Chicken Teriyaki Sliders Recipe
Teriyaki chicken sliders are a weeknight-to-tailgate win with juicy shredded chicken on soft Hawaiian rolls, melty provolone, and a crisp pineapple slaw. Assemble fast, bake until toasty, and pass the tray around!
Ingredients
- 12 count Hawaiian rolls
- 3 cups shredded cooked chicken
- ¾ cup teriyaki sauce plus more to taste
- 6 slices provolone slices
- 2 cups pineapple coleslaw can use preferred coleslaw
- 1 tablespoon unsalted butter melted
- 1 teaspoon sesame seeds
Instructions
- Heat the oven to 350°F and line a large baking sheet or 9x13 pan with parchment.
- Slice the rolls horizontally, keeping the slab attached, and place both layers in the pan.
- Toss the warm shredded chicken with teriyaki until well coated. Start with ½ cup, then add more a tablespoon at a time if needed.
- On the bottom later, spread the sauced chicken evenly.
- Next, place the cheese slices on the top bun layer.
- Bake for 12 to 15 minutes until the tops are golden and the cheese is melted.
- Remove from the oven and add the slaw on top of the chicken.
- Place the top bun layer on, then brush with melted butter and sprinkle with sesame seeds.
- Slice into sliders and serve immediately!
Notes
- To warm the chicken, place in the microwave for 30-60 seconds or on the stovetop for 2-3 minutes. This will help the teriyaki coat evenly and the sliders to heat evenly.
- Portion guide: For tailgates, plan on two sliders per adult; for dinner, plan on three per adult.
- Store leftover sliders in the fridge for up to 3 days. If possible, keep the slaw separate.
- Reheat covered at 325°F until warm, then uncover for a minute to re-crisp.
Nutrition
Calories: 209kcalCarbohydrates: 19gProtein: 15gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 45mgSodium: 871mgPotassium: 155mgFiber: 0.3gSugar: 7gVitamin A: 139IUVitamin C: 4mgCalcium: 87mgIron: 1mg
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