I like this recipe because it delivers the perfect balance of sweet, smoky, and tangy flavors in every bite. The chicken is tender and seasoned beautifully with homemade blackened spices, while the honey mustard ties everything together. The sliders are easy to assemble and make a great finger food for sharing. Plus, the buttery garlic topping gives the buns an irresistible golden finish that makes them impossible to stop eating.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 lbs chicken tenders (boneless chicken breasts or thighs work too) 1 pack Hawaiian slider buns or dinner rolls Mayonnaise, to taste Sweet Baby Ray’s Golden Mustard (or honey mustard) Colby Jack cheese (enough slices for the sandwiches) 1/2 head lettuce 1/2 small red onion, sliced thin 2 Roma tomatoes, sliced thin 4–5 tablespoons oil (for marinade and cooking chicken)
I place the chicken tenders in a large zip-top bag or bowl. I add a few tablespoons of oil and several tablespoons of the blackened seasoning, then mix to coat the chicken evenly on all sides.
I cook the chicken in an oiled skillet over medium-high heat, about 3 minutes per side, flipping once, until fully cooked and nicely charred.
While the chicken cooks, I prepare the butter topping by combining softened butter, parsley, and garlic in a small bowl. I heat it for 30 seconds until melted and stir to combine.
I slice the slider buns horizontally (if needed) and place them cut-side up on a baking sheet. I toast them under the broiler until golden brown, just a few minutes.
I flip the top buns so the domed sides face up and keep them beside the bottom buns. I spread mayonnaise over the bottom buns, then layer the chicken evenly so each slider gets a piece.
I drizzle honey mustard over the chicken, then add slices of Colby Jack cheese.
I brush the top buns with the garlic butter mixture, then place the baking sheet back under the broiler for 1–2 minutes until the cheese softens and the tops are slightly toasted.
I top the sliders with tomatoes, red onion, lettuce, and another drizzle of honey mustard. I place the top buns over the sandwiches, slice to separate them, and serve immediately.
Servings and Timing
This recipe makes about 12 sliders. Prep time takes 15 minutes, cook time is 15 minutes, and total time is 30 minutes.
Variations
I sometimes swap the chicken for grilled shrimp or turkey cutlets for variety.
For extra heat, I add a little hot sauce or chipotle mayo instead of regular mayonnaise.
I use pepper jack cheese for a spicier kick.
I occasionally replace the honey mustard with BBQ sauce for a smoky-sweet version.
Storage/Reheating
I store leftover sliders in the refrigerator for up to 2 days. To reheat, I wrap them in foil and warm them in a 350°F (175°C) oven for about 10 minutes until heated through. I avoid microwaving them so the buns stay soft and not soggy.
FAQs
Can I grill the chicken instead of cooking it in a skillet?
Yes, grilling gives the chicken great flavor and a nice smoky char.
Can I make these sliders ahead of time?
Yes, I cook the chicken and prep the toppings ahead, then assemble right before serving.
What’s the best type of honey mustard to use?
I like Sweet Baby Ray’s Golden Mustard, but any thick, tangy honey mustard works well.
Can I use rotisserie chicken?
Yes, it’s a great shortcut—just season it lightly with blackened spice for extra flavor.
Can I make this recipe spicy?
Yes, I add more cayenne to the seasoning or drizzle hot sauce over the chicken.
Can I use turkey or chicken deli slices instead of cooked tenders?
Yes, they work perfectly for a quick, no-cook version of the sliders.
How do I keep the sliders from getting soggy?
I toast the buns first and add lettuce under the tomatoes to help prevent moisture.
Can I use a different cheese?
Yes, cheddar, provolone, or mozzarella all melt beautifully.
Can I make these sliders for a crowd?
Yes, I double the recipe and assemble them on a sheet pan for easy serving.
What sides go best with these sliders?
I like serving them with fries, coleslaw, or a simple salad for balance.
Conclusion
I love making these Honey Mustard Chicken BLT Sliders because they’re flavorful, fun to eat, and guaranteed to please a crowd. The combination of smoky chicken, melted cheese, fresh veggies, and zesty honey mustard tucked into buttery toasted buns is simply irresistible. Whether I serve them for game day, cookouts, or casual get-togethers, they always disappear fast.
These Honey Mustard Chicken BLT Sliders are the ultimate crowd-pleasing snack — juicy blackened chicken, melted cheese, crisp veggies, and tangy honey mustard on buttery Hawaiian rolls. Perfect for game days, parties, or casual dinners, they’re packed with bold, smoky flavor and ready in just 30 minutes.
Sweet Baby Ray’s Golden Mustard (or honey mustard)
Colby Jack cheese slices
½ head lettuce
½ small red onion, thinly sliced
2 Roma tomatoes, thinly sliced
4–5 tbsp oil (for marinade and cooking)
Blackened Seasoning:
2 tbsp smoked paprika
1 tbsp cayenne pepper
1 tbsp onion powder
2 tsp garlic powder
1 tsp ground black pepper
1 tsp salt
½ tsp dried thyme
½ tsp dried oregano
Butter Topping:
½ stick butter, softened
1 tbsp fresh parsley, chopped
2 cloves garlic, minced
Instructions
In a bowl or zip-top bag, combine chicken with oil and several tablespoons of blackened seasoning. Toss to coat evenly.
Cook chicken in an oiled skillet over medium-high heat for about 3 minutes per side, until fully cooked and charred.
Combine softened butter, parsley, and garlic in a bowl. Microwave for 30 seconds until melted; stir to mix.
Slice slider buns horizontally and place cut-side up on a baking sheet. Toast under the broiler for 1–2 minutes until lightly golden.
Spread mayonnaise on the bottom halves. Layer cooked chicken evenly over the buns.
Drizzle honey mustard over the chicken and top with Colby Jack cheese slices.
Brush the top buns with the garlic butter mixture, then broil for 1–2 minutes until cheese melts and tops are golden.
Add sliced tomatoes, red onion, and lettuce. Drizzle with more honey mustard if desired, top with the upper buns, slice into individual sliders, and serve immediately.
Notes
Grill the chicken for extra smoky flavor.
Use rotisserie chicken for a quick shortcut.
Swap Colby Jack for pepper jack if you want more spice.
Toast buns lightly before assembling to prevent sogginess.
Serve with fries, coleslaw, or salad for a complete meal.
