A tangy combination of sweet and spicy, these Hot Honey Pulled Chicken Sliders are a quick and super easy crowd favorite!
Hey there folks!
How’s everyone’s week going? I cannot believe in just a few days February will be behind us. I mean, where did it go???
Before you know it we’ll all be watching baseball and enjoying some beautiful spring weather. I guess the ground hog was spot on this year. It’s been a mild winter and it’s looking like we’ll be enjoying an early spring.
When the days start to get a little longer and temps begin to warm up, I’m all about soaking up as much outside fun as I can, so that means some quick and easy meals on our dinner menu.
These Hot Honey Pulled Chicken Sliders are beyond super simple. The tangy combination of sweet and spicy is always a crowd favorite.
The sauce is made from a tasty combination of hot sauce, honey, brown sugar and butter. That’s it. Easy, right? And you can swap out the pulled chicken for some pulled pork if you’d like.
I’ve been known to have a jar of this hot honey sauce stored in my fridge for whenever the craving for these little sammies hits.
I love to serve the sammies with some coleslaw, homemade or store bought, and some dill or sweet pickle slices. They’re perfect for parties and potlucks. Enjoy!
A few other sandwich favorites here at the BHK are my Kentucky Hot Brown Sliders and my Philly French Dip Sandwiches with Peppers, Onions and Cheese.
A Few Cook’s Notes for Hot Honey Pulled Chicken Sliders Recipe:
I brine my chicken in some salted water for about 30 minutes, before cooking it to ensure it’s nice and moist.
The recipe for the sauce will make about 2 1/2 cups, so you will have more than you need. Add as much as you’d like to the shredded chicken and serve the remainder on the side or store in the fridge in a jar for later.
As mentioned above, you can use this sauce for pulled chicken sliders or pulled pork sliders.
A tangy combination of sweet and spicy, these Hot Honey Pulled Chicken Sliders are a quick and super easy crowd favorite!
- 2 lbs. boneless, skinless chicken breasts, about 4 breasts (makes about 4 cups shredded chicken)
- 1 1/3 cup hot sauce, I use Frank's
- 2/3 cup honey
- 1/2 cup light brown sugar, firmly packed
- 4 Tbsp. butter
-
Fill a large bowl with 6 cups cold water and 3 tablespoons kosher salt. Add chicken pieces. Mix well. Let chicken sit in brine for 30 minutes. Drain.
-
Add chicken breasts to a large pot of water and bring to a boil. Boil until chicken is no longer pink, about 10 minutes. Remove from the pot and let cool. Once the chicken is cool enough to handle, use two forks to shred. Return shredded chicken to the pot.
-
Combine hot sauce, honey, light brown sugar and butter in a medium saucepan whisking until well combined. Bring to a boil over medium-high heat. Once mixture boils, lower to a simmer and cook for 8-10 minutes or until mixture is slightly thickened.
-
Pour some of the hot honey sauce over the shredded chicken in the pot. Use as much sauce as you'd like. You can reserve the remainder in a jar in your refrigerator or serve on the side.
Our weather is warm here too but everybody’s crazy because of corona,unfortunately not the beer :-) However, we keep our heads cool and enjoy good food. This is another one to make and enjoy. Thank you dear !
Stay safe Davorka. You’ll be in my thoughts and prayers. In the meantime, enjoy!
I can’t believe that it’s almost March either! February just flew by, but totally looking forward to spring! These sliders look like something both hubby and I would love and I know I’d eat my fair share! Pinned! Have a wonderful weekend ahead :)
So looking forward to spring Dawn! Hope you have an awesome weekend too!
It’s not looking like Spring here today, but I can get behind these chicken sliders any time of year or weather :) Loving the hot honey!
The sauce is soooo good Jennifer and you only need a few ingredients!
Seriously, where did February go? I know it’s a short month and all, but still! Time is moving way too quickly. Anyway, I’m thinking these sliders would be perfect for March Madness parties. They sound DELICIOUS!
Perfect for March Madness Kelsie!
I’m with Kelsie! March Madness parties just got a whole lot tastier!! Thanks for sharing!!
Yay! Thanks Annie!
I’ve just come home starving, and saw this on Instagram. Now that I’ve read them, I’m even more hungry! I’d eat the lot!
Hope you give the recipe a go Matt!
When we have get togethers, I love to make and serve sliders. These would be a hit for sure. They look and sound so flavourful! Great recipe Mary Ann. Can’t wait to try them.
They’re so incredibly easy Leanne! We love them!
I can’t wait for spring! Bring on the BBQs, picnics and poolside lunches!! These sliders are too cute, Mare!! I LOVE hot honey chicken, so you can absolutely bet these will be gracing our table soon!! They have me drooling! Pinned!
Thanks Chey! So excited for spring the summer too! It’ll be here before we know it.
The year is going by so fast!! I love the look of these sliders – here in Australia, Autumn is about to begin, and I am picturing enjoying these with some friends on a cool night outside with a glass of wine!
Perfect Alex! Hope you give them a try!
These are the perfect little appetizer, Mary Ann! I can imagine these being served at a party or during a game day. I want extra pickles on mine, please! :)
We love ’em Katherine! Happy Friday!
These sliders are literally making my mouth water, Mary Ann! All of that spicy, flavorful juiciness! Excited to give these a try for our next get together!
Hope you enjoy Marissa!
What a great little sammy! I love the sweet and sour combination of the sauce and how easy these are to make! These would be perfect for a get-together or family dinner.
You’d love them Kathy!
This is fantastic and can´t wait to give these a try for the next get together!
Enjoy Kevin!
Nice recipe, Mary Ann! I love your idea of brining the chicken ahead of time, I’m going to have to give that a try! And I’m all about hot honey these days! It’s so easy, and so tasty! Pinning!
Thanks so much Laura! These are so easy!
On the #2 directions, you remove the chicken and shred – you “return to pot” but have you drained that water off or do you use as part of the sauce? If you do use it, is there an exact amount of water to boil in? My guess is that you indeed drain the water and not use but……. double checking. Thank you.