Hot Honey Chipotle Chicken Sliders on Hawaiian Rolls

These hot honey chipotle chicken sliders pack skillet-charred chicken, creamy adobo spread, and a sticky sweet-heat glaze into soft pull-apart rolls. I layer the cheese above and below the meat to keep the bread completely sturdy as it bakes.

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How to Make Hot Honey Chipotle Chicken Sliders

Trim the chicken cutlets. Whisk the adobo sauce, olive oil, honey, grated garlic, smoked paprika, cumin, salt, and black pepper until smooth. Toss the tenders thoroughly and let them sit at room temperature for 15 minutes to take off the chill.

Set a cast-iron skillet over medium-high heat. Wait for the dry pan to get hot before laying the chicken down in a single layer. Cook the tenders undisturbed for 3 to 4 minutes per side until dark char spots develop and an instant-read thermometer reaches 165°F (74°C) in the thickest section.

Look for deep char marks along the edges before flipping to lock in the smoky adobo crust.

Rest the cooked chicken on a cutting board for 5 minutes. Dice the meat into small bite-sized pieces. Toss the chopped chicken directly through the remaining board juices so every piece stays moist before assembling.

Keep the roll sheet intact. Slice through the entire 12-roll block horizontally using a long serrated knife. Lift off the top half cleanly and place the bottom bread slab onto a parchment-lined rimmed baking sheet.

Whisk the mayonnaise, minced chipotle pepper, honey, lime juice, garlic powder, and salt in a small bowl. Spread half across the bottom bread slab. Scatter 1 cup (100 g) of shredded Pepper Jack over the sauce, add the diced chicken in an even layer, and cap with the remaining 1 cup (100 g) of cheese.

Preheat your oven to 375°F (190°C). Whisk the melted butter, hot honey, and smoked paprika together. Brush half of this glaze over the roll crowns, tent loosely with aluminum foil to protect the sugars, and bake at 375°F (190°C) for 10 minutes.

Remove the foil tent carefully. Brush the remaining glaze across the hot rolls and scatter the toasted sesame seeds over top. Return the pan to the oven uncovered for 4 to 5 minutes until the crowns turn deep golden brown and the edges feel crisp to the touch.

I always check the browning at the 3-minute mark during the uncovered bake. Honey glazes can jump from golden to scorched rapidly due to their high sugar content, so pull them the second the roll edges turn crisp.

Slicing and Serving

Scatter finely chopped cilantro or scallions across the warm roll tops. Let the slider sheet sit on the baking sheet for 2 minutes so the bubbling cheese sets slightly before you cut. I press straight down with a sharp chef knife along the natural seams rather than dragging the blade through the warm crust, keeping each slider intact and tidy.

Frequently Asked Questions About Chicken Sliders

Can I adjust the heat level in these sliders?

Yes, you can swap the hot honey in the glaze for standard honey and replace the Pepper Jack with Monterey Jack cheese. You can also reduce the minced chipotle pepper in the mayo to half a pepper for a milder spread.

Can I assemble the slider slab hours before baking?

It is best to assemble right before baking to prevent the bread from absorbing excess moisture. You can prepare the cooked diced chicken and the chipotle mayo up to 2 days in advance and keep them refrigerated in separate containers.

What is the best way to cut Hawaiian rolls evenly?

Keep the rolls connected as a single block and place one flat hand gently on top. Use a long, sharp serrated bread knife parallel to the counter, slicing through in smooth sawing strokes rather than pressing down.

Pull these warm sliders apart while the cheese is still bubbling and the honey glaze is sticky. Save this recipe for your next game day gathering or casual crowd dinner when you want bold smoke and sweetness in every bite.

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