Sheet Pan BBQ Chicken Sliders with Tangy Coleslaw

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy BBQ chicken thighs baked on a sheet pan and served on soft slider buns with a crisp, tangy coleslaw for a perfect kid-friendly meal. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, BBQ sauce, slider buns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 8 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 400°F. Place 1.5 pounds boneless skinless chicken thighs on a large rimmed sheet pan and brush evenly with 3/4 cup BBQ sauce. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the edges start to caramelize.
  2. Step 2: While the chicken bakes, prepare the coleslaw by combining 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 medium shredded carrot in a large bowl. In a separate small bowl, whisk 1/3 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  3. Step 3: Pour the dressing over the cabbage mixture and toss thoroughly until every shred is coated and the slaw tastes balanced between tangy and sweet.
  4. Step 4: Once the chicken is done, let it rest for 5 minutes, then slice or shred it. Assemble the sliders by placing a generous portion of chicken on each of the 8 slider buns and topping with a heaping spoonful of the tangy coleslaw.

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