use
0:42
dinner rolls. You just want to make sure
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that you're using the mini version of
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the dinner rolls.
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Let's get these opened up and check it
0:52
out.
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Now, generally, Kings Hawaiian sweet
0:56
rolls are used for a lot of different
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types of sliders, desserts, appetizers.
1:03
You know, they're the great little roll.
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And you can cut these many different
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ways.
1:13
You can cut the tops off and stuff them.
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You can cut them lengthwise and just
1:18
fill them up, which is what we're going
1:20
to do. Of course, we are. Now, when
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you're using King's Hawaiian rolls, they
1:24
come all attached as one big sheet of
1:27
rolls here. And what we're going to do
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is pop them out of the container here.
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There we go.
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And what I'm going to do is take a long
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serrated bread knife like this here. And
1:43
I'm going to start on one end and we're
1:45
going to cut all the way through to the
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other end. And you want to keep an eye
1:50
on the sides here and make sure you
1:52
don't cut down to the bottom or cut all
1:53
the way up here to the top. You want
1:55
these nice and even. We want the tops
1:57
and the bottoms to be the same size.
2:01
All right.
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Now, what we want to do is set the tops
2:07
off to the side. Kind of leave them all
2:10
together.
2:12
Going to move these off to the side for
2:14
just a second. We're going to bring over
2:15
a 9 by13 baking dish. Or you could even
2:19
use a sheetpan if you want to do that.
2:21
This will keep them all together and fit
2:23
it nice and snug in there. What I want
2:26
to do is spray the inside of it with
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some nonstick cooking spray. I just have
2:30
a bottle with some avocado oil in there.
2:33
You can use olive oil or you could use
2:35
non-stick cooking spray if you have
2:37
that. And just get it good. That way our
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rolls don't stick too much down on the
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bottom.
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And we're going to go back and get the
2:44
the bottoms of the rolls here and we'll
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put them right in the center. We're
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leaving them all attached right now.
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Now, this is barbecue chicken and we're
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going to keep this really simple today.
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I've got two rotisserie chickens that I
3:00
chopped up really fine or you can even
3:02
shred up. The recipe calls for cooked
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chicken. So, you can make your own
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chicken if you want to do that. You can
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bake your chicken. You can boil your
3:12
chicken. You can cook it in the crock
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pot the day before or the morning before
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and then just shred up your chicken. And
3:20
I would just cook it with some salt,
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pepper, a little bit of garlic, and
3:24
onion powder if you want just to add
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some flavor to it. But the flavor is
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going to come from our other ingredient.
3:30
But right now, I have this right here.
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And you're going to need about two to
3:35
three cups of your chicken. Now, let's
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go get that delicious flavor we're going
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to put with it.
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That flavor is going to come from our
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barbecue sauce. Now, everybody has their
3:49
favorite flavor. What I had in my pantry
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for today's recipe is going to be the
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sweet baby rays. And I've got the
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hickory and brown sugar barbecue sauce.
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And that will be really good for this
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recipe. Be nice and tangy, nice and
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sweet. So, I'm going to bring my chicken
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over. And then we're going to add in one
4:08
cup and see how that looks. You could go
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up to two cups. It depends on how saucy
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you want your barbecue chicken sliders.
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All right. Can y'all see in there?
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And right now there's a lot of game days
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going on with soccer with the World Cup.
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Y'all pull these out. Really easy to
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make. So delicious. Double up the
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recipe. Make two batches if you want to
4:35
do that. Or go check out my website,
4:38
kathernplates.com.
4:40
Type in sliders. Get even more ideas.
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All right. You know what? It needs more,
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right? Do y'all think so? Go about
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another half a cup.
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Yeah. Now that's what I'm talking about
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right there.
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saucy enough.
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Now, we're going to grate a lot of
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cheese. We're gonna need something to
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bind everything kind of together and
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give it a delicious flavor, too, and
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make it nice and creamy on the inside of
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that.
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I've got some cheddar cheese
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and we're just going to keep grating it
5:19
cuz we're going to need some for the top
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and on the bottom there. Now, you can
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use any kind of cheese that you want to
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for this recipe. whatever you think will
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go with your barbecue chicken. The
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cheddar cheese here, we're using the
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sharp to give it a little tang to it.
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We're probably going to be doing about
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10 ounces of cheese. Don't get the bag
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stiff.
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Look at that. Nice and freshly grated.
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Let's give that a try.
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Mhm. So, we're going to take some of
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this cheese and we're going to sprinkle
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it on the bottom of the rolls nice and
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evenly.
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Remember, it's just kind of the holding
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everything in place. It's the glue to
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kind of keep it all together so you
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don't lose all the chicken when you pick
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up one of these. But, you want them nice
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and cheesy for sure. Did I miss a spot?
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Right there. There we go.
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We're going to take the mixture with the
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chicken and the barbecue sauce. And I'm
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just going to take a scoop here. And I'm
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just going to scoop it around.
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Just like this.
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Then we get a nice even
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mix here on all of the rolls and we're
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not pushing that cheese off.
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And we'll keep doing that until we use
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all the mixture here. And then we'll
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just flatten it down a little bit.
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Nice and even.
6:59
Look at that.
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Looks good, doesn't it? Let me show you
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what else we're going to add.
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We got a red onion. Let's slice it up.
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Now, the onion
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will give it a mild onion flavor because
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we're using the red one here, or as
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people like to call it, the purple one.
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And we're just going to take off both
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ends, the outer layer. I'm going to cut
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it in half. And then I'm going to cut it
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into small strips.
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Not dices, per se. Any way you like it.
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It'll soften down
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when it goes in the oven.
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I'm going to cut it in half
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again.
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We'll probably just use that right
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there. Depends on how much onion you
7:56
want in them. And then I'm just going to
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thinly thinly very thinly slice it.
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There we go. Just like that.
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And then what we'll do is we'll just pop
8:13
these out.
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The onion will go really well with the
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barbecue sauce.
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Might mellow it out a little bit. We're
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going to scatter these along the
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barbecue chicken. People are going to
8:30
love y'all.
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There we go.
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I'm just going to sprinkle them around.
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as many as you want.
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If you don't want to put too many on
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there, you don't have to do that.
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All right, we got that. Now, I got half
8:49
a cup more of barbecue sauce, and I'm
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going to squeeze that all over.
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We want it still saucy.
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There we go.
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Saucy, saucy, saucy,
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cheesy. We want them cheesy. So, to keep
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the onions and everything in place on
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the buns, we're going to put more cheese
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on top.
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And a little bit more down here. There
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we go.
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Look at that. That pretty. Now, what you
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want to do is bring over the tops of the
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buns
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right here where I saved them.
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And we're gonna place them right on top.
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Kind of line them up.
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I've melted 1/4 cup of butter or half a
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stick. I'm just going to take a brush,
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little pastry brush here, and we're
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going to coat the tops of the buns.
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And then we're going to season it any
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way you want.
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And mainly what I'll do is put on some
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garlic powder. Just kind of flavor up
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the buns here a little bit. Yeah, just
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like that.
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Take a piece of foil and we're just
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going to lightly cover the pan here.
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Okay. Just to keep the tops of the buns
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from burning and overcooking in there.
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So, just keep them in there. We'll steam
10:37
everything nice and get that cheese nice
10:39
and melted on everything. And we're
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going to pop this.
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Let me come over here and show you.
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There we go.
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We're going to pop this in the oven.
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That's I've got preheated at 350°. It'll
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bake for about 20 minutes. We'll remove
10:57
the foil. I'm going to sprinkle a little
11:00
bit of dried parsley on top. Put it back
11:03
in the oven for another five minutes or
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so till we make sure that cheese is
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melted and the tops are nice and golden
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brown. And then I'll be back. Okay, I've
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just pulled them out of the oven and
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drizzled a little of that excess butter
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on there. And then I put some parsley on
11:20
there. Look at these, you guys.
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Look up in there. All right, I'm going
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to cut a few out of there. Just take
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your serrated knife. Follow the lines of
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the rolls.
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There's two right there. I'm going to
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plate them up. I'm going to give it a
11:44
try for you. Look at that.
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Here goes my bite, you guys.
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You can let these set up a little bit.
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I'm in a big hurry because it's so good.
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We got some cheese right there.
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That is delicious.
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I can taste that tanginess and the
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sweetness from the barbecue sauce, the
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bite from that red onion, and of course
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the chicken and those little king
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Hawaiian rolls just pull it all
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together. All right, you guys.
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Who wants some?
12:32
Thumbs up on this one on my barbecue
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chicken sliders.
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What are y'all making these for? There's
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a lot of different things happening. You
12:42
got Fourth of July coming up. You got
12:45
soccer games still going on. Who are you
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rooting for? Oh, okay. Potlook, dinner,
12:51
lunch, appetizers, bring them. Aren't
12:55
those delicious? All right, I'm going to
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take one and I'm going to see y'all
12:59
later. Bye.
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