Barbecue Chicken Sweet Potato Sliders Recipe :-It’s easy, tastes great, and is secretly good for you to make these barbecue chicken sweet potato sliders.
There is sticky BBQ sauce on top of the juicy pulled chicken, fresh crunchy slaw on top, and roasted sweet potato pieces in the middle. Great for making ahead of time, having family dinners, or grilling in the summer.
Barbecue Chicken Sweet Potato Sliders Recipe
Ingredients :
The Sliders:
- 3 large sweet potatoes, sliced into 1/2-inch thick rounds
- 1 lb of chicken breasts, 3 boneless and skinless breasts, or 3 – 4 cups of shredded rotisserie chicken
- 1 – 2 tbsp olive oil, if using raw chicken breasts
- ¾ cup chicken broth, if using raw chicken breasts
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ⅔ cup BBQ sauce, more if desired (I love Stubbs)
- ½ tsp paprika
- ¼ tsp cumin
- 1 tsp red chili flakes or cayenne pepper, optional if using a mild BBQ sauce
Fresh Crunchy Slaw :
- 2 cups of dry coleslaw mix, without dressing
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice, about 1/2 a lemon
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 clove of garlic, pressed or minced
- ¼ cup cilantro, roughly chopped
- Salt and pepper to taste
Instructions :
Warm your oven up to 425°F (220°C) and put parchment paper on a baking sheet.
Clean, dry, and carefully cut the sweet potatoes into rounds that are 1/2 inch thick. This will make 10 to 12 rounds.
Brush or spray both sides of each round of sweet potato with olive oil. Season with salt and pepper, and then place them evenly on the baking sheet that has been prepared.
It takes 20 to 25 minutes to roast the sweet potato pieces, and you should flip them over after 15 minutes.
It should be easy to poke holes in the rounds with a fork, and they should be golden and crisp.Tip: The sweet potatoes will be mushy if you cook them too long.
Grilled Chicken: If you use grilled chicken, carefully cut it up, take off the skin, and shred it with two forks. You will need about 3 cups of shredded chicken from the breasts and legs.
Chicken Breasts: Use a paper towel to dry them off and then sprinkle salt and pepper on both sides of each breast. For medium-sized pans, heat 1 to 2 tablespoons of olive oil over medium-low heat.
It will take 5 minutes of cooking after you put the chicken breasts in the pan. Then, flip the chicken over with tongs and keep cooking. Put a lid on top of the pan and add the chicken broth.
Cook for another 7 to 10 minutes, or until the chicken hits 165 degrees Fahrenheit on the inside. After the chicken is done, take it out of the pan, let it sit for five minutes, and then use two forks to shred it.
In a big bowl, mix all the slaw ingredients together well. Check the spices and make any necessary changes.
Put the cumin, paprika, and BBQ sauce in the same pan or small pot. Give it a stir and wait two minutes. Add the chicken shreds to the pot and stir them around so that they are covered in sauce all the way through.If you need to, add more sauce. It should be juicy. Check the salt and make changes if needed.
Put chopped BBQ chicken on half of the sweet potato rounds to make the sliders. Add some fresh slaw to each, then cover with the rest of the sweet potato rings.
Serve your barbecue chicken sweet potato burgers right away and enjoy them. As finger foods, they will get a little messy while you eat them, but they are SO good!
Notes :
Avoid Overcooking the Sweet Potatoes: This is very important! If you cook them too long, they’ll get soft and not hold together well like regular burger buns. Pay close attention to them so they get the right shape.
Coleslaw Mix: Cut up about a cup of red cabbage, a cup of green cabbage, and a cup of carrots into shreds. You can also buy coleslaw mix with dressing already made.
BBQ Sauce Substitute: Tamarind, Korean BBQ, or your favorite sauce can be used on pulled chicken.
Cilantro: You can use parsley instead or leave it out if you’d like.
Russet Potatoes: A lot of the time, russet potatoes are too soft for slider buns. When you use them, they might get soft and be hard to handle. For this dish, it’s best to use sweet potatoes or regular burger buns.
Regular Buns: If you’d rather not have sweet potato, regular buns will work just fine. You can make these sliders your own by using any kind of bun you like.
Storing: Sliders should be kept in the fridge to keep them fresh. To get the best results and keep the sweet potatoes from getting mushy, I suggest putting the chicken and sweet potatoes in different containers. This way, they’ll stay tasty for up to three or four days, ready to eat for other meals.
Reheating: When you’re ready to eat the sliders again, warm them up in the microwave for one to two minutes or in the oven at 350°F (175°C) for ten to fifteen minutes.
Nutrition :
- Calories:Â 343kcal
- Carbohydrates:Â 50g
- Protein:Â 20g
- Fat:Â 7g
- Polyunsaturated Fat:Â 1g
- Monounsaturated Fat:Â 4g
- Cholesterol:Â 49mg
- Sodium:Â 870mg
- Potassium:Â 1020mg
- Fiber:Â 6g
- Sugar: 13g
- Vitamin A:Â 24604IU
- Vitamin C: 24mg
- Calcium:Â 84mg
- Iron:Â 2mg
