burnt and turnt bbq chicken sliders
burnt and turnt bbq chicken sliders is a medium American recipe that serves 8. 350 calories per serving. Recipe by HowToBBQRight on YouTube.
Prep: 2 hrs 30 min | Cook: 30 min | Total: 3 hrs 15 min
Cost: $18.09 total, $2.26 per serving
Ingredients
- 8 pieces Boneless Skinless Chicken Thighs (Do not trim; keep skinless and bone‑free)
- 1 cup Dill Pickle Juice (From a jar of dill pickles; use the liquid only)
- 2 tablespoons Barbecue Rub (Any store‑bought or homemade BBQ rub you like)
- 1 cup 50/50 Sauce (Equal parts ketchup and mustard, or a premade 50/50 BBQ sauce)
- 8 pieces Slider Buns (Small soft buns; toast before assembling)
- 1/2 cup Onion (Thinly sliced; raw on the bun)
- 8 slices Pickle Slices (From the same jar used for brine)
Instructions
Brine the Chicken
Place the chicken thighs in a large zip‑top bag, pour the dill pickle juice over them, seal, and refrigerate for about 2 hours, shaking occasionally to coat all surfaces.
Time: PT2H
Remove and Rest
Take the thighs out of the brine, let excess liquid drip off onto a cutting board, and let them sit for 5 minutes. Do not pat dry; the remaining juice will help the rub adhere.
Time: PT5M
Apply Barbecue Rub
Generously sprinkle the BBQ rub on one side of each thigh, then flip and coat the other side. Use your hands to press the rub into the surface.
Time: PT5M
Preheat the Grill
Light the Royal Oak lump charcoal in the Primo grill and let it burn until you have a hot, even coal bed (about 15 minutes). Arrange the coals for two‑zone cooking: a hot direct‑heat side and a cooler indirect side.
Time: PT15M
Temperature: 400°F
Grill First Side
Place the thighs directly on the hot rack over the direct‑heat zone. Close the lid and grill for about 5 minutes until you see a nice sizzle and light char.
Time: PT5M
Temperature: 400°F
Flip and Grill Second Side
Turn the thighs over with tongs and grill another 5 minutes on the other side.
Time: PT5M
Temperature: 400°F
Warm the 50/50 Sauce
While the chicken is cooking, pour the 50/50 sauce into a small bowl and warm it on the grill’s indirect side or in a microwave for 2‑3 minutes.
Time: PT5M
Baste and Finish Cooking
When the thighs are about 75% done (internal temp ~150°F), brush a generous layer of the warm sauce on each side, return them to the grill for 5 minutes, then give a final brush and another 5‑minute pass.
Time: PT10M
Temperature: 400°F
Toast the Buns
Slice the slider buns in half, place them cut‑side down on the grill for 1‑2 minutes until lightly toasted. Add thinly sliced onion on the top half for a quick char if desired.
Time: PT5M
Temperature: 400°F
Assemble the Sliders
On the bottom bun, place a grilled chicken thigh, add a pickle slice, top with the onion‑topped bun half, and serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Gluten, High protein, Not vegan, Contains dairy? (No)
Allergens: Wheat, Mustard, Potential soy (in some BBQ rubs)
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Chicken breast (will be drier), Pork shoulder strips
- Instead of Dill Pickle Juice: Apple cider vinegar brine, Buttermilk
- Instead of Barbecue Rub: Cajun seasoning, Simple salt & pepper
- Instead of 50/50 Sauce: Traditional BBQ sauce, Honey mustard
- Instead of Slider Buns: Mini brioche buns, Small dinner rolls
- Instead of Onion: Red onion, Shallots
- Instead of Pickle Slices: Bread‑and‑butter pickles, Pickled jalapeños
Equipment Needed
- Primo Charcoal Grill
- Royal Oak Charcoal
- Large Zip‑Top Bag
- Cutting Board
- Tongs
- Basting Brush
- Small Sauce Bowl
- Plate for Assembling
Critical Steps — Do Not Skip
- Brining the chicken thighs in dill pickle juice for at least 2 hours.
- Grilling over a hot lump‑coal bed to achieve a smoky char.
- Basting with warm 50/50 sauce when thighs are 75% cooked and finishing on the grill.
Chef Tips from the Video
- Add a splash of the pickle brine to the BBQ rub for extra tang.
- Let the thighs rest 5 minutes after grilling before basting; this locks in juices.
- For extra smoky flavor, add a few wood chips (hickory or apple) to the charcoal.
Troubleshooting
Chicken thighs are dry after grilling.
Make sure the brine time is at least 2 hours and do not over‑cook; pull the thighs off the grill when the internal temperature reaches 165°F.
Excessive black char on the meat.
Move the thighs to the indirect zone and finish cooking there; lower the grill lid slightly to reduce flare‑ups.
Sauce burns and becomes bitter.
Warm the sauce only until it’s thin and glossy; avoid high direct heat on the sauce itself.
Storage
Refrigerator: Store cooked thighs in an airtight container for up to 3 days.
Freezer: Freeze cooked thighs (separated from buns) for up to 2 months; reheat on the grill or oven.
Room temperature: Assembled sliders can sit at room temperature for up to 2 hours; keep buns covered.
Make-Ahead Tips
- Brine the thighs up to 24 hours in advance; keep them refrigerated.
- Prepare the 50/50 sauce ahead of time and store it in the fridge.
- Toast the buns just before serving to retain crunch.
Frequently Asked Questions
What is the cultural significance and history of barbecue chicken sliders in American Southern cuisine?
Barbecue chicken sliders trace back to Southern backyard cookouts where small, handheld portions of smoked or grilled meat were served on soft buns for easy eating. They embody the region’s love for smoky flavors, quick‑serve comfort food, and the tradition of sharing bite‑size dishes at gatherings.
What are the traditional regional variations of chicken sliders in the United States?
In the Carolinas, sliders often feature a vinegar‑based sauce; in Texas, a sweeter, tomato‑heavy BBQ rub is common; while in Kansas City, a thick, molasses‑laden glaze is typical. Each region adapts the rub, sauce, and pickles to reflect local flavor preferences.
How is a classic barbecue chicken slider traditionally served in Southern BBQ gatherings?
Traditionally, the chicken thigh is grilled over lump charcoal, basted with a tangy BBQ sauce, placed on a toasted bun, and topped with sliced pickles and raw onion. The sliders are served hot alongside coleslaw, baked beans, or potato salad.
What occasions or celebrations are barbecue chicken sliders commonly associated with in American culture?
Barbecue chicken sliders are popular at tailgate parties, Fourth of July picnics, family reunions, and casual game‑day gatherings. Their handheld size makes them perfect for crowds and outdoor settings.
What makes barbecue chicken sliders special or unique in American BBQ cuisine?
The combination of a brine‑infused thigh, a robust rub, and a caramelized 50/50 sauce creates a layered flavor profile—tangy, smoky, sweet, and slightly spicy—all in a single bite. The use of whole thigh meat adds juiciness that breast meat often lacks.
What are the most common mistakes to avoid when making barbecue chicken sliders?
Common errors include over‑cooking the thighs, skipping the brine, and applying sauce too early, which can cause burning. Always brine for at least 2 hours, grill over high heat first, and only baste when the meat is about 75% done.
Why does this barbecue chicken slider recipe use dill pickle juice as a brine instead of a traditional salt‑water brine?
Dill pickle juice adds acidity, flavor, and a subtle herb note that complements the BBQ rub, while also helping to break down muscle fibers for extra tenderness. A plain salt‑water brine would lack the distinctive tang that defines this slider.
Can I make the barbecue chicken sliders ahead of time and how should I store them?
Yes. You can brine the thighs up to 24 hours ahead, grill them, and store the cooked meat in the refrigerator for up to 3 days. Keep buns separate and toast just before serving; reheat the meat gently on the grill or in a 300°F oven.
What texture and appearance should I look for when grilling the chicken thighs for these sliders?
The thighs should develop a dark, caramelized crust with small crunchy bits, while the interior remains pink‑juicy (about 165°F). The sauce glaze should be glossy and slightly sticky, not burnt.
What does the YouTube channel HowToBBQRight specialize in?
The YouTube channel HowToBBQRight focuses on practical, step‑by‑step barbecue techniques, from charcoal grilling fundamentals to sauce creation, aimed at home cooks who want restaurant‑quality results.
How does the YouTube channel HowToBBQRight's approach to American BBQ differ from other BBQ cooking channels?
HowToBBQRight emphasizes simplicity and repeatable processes, using minimal equipment and clear visual cues, whereas many other channels rely on complex setups or specialty tools. The channel also highlights flavor‑building steps like brining and strategic basting.
Last updated: August 31, 2026
