Honey Bbq Chicken Biscuit Sliders Recipe

Name: Lincoln Square Pancake House - Irvingtons Honey BBQ Chicken Biscuit Sliders Recipe
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs; 1 tsp salt; 1 tsp black pepper; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 1 tbs olive oil; 0.5 cup water or low-sodium chicken broth; 0.5 cup prepared BBQ sauce; 2 tbs honey; 1 tsp apple cider vinegar; 0.25 tsp red pepper flakes (optional); 12 count buttermilk biscuit dough (store-bought or homemade, 2.5–3 inch biscuits); 2 tbs unsalted butter, melted; 1 tbs honey (for brushing); 12 count pickles (dill slices); 0.25 cup red onion, thinly sliced; 1 cup coleslaw (optional; prepared or quick homemade); 1 tbs fresh chives or parsley, chopped (optional garnish)

Inspired by Lincoln Square Pancake House - Irvington

Time45m

Serves12

Make Honey Bbq Chicken Biscuit Sliders Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Honey BBQ Chicken

1 lb boneless skinless chicken thighs

1 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1 tbs olive oil

1/2 cup water or low-sodium chicken broth

1/2 cup prepared BBQ sauce

2 tbs Honey

1 tsp Apple cider vinegar

1/4 tsp red pepper flakes (optional)

Biscuits & Assembly

12 count buttermilk biscuit dough (store-bought or homemade, 2.5–3 inch biscuits)

2 tbs unsalted butter, melted

1 tbs honey (for brushing)

12 count pickles (dill slices)

1/4 cup Red onion, thinly sliced

1 cup coleslaw (optional; prepared or quick homemade)

1 tbs fresh chives or parsley, chopped (optional garnish)

Method

Honey BBQ Chicken

Season and Sear

Trim excess fat from the chicken thighs and pat dry with paper towels. In a small bowl, mix salt, black pepper, smoked paprika, and garlic powder. Rub the spice mix evenly over both sides of the chicken. Heat olive oil in a large skillet over medium-high heat. When shimmering, add the chicken and sear 2–3 minutes per side until golden (it need not be fully cooked).

Simmer in Sauce

Pour 1/2 cup water or chicken broth into the skillet and scrape up browned bits. Stir together the prepared BBQ sauce, honey, apple cider vinegar, and red pepper flakes in a bowl. Pour the sauce over the seared chicken, reduce heat to low, cover the skillet, and simmer 10–12 minutes, turning once, until the internal temperature reaches 165°F (74°C).

Shred and Finish

Transfer the cooked chicken to a cutting board and shred with two forks or chop coarsely. Return shredded chicken to the skillet with the sauce, increase heat to medium-low, and stir until the chicken is evenly coated and the sauce has thickened slightly, about 2–3 minutes. Taste and adjust seasoning (add a pinch of salt or a splash of honey if needed). Keep warm while preparing biscuits.

Biscuits & Assembly

Bake or Warm Biscuits

Preheat oven according to biscuit package or recipe instructions (typically 375–400°F / 190–205°C). Arrange 12 biscuits on a baking sheet lined with parchment. Brush tops with melted butter. Bake per package directions until golden, about 12–15 minutes. If using pre-baked biscuits, warm them in the oven at 350°F (175°C) for 5–7 minutes. While warm, brush the top halves with 1 tablespoon honey mixed with a little melted butter.

Prepare Toppings

While biscuits bake, thinly slice red onion and drain pickle slices. If using coleslaw, toss with a light dressing (optional: a bit of extra honey or apple cider vinegar to echo the sauce). Chop chives or parsley for garnish.

Assemble Sliders

Split each biscuit horizontally. Place a generous tablespoon (or more, depending on biscuit size) of the honey BBQ shredded chicken on the bottom half of each biscuit. Top chicken with a pickle slice and a small spoonful of coleslaw or a few thin red onion slices. Cap with the biscuit top and press gently.

Finish and Serve

Arrange sliders on a platter, sprinkle with chopped chives or parsley, and serve immediately while warm. Offer extra BBQ sauce and pickles on the side. Leftover chicken keeps well refrigerated for up to 3 days and can be reheated gently in a skillet or microwave.