Sheet Pan BBQ Chicken Sliders with Tangy Coleslaw
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 ready in about 40 minutes pairs pounds 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.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 3/4 cup BBQ sauce
- 8 slider buns
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 medium, shredded carrot
- 1/3 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan BBQ Chicken Sliders with Tangy Coleslaw take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan BBQ Chicken Sliders with Tangy Coleslaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bbq sauce from drying out.
Can I substitute ingredients in Sheet Pan BBQ Chicken Sliders with Tangy Coleslaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan BBQ Chicken Sliders with Tangy Coleslaw for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan BBQ Chicken Sliders with Tangy Coleslaw?
American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
