Spicy BBQ Chicken Sliders with Pickled Red Onions

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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.

Tender grilled chicken thighs tossed in a smoky spicy BBQ sauce, served on mini buns with tangy pickled red onions for a perfect game day treat. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, BBQ sauce, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 20 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
1/2 cup BBQ sauce
1 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp, freshly ground black pepper
8 mini slider buns
1 medium, thinly sliced red onion
1/2 cup apple cider vinegar
1 tbsp granulated sugar
1/2 cup water
1 tbsp olive oil

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Instructions

Step 1: Prepare quick pickled red onions by combining 1/2 cup apple cider vinegar, 1/2 cup water, and 1 tablespoon granulated sugar in a small saucepan. Heat over medium heat until sugar dissolves, about 3 minutes. Pour over 1 medium thinly sliced red onion in a jar and let cool to room temperature, then refrigerate for at least 30 minutes.
Step 2: In a bowl, toss 1 lb boneless skinless chicken thighs with 1/2 cup BBQ sauce, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until evenly coated.
Step 3: Heat 1 tablespoon olive oil in a grill pan over medium-high heat. Cook chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred and smoky.
Step 4: Let chicken rest for 5 minutes, then chop into bite-sized pieces and toss again with any remaining BBQ sauce.
Step 5: Assemble sliders by placing chopped chicken on 8 mini slider buns, topping with pickled red onions, and closing with the bun tops. Serve immediately for a spicy, tangy bite.