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Sweet Heat Chicken Bacon Sliders

Recipe compliments of Victoria Harris Rowser and Jefferson State Culinary and Hospitality Institute
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  • 6 Chicken Thighs, boneless, skinless
  • 1 cup Moore's Original Marinade
  • 1 cup BBQ sauce
  • 4 oz Pineapple Juice
  • 4 oz Cabbage, shredded
  • 4 oz Moore's Blue Cheese Buffalo Sauce
  • 2 Tbsp. Parsley, chopped
  • 2 oz Carrots,  shredded
  • 1 ½ Tbsp. Honey
  • 2 oz Caramelized Onions
  • 8 slices Bacon
  • 12 Sweet Slider Rolls
  • Salt and Pepper to taste


  1. Whisk together Moore's Original Marinade, parsley, pineapple juice, and salt and pepper. Add chicken, cover and refrigerate for 30 minutes.
  2. In a separate bowl, mix together shredded cabbage, carrots, Moore's Blue Cheese Buffalo and salt and pepper. Cover and refrigerate until ready to use. 
  3. Cook bacon until crispy.
  4. Remove chicken from refrigerate and grill until internal temperature reaches 165°F (can also be placed in oven at 350°F).
  5. After chicken has finished cooking, cut into bite size pieces. Heat skillet to medium, add caramelized onions, BBQ sauce, honey, and chicken to skillet. Cook about 10 minutes until chicken is well coated and begins to shred. Remove chicken from heat.
  6. Open slider buns, place chicken mixture on bun, top with slaw, then with bacon.