Blackened BBQ Chicken Bacon Sliders
Blackened BBQ Chicken Bacon Sliders
These are the sliders people come back for. Blackened chicken baked with Kinder’s Cali Blackened Rub, stacked on buttery sweet rolls with crispy bacon, melted white cheddar, tangy dill pickle, and a hit of BBQ sauce.
One of the handhelds anchoring our BBQ chicken recipes page.
The technique is simple but specific. Pound the chicken to an even 3/4-inch thickness, that’s how you get clean cuts and even cook times. Coat it in olive oil and Kinder’s Cali Blackened Rub, then bake at 400°F for 15–18 minutes until it hits 165°F. Brush with BBQ sauce and let it set in the oven for another 3–5 minutes. That’s the build.
Kinder’s Cali Blackened brings smoke, heat, and depth without asking you to mix a dozen spices. If you don’t have it, the ingredient list has a from-scratch blend that gets you close.
From there, the assembly is fast: pickle on the bottom half, white cheddar, a square of blackened chicken, bacon, a drizzle of sauce, the top bun. Repeat. The whole thing takes 35 minutes start to finish, genuine weeknight territory, and it also plays well as the thing that disappears first at a game day spread.
Prep the bacon ahead if you can. Thick-cut bacon refrigerates well and shaves real time off day-of assembly. Pre-stage your toppings before the chicken comes out. Sliders cool fast once built.
Serve warm, right away. That’s when the cheese is soft, the bun holds, and the rub’s char is still doing its thing.
Flavor First.
Blackened BBQ Chicken, Cheese & Bacon Sliders
Ingredients
Equipment
Method
- Preheat oven to 400°F.
- Pat chicken breasts dry with paper towels. Place between plastic wrap and pound to 3/4″ thickness using a meat mallet.
- In a shallow dish, toss pounded chicken with olive oil and a generous coating of Kinder’s Cali Blackened Rub on both sides.
- Place seasoned chicken on a baking sheet and bake for 15–18 minutes until internal temperature reaches 165°F.
- Remove from oven and brush lightly with BBQ sauce. Return to oven for 3–5 minutes until sauce sets.
- Let chicken cool slightly, then cut each breast into 16 pieces (about 8 per breast, depending on size).
- While chicken rests, cut sweet rolls in half horizontally.
- Build each slider: pickle slice on the bottom bun half, followed by a piece of white cheddar, a blackened chicken square, a piece of cooked bacon, a drizzle of BBQ sauce, and the top bun.
- Serve immediately while chicken is still warm.
Nutrition
Notes
- Pound for portioning, not just cooking — 3/4-inch thickness gives you even cook times and clean, uniform squares when you cut for sliders. Too thick and you’re working around uneven pieces.
- Light rub, even coverage — Kinder’s Cali Blackened is bold. Press it in, don’t pile it on. The rub should layer with the BBQ sauce, not overpower it.
- Pre-stage before the oven timer goes — bacon cut, pickles ready, cheese laid out, sauce in a squeeze bottle. Sliders cool fast. Get set before the chicken comes out.
- Cook the bacon ahead — thick-cut bacon holds in the fridge for 3–4 days after cooking. Make it the day before or morning of. It crisps right back up at room temp.
- Toast the rolls for structure — two minutes at 350°F stiffens the bun enough to hold the stack without going soggy. Worth it if you’re not serving immediately.
- Sharp mustard or extra dill pickle chips on the side for dipping keep the spread interactive without loading on more heavy components.
- For sides, a vinegar-based coleslaw is the move — it cuts the richness of the bacon and BBQ without adding more weight. A simple green salad does the same. Avoid creamy, saucy sides; the sliders already own that lane.
- If you’re building a game day table, keep everything around these light and crunchy. These cover the handheld, saucy end of the spread on their own.
- Cooked chicken holds in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through — skip the microwave to keep the rub’s texture. Cooked bacon keeps 3–4 days refrigerated; pull it about 20 minutes before building so it comes to room temp.
- Assemble sliders fresh each time. Sweet rolls go soft and lose structure quickly once built — they don’t hold overnight. Build to order, serve immediately.
- Not recommended for freezing.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make the components ahead for a party?
Yes, cook the chicken and bacon up to a day ahead, refrigerate separately, and assemble right before serving. Pre-built sliders don’t hold well overnight.
What’s a substitute for Kinder’s Cali Blackened Rub?
Combine 2 tbsp smoked paprika, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp dried oregano, and 1/2 tsp dried thyme. That blend covers the core profile.
Why pound the chicken to 3/4-inch?
Uniform thickness means the whole breast cooks at the same rate, no dry edges, no underdone center. It also makes portioning into slider-sized pieces much cleaner.
Can I grill the chicken instead of baking?
Yes. Cook over medium-high heat for about 6–7 minutes per side until internal temp hits 165°F, then brush with BBQ sauce in the last minute. The rub holds well on a grate.
What roll works besides sweet rolls?
Brioche slider buns or Hawaiian rolls are the closest match, soft with a slight sweetness. Any standard slider bun works, but won’t add the same contrast.
Can I use a different cheese?
White cheddar melts clean and doesn’t fight the rub. Sharp cheddar, provolone, or pepper jack all hold up, pepper jack adds heat if you want to push in that direction.
More like this: Burger & Slider Recipes · Game Day Recipes · Appetizer & Dip Recipes · Chicken Recipes · Kinder’s Recipes
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