Barbecue Chicken Meatball Sliders

These barbecue chicken sliders are sure to be a hit. The White Barbecue Sauce can be made ahead of time and whisked again before serving.

Barbecue Chicken Meatball Sliders
Yields: 16
  • 4 tablespoons vegetable oil, divided
  • ⅔ cup finely chopped onion
  • 2 pounds ground chicken
  • ¼ cup panko (Japanese bread crumbs)
  • 1½ teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • Slider buns, pickles, and White Barbecue Sauce (recipe follows), to serve
  1. In a small skillet, heat 1 tablespoon oil over medium heat. Add onion; cook until softened, about 6 minutes. Spoon into a large bowl; let cool. Add chicken, bread crumbs, salt, paprika, garlic powder, and pepper; stir well. Cover and refrigerate for 1 hour. Roll mixture into 32 balls.
  2. Preheat oven to 350°. Spray a large rimmed baking sheet with cooking spray.
  3. In a large skillet, heat 2 tablespoons oil over medium-high heat. Cook meatballs in batches, gently turning occasionally, until browned, about 3 minutes, add remaining 1 tablespoon oil, if needed. Place on prepared pan.
  4. Bake until cooked through, about 15 minutes. Serve on buns with pickles and White Barbecue Sauce.

White Barbecue Sauce
Yields: 1¼ Cups
  • 1 cup mayonnaise
  • 5 tablespoons distilled white vinegar
  • ½ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon sugar
  • ⅛ teaspoon garlic powder
  1. In a medium bowl, whisk together all ingredients until smooth. Serve immediately, or cover and refrigerate for up to 1 week.



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