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
Ingredients
- 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
Instructions
- 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.
- Preheat oven to 350°. Spray a large rimmed baking sheet with cooking spray.
- 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.
- Bake until cooked through, about 15 minutes. Serve on buns with pickles and White Barbecue Sauce.
White Barbecue Sauce
Yields: 1¼ Cups
Ingredients
- 1 cup mayonnaise
- 5 tablespoons distilled white vinegar
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ⅛ teaspoon sugar
- ⅛ teaspoon garlic powder
Instructions
- In a medium bowl, whisk together all ingredients until smooth. Serve immediately, or cover and refrigerate for up to 1 week.
