Barbecue Chicken And Squash Sliders Food

BBQ CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• 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. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

BARBECUE CHICKEN SLIDERS

Steps:

• Combine the cucumbers, red onion, vinegar, 1/4 cup water, the mustard seeds, sugar and 1/2 teaspoon each salt and pepper in a bowl; toss and let stand 30 minutes.
• Combine the chicken, barbecue sauce and mustard in a large skillet over medium heat. Cook, tossing, until heated through, about 4 minutes.
• Spread mustard on the cut side of each roll, then divide the chicken among the roll bottoms. Top with some of the cucumber mixture and cilantro, then close with the top rolls.

BARBEQUE CHICKEN WITH GRILLED SQUASH

Steps:

• In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for the Grilled Brisket recipe. Sprinkle the remaining spice rub over the chicken parts until well coated.
• Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
• While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes.
• Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Arrange the chicken on a serving platter and keep warm.
• Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.

BBQ SPAGHETTI SQUASH SLIDERS

Steps:

• Preheat the oven to 350 degree F; line a baking sheet with foil.
• Halve the squash lengthwise and scoop out the seeds. Season the flesh generously with salt and brush with 1/4 cup of the barbecue sauce. Arrange flesh-side down on the prepared baking sheet and roast until tender and the squash strands are easily separated with a fork, 45 minutes to 1 hour. Let cool for a few minutes on the baking sheet.
• Meanwhile, whisk together the maple syrup, tomato paste, 2/3 cup of the vinegar, remaining 1/2 cup barbecue sauce, a pinch of salt and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, 15 to 20 minutes. Keep warm.
• Mix together the mayonnaise, cabbage, onion and remaining 2 tablespoons vinegar in a medium bowl. Season with salt.
• Use a fork to separate the squash strands (keep them in the skins). Divide 1 1/4 cups of the sauce between the 2 halves and mix until the squash strands are coated. Season with salt.
• Slice the buns open about three-quarters of the way. Divide the cucumber slices among the buns. Fill each with a generous amount of the squash and top with some slaw. Serve with extra sauce on the side.

PULLED BBQ CHICKEN SLIDERS

Steps:

• Preheat the grill to high heat. Line a hot grill with Reynolds Wrap® Heavy Duty Foil. Coat the chicken breasts with the oil and season on all sides with salt and pepper. Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed. Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours. Pull the chicken apart using two forks until it is shredded and keep warm. Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined. Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

BARBECUE CHICKEN SLIDERS

Steps:

• Preheat broiler. In a large saucepan, mix first 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes, stirring occasionally. Stir in chicken; heat through., Place buns on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 30-60 seconds., Remove tops of buns from baking sheet. Top bottoms with chicken mixture; sprinkle with cheese. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Add bun tops.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.