Serves

12 sliders (one sheet of King’s Hawaiian rolls)

Ingredients

Chicken & Sauce

• 1½–2 lb boneless, skinless chicken thighs

• 1 tbsp neutral oil

• 1 tsp kosher salt + ½ tsp black pepper

• ½ cup barbecue sauce

• 1–2 tbsp Mike’s Hot Honey (to taste)

Slaw

• 1 (12–14 oz) bag shredded cabbage/coleslaw mix

• ⅓ cup mayo

• 1 tbsp lemon juice (or 2 tsp apple cider vinegar)

• ½ tsp garlic powder

• ½ tsp black pepper

• Pinch of salt

Sliders

• 1 sheet (12-count) King’s Hawaiian rolls

• 2–3 tbsp mayo (for toasting)

• 1½ cups shredded Colby Jack + cheddar (or 8–10 slices)

Garlic–Honey Butter

• 4 tbsp butter, melted

• 1–2 garlic cloves, minced (or ½ tsp garlic powder)

• 1–2 tsp Mike’s Hot Honey

• Pinch of salt

Gear

Large skillet, cutting board/knife, baking sheet, 9×13 pan, basting brush, serrated knife.

Directions

1. Preheat
   Set oven to 350°F. Line a baking sheet and a 9×13 pan (optional but tidy).

2. Sear the chicken
   Pat thighs dry; season with salt and pepper. Heat oil in a skillet over medium-high. Sear 4–5 min/side until browned and internal temp hits 165°F. Transfer to a board and rest 10 minutes, then chop into bite-size pieces.

3. Sauce it up
   In a bowl, toss chopped chicken with barbecue sauce and Mike’s Hot Honey (start with 1 tbsp; add more if you like a little kick).

4. Mix the slaw
   Stir together mayo, lemon juice, garlic powder, pepper, and a pinch of salt. Fold in the cabbage mix. Chill while you build the sliders.

5. Toast the rolls (mayo method)
   Keeping the rolls attached, slice horizontally with a serrated knife to create a top and bottom slab. Spread a thin layer of mayo on the cut sides. Place cut-side up on a baking sheet and toast 3–5 minutes until lightly golden.

6. Layer & melt
   Move the bottom slab to your 9×13 pan. Evenly pile on the sauced chicken, then add the cheese. Set the top slab beside it (don’t cap yet). Bake the chicken + cheese 8–10 minutes until the cheese is melty.

7. Add the slaw
   Pull the pan out. Spoon a generous layer of slaw over the cheesy chicken. Cap with the top slab.

8. Brush with garlic–honey butter & finish
   Stir together melted butter, garlic, hot honey, and a pinch of salt. Brush all over the top rolls. Return to the oven 3–5 minutes until glossy and lightly toasty.

9. Slice & serve
   Cut into 12 sliders. Optional drizzle: a little extra Mike’s Hot Honey. Serve immediately and watch them vanish. 🏈

Hot tips

• Extra saucy? Warm a little BBQ sauce + hot honey and serve for dunking.

• Spice level: add red pepper flakes to the slaw or a dash of hot sauce to the chicken.

• Make-ahead: mix slaw up to 4 hours early; keep chilled. Sear/chop chicken a day ahead, then rewarm with sauce before assembling.