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Spread the BBQ chicken mixture on the bottom rolls evenly and then cover with the top buns. In a small bowl, combine the melted butter, light brown sugar, and Italian seasoning. Then brush the buns with the melted butter mixture. Bake in the oven uncovered for 10-15 minutes or until the tops are golden brown.

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Preheat oven to 425°F. Drizzle chicken breasts with oil, sprinkling with barbecue seasoning, garlic salt and lemon pepper on all sides. Rub the seasonings into the chicken. Place onto a baking sheet sprayed with cooking spray. Roast for 18-20 minutes or until a thermometer reaches 165°F.

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Preheat the oven to 350° and lightly spray a baking sheet with non-stick cooking spray. In a large frying pan, melt butter over medium heat. Season chicken breasts and add chicken to the pan. Cook chicken for 5-7 minutes on each side until golden or when internal temperature reaches 165°.

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Preheat the oven to 350ºF (180°C). Mix the chicken with the BBQ sauce. Cut the rolls open and fill them with the chicken. Top with cheddar cheese and close them. Combine melted butter, fresh thyme, and parmesan cheese in a bowl and brush the top of the rolls with the mixture. Bake for 12 minutes or until golden brown.

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Place the bottom of the rolls onto the prepared baking pan. Evenly distribute BBQ chicken mixture over the rolls. Top with the slices of cheese. Place the tops of the rolls onto the sandwiches. In a small bowl, mix together the butter, beef broth, thyme, and Parmesan cheese. Brush butter mixture over the rolls.

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Preheat oven to 350 degrees. Chop the chicken into small pieces and place into a medium bowl. Add the worcestershire sauce, paprika, and BBQ sauce. Mix together well. Place the rolls in the bottom of a 9×13 inch pan and remove the tops. Divide the chicken onto each slider and top with both cheeses. Replace the tops of each slider.

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Spread the BBQ chicken in an even layer over the bottom halves of the rolls. Drizzle on more BBQ sauce, then top with red onion and shredded cheese. Place the top buns on the sandwiches. Brush the tops of the rolls with melted butter. Bake. Loosely cover the sliders with foil and bake for 12 minutes. Uncover and bake for 5 more minutes, until.

Close up of baked BBQ chicken on a wood cutting board. Baked Bbq

Step 3: Slow-cook the chicken. Remove the chicken from the brine, and transfer it to a 3-quart slow cooker. Discard the brine from the bowl. Add the reserved 1 cup brine and 1/3 cup liquid smoke to the chicken in the slow cooker. Cook, covered, on low for four to five hours or until the chicken is tender.

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Place bottoms of slider buns in the prepared baking dish. In a small bowl, combine shredded chicken with ½ cup of the bbq sauce. Mix until completely coated. Spread chicken equally across the buns. Top with remaining bbq sauce. Evenly sprinkle mozzarella, red onion, gouda, and 1 tablespoon cilantro across the chicken topped sliders.

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Add the top of the slider buns, cover the sheet pan with aluminum foil, and bake in the oven at 350 degrees F. for 15 minutes. While the chicken BBQ sliders are cooking in the oven, whisk together the 1 tablespoon butter, ¼ teaspoon salt, ½ teaspoon ground black pepper, and 1 tablesoon parsley.

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Set aside. Heat oil in a large skillet over medium heat. Cook onions until soft, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the shredded chicken, smoked paprika, and Worcestershire sauce and bbq sauce. Season to taste with salt and pepper.

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Preheat the oven to 350°F (180°C). Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the chicken evenly over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls. Brush the tops of the rolls with melted butter.

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BBQ Chicken Sliders: Preheat oven to 350°F. Slice the rolls in half horizontally, all the rolls still attached to each other. Place the bottoms in a 9×13-inch baking dish. Spread the BBQ Shredded Chicken evenly over the bottom of the rolls. Top the chicken with cheese slices, red onion, and cilantro.

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Heat avocado oil in a large skillet or saute pan over medium-high heat. When oil is hot, add the thighs and cook for 2-3 minutes per side or until lightly golden brown. Pour the prepared BBQ sauce over the chicken. Reduce heat to a medium-low, and simmer covered for 20-25 minutes, flipping the chicken halfway through.

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Additional Condiments & Topping Ideas. Aside from BBQ sauce and slaw, a few more options are: Bread & Butter Pickles - These sweet and tangy chips add a perfect crunch.; Pickled red onions; Onion rings - Thinly sliced crunch-salty onion or shallot rings go great on top (or on the side).; Grilled pineapple - Sweet and tart flavors pair wonderfully with the smoky chicken.

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Step 1: In a large bowl combine shredded chicken and barbecue sauce. Step 2: Slice open the sweet Hawaiian slider rolls horizontally and place the bottom buns in a 9×13-inch baking dish greased with cooking spray. Step 3: Add BBQ chicken mixture to each roll and then top with cheese slices. Step 4: Place the tops of the rolls back onto the.