Your next party saver
Chicken Adobo Sliders are my go-to when I need something easy, crowd-pleasing, and seriously delicious without babysitting the oven all day. You know those moments when you promised to bring food, but time got away from you? These sliders save the day. They’re juicy, savory, a little tangy, and they disappear fast at potlucks. I love how they deliver the classic adobo flavor in a cute, handheld bite. Even picky eaters nod along after the first bite. Ready to make a tray that wins every party?
Ingredients
What you will need
Here’s everything that makes these sliders flavorful and foolproof. Nothing fancy, just pantry staples doing the heavy lifting.
- 2 pounds boneless skinless chicken thighs
- 1 medium onion, sliced
- 6 to 8 garlic cloves, smashed
- 1/2 cup soy sauce
- 1/3 cup cane vinegar or white vinegar
- 1 cup water or low sodium chicken broth
- 2 tablespoons brown sugar or honey, to balance the tang
- 2 to 3 bay leaves
- 1 teaspoon whole peppercorns or 1/2 teaspoon ground black pepper
- 12 to 16 slider buns, toasted
- 2 tablespoons oil
- Optional: 1 tablespoon butter for buns
- Optional toppings: thin cucumber slices, quick pickled red onions, mayo or aioli, chopped scallions, jalapeño, fresh cilantro
If you love creamy twists, try adding a splash of coconut milk to the sauce. It turns into a rich, velvety version that’s still very much adobo. For more coconut adobo ideas, check out this comforting version of adobo with coconut milk here: adobo sa gata.
Pro tip: If you want a broader view of flavor options, you might enjoy this round up of ideas: 10 adobo variations you can try this month. It’s a fun way to customize your sliders.
Make chicken adobo
Quick stovetop method
Heat the oil in a large pot over medium heat. Add the onions and cook until softened and lightly golden. Toss in the garlic and cook until fragrant. Slide in the chicken thighs, then pour in soy sauce, vinegar, water or broth, brown sugar, bay leaves, and pepper. Give it a gentle stir.
Bring the pot to a boil, then lower to a simmer. Cover and cook for 20 minutes. Flip the chicken and simmer uncovered for another 10 to 15 minutes, until the sauce reduces and looks glossy. You want the chicken tender and the sauce slightly thick. If it tastes too salty, add a splash of water. If it’s too tangy, a tiny pinch of sugar balances it out.
Shortcut options
No time? You can also use a slow cooker or even repurpose leftover adobo. If you’re cooking this on a busy weekday, the make-ahead route is magic. For a set-it-and-forget-it version with coconut milk, here’s a helpful guide: crockpot chicken adobo sa gata.
By the way, if your pantry looks a little random right now, you can still make it work. This quick guide using what you have on hand is a lifesaver: easy chicken adobo with pantry items.
Taste and tweak: salt, acid, and sweet need to be balanced. Add a splash of vinegar for more brightness or a little sugar to round out the edges. Your kitchen, your rules.
Shred and fill buns
Once the chicken is tender, transfer it to a bowl and shred with two forks. It should pull apart easily. If there are stray peppercorns or bay leaves in the pot, fish them out. Pour some of the sauce over the shredded chicken to keep it juicy. You want it saucy enough to be moist, but not so wet that the buns fall apart.
Toast your slider buns for a minute or two. I like brushing them with a touch of butter or mayo before toasting for that soft-crisp edge. Pile the shredded chicken high on the bottom buns. Spoon a little extra sauce over the top, then cap with the top bun.
“I brought a tray of these to my neighbor’s game night and they were gone in ten minutes. People kept asking what that tangy savory flavor was. Total hit.”
These Chicken Adobo Sliders shine because the meat stays juicy even as they sit on the table. That’s the beauty of adobo’s balance of salt, tang, and garlic.
Add toppings
Classic and crunchy
Here’s where you can have fun. Thin cucumber slices add fresh crunch. Quick pickled red onions bring tang and color. A swipe of mayo or garlic aioli is great if you want a creamier vibe. Chopped scallions or cilantro brighten the bite. For heat lovers, add a few jalapeño slices.
I keep a little bowl of extras on the side so guests can build their own. If someone wants sweet heat, a touch of honey or sriracha works. If you want a richer version, a drizzle of coconut cream takes these in a dreamy direction.
Want more adobo inspiration that plays well with creamy notes? Check out this cozy twist: creamy chicken adobo sa gata.
Serve warm
Party timing tips
These Chicken Adobo Sliders hold up well for gatherings. Keep the shredded chicken warm in a small slow cooker or on low heat on the stove, and toast buns in batches. If you’re traveling, pack the buns, toppings, and chicken separately, then assemble on arrival so everything stays fresh and texturally perfect.
Want to turn leftovers into brunch magic? The saucy chicken is amazing over garlicky rice and eggs. This breakfast idea is a keeper: adobo fried rice breakfast. You’ll be shocked at how good that tastes the next day.
Make-ahead plan:
– Cook and shred the chicken a day ahead.
– Keep sauce separate and reheat both gently before serving.
– Toast buns right before filling to keep them from getting soggy.
One last note: sliders look their best in a snug tray. Line up the buns, fill fast, and take a quick photo before everyone digs in.
Common Questions
Can I make Chicken Adobo Sliders ahead of time?
Yes. Cook and shred the chicken a day in advance, store with a little sauce, and reheat gently. Toast buns and assemble right before serving so they stay sturdy.
Which chicken cut works best?
Thighs are reliable because they stay juicy. If you use breasts, cook slightly less and add a touch more sauce to keep them from drying out.
How do I keep the buns from getting soggy?
Toast the buns, drain the chicken slightly before piling it on, and serve extra sauce on the side instead of soaking the buns.
Is there a non-spicy version for kids?
Absolutely. Skip the jalapeño and stick to cucumber and mayo. If you want kid-friendly bites, you’ll love these playful nuggets: chicken adobo nuggets.
Can I use a slow cooker?
Yes. Cook on low until the chicken is tender, then reduce the sauce on the stovetop if needed to get it glossy and flavorful.
Let’s slide into the party with flavor
There’s something joyful about a tray of Chicken Adobo Sliders sitting on the counter, ready for people to grab and smile about. You get all the classic adobo flavor in a handheld package, plus the freedom to customize toppings for every guest. If you want to compare different takes and get extra ideas, this helpful resource offers another approach that might inspire you: Filipino-Style Chicken Adobo Sliders – Cherry on My Sundae. Make a batch, taste, adjust, and make it yours. I hope your next party tray disappears faster than you can say seconds.
Chicken Adobo Sliders
Delicious, savory Chicken Adobo Sliders are a crowd-pleasing snack perfect for parties. Juicy chicken thighs simmered in a tangy adobo sauce and served on toasted slider buns.
Servings: 12 sliders
Calories: 250kcal
Ingredients
For the Chicken Adobo
- 2 pounds boneless skinless chicken thighs
- 1 medium onion, sliced
- 6 to 8 cloves garlic, smashed
- 1/2 cup soy sauce
- 1/3 cup cane vinegar or white vinegar
- 1 cup water or low sodium chicken broth
- 2 tablespoons brown sugar or honey
- 2 to 3 leaves bay leaves
- 1 teaspoon whole peppercorns or 1/2 teaspoon ground black pepper
For Assembly
- 12 to 16 pieces slider buns, toasted
- 2 tablespoons oil
- 1 tablespoon butter (optional, for buns)
- Optional toppings: thin cucumber slices, quick pickled red onions, mayo or aioli, chopped scallions, jalapeño, fresh cilantro
Instructions
Prepare Chicken Adobo
- Heat the oil in a large pot over medium heat.
- Add the sliced onions and cook until softened and lightly golden.
- Add the smashed garlic and cook until fragrant.
- Add the chicken thighs, followed by soy sauce, vinegar, water or broth, brown sugar, bay leaves, and pepper. Stir gently.
- Bring to a boil, then lower to a simmer. Cover and cook for 20 minutes.
- Flip the chicken and simmer uncovered for another 10 to 15 minutes until the sauce reduces and becomes glossy.
- Adjust flavor if needed by adding a splash of water or a pinch of sugar.
Assemble Sliders
- Transfer the tender chicken to a bowl and shred it using two forks.
- Pour some of the sauce over the shredded chicken to keep it juicy.
- Toast the slider buns for a minute or two, optionally brushing with butter or mayo.
- Pile the shredded chicken high on the bottom buns, adding extra sauce as desired, and cap with the top bun.
Add Toppings and Serve
- Add optional toppings like thin cucumber slices, pickled red onions, mayo, chopped scallions, or jalapeño slices.
- Serve warm and enjoy!
Notes
These sliders can be made ahead of time. Store cooked chicken with a little sauce, and reheat gently before assembling. Toast buns right before serving.
Quick stovetop method
Heat the oil in a large pot over medium heat. Add the onions and cook until softened and lightly golden. Toss in the garlic and cook until fragrant. Slide in the chicken thighs, then pour in soy sauce, vinegar, water or broth, brown sugar, bay leaves, and pepper. Give it a gentle stir.
Bring the pot to a boil, then lower to a simmer. Cover and cook for 20 minutes. Flip the chicken and simmer uncovered for another 10 to 15 minutes, until the sauce reduces and looks glossy. You want the chicken tender and the sauce slightly thick. If it tastes too salty, add a splash of water. If it’s too tangy, a tiny pinch of sugar balances it out.
Shortcut options
No time? You can also use a slow cooker or even repurpose leftover adobo. If you’re cooking this on a busy weekday, the make-ahead route is magic. For a set-it-and-forget-it version with coconut milk, here’s a helpful guide: crockpot chicken adobo sa gata.
By the way, if your pantry looks a little random right now, you can still make it work. This quick guide using what you have on hand is a lifesaver: easy chicken adobo with pantry items.
Taste and tweak: salt, acid, and sweet need to be balanced. Add a splash of vinegar for more brightness or a little sugar to round out the edges. Your kitchen, your rules.
Shred and fill buns
Once the chicken is tender, transfer it to a bowl and shred with two forks. It should pull apart easily. If there are stray peppercorns or bay leaves in the pot, fish them out. Pour some of the sauce over the shredded chicken to keep it juicy. You want it saucy enough to be moist, but not so wet that the buns fall apart.
Toast your slider buns for a minute or two. I like brushing them with a touch of butter or mayo before toasting for that soft-crisp edge. Pile the shredded chicken high on the bottom buns. Spoon a little extra sauce over the top, then cap with the top bun.
“I brought a tray of these to my neighbor’s game night and they were gone in ten minutes. People kept asking what that tangy savory flavor was. Total hit.”
These Chicken Adobo Sliders shine because the meat stays juicy even as they sit on the table. That’s the beauty of adobo’s balance of salt, tang, and garlic.
Add toppings
Classic and crunchy
Here’s where you can have fun. Thin cucumber slices add fresh crunch. Quick pickled red onions bring tang and color. A swipe of mayo or garlic aioli is great if you want a creamier vibe. Chopped scallions or cilantro brighten the bite. For heat lovers, add a few jalapeño slices.
I keep a little bowl of extras on the side so guests can build their own. If someone wants sweet heat, a touch of honey or sriracha works. If you want a richer version, a drizzle of coconut cream takes these in a dreamy direction.
Want more adobo inspiration that plays well with creamy notes? Check out this cozy twist: creamy chicken adobo sa gata.
Serve warm
Party timing tips
These Chicken Adobo Sliders hold up well for gatherings. Keep the shredded chicken warm in a small slow cooker or on low heat on the stove, and toast buns in batches. If you’re traveling, pack the buns, toppings, and chicken separately, then assemble on arrival so everything stays fresh and texturally perfect.
Want to turn leftovers into brunch magic? The saucy chicken is amazing over garlicky rice and eggs. This breakfast idea is a keeper: adobo fried rice breakfast. You’ll be shocked at how good that tastes the next day.
Make-ahead plan:
– Cook and shred the chicken a day ahead.
– Keep sauce separate and reheat both gently before serving.
– Toast buns right before filling to keep them from getting soggy.
One last note: sliders look their best in a snug tray. Line up the buns, fill fast, and take a quick photo before everyone digs in.
Common Questions
Can I make Chicken Adobo Sliders ahead of time?
Yes. Cook and shred the chicken a day in advance, store with a little sauce, and reheat gently. Toast buns and assemble right before serving so they stay sturdy.
Which chicken cut works best?
Thighs are reliable because they stay juicy. If you use breasts, cook slightly less and add a touch more sauce to keep them from drying out.
How do I keep the buns from getting soggy?
Toast the buns, drain the chicken slightly before piling it on, and serve extra sauce on the side instead of soaking the buns.
Is there a non-spicy version for kids?
Absolutely. Skip the jalapeño and stick to cucumber and mayo. If you want kid-friendly bites, you’ll love these playful nuggets: chicken adobo nuggets.
Can I use a slow cooker?
Yes. Cook on low until the chicken is tender, then reduce the sauce on the stovetop if needed to get it glossy and flavorful.
Let’s slide into the party with flavor
There’s something joyful about a tray of Chicken Adobo Sliders sitting on the counter, ready for people to grab and smile about. You get all the classic adobo flavor in a handheld package, plus the freedom to customize toppings for every guest. If you want to compare different takes and get extra ideas, this helpful resource offers another approach that might inspire you: Filipino-Style Chicken Adobo Sliders – Cherry on My Sundae. Make a batch, taste, adjust, and make it yours. I hope your next party tray disappears faster than you can say seconds.
Chicken Adobo Sliders
Ingredients
For the Chicken Adobo
- 2 pounds boneless skinless chicken thighs
- 1 medium onion, sliced
- 6 to 8 cloves garlic, smashed
- 1/2 cup soy sauce
- 1/3 cup cane vinegar or white vinegar
- 1 cup water or low sodium chicken broth
- 2 tablespoons brown sugar or honey
- 2 to 3 leaves bay leaves
- 1 teaspoon whole peppercorns or 1/2 teaspoon ground black pepper
For Assembly
- 12 to 16 pieces slider buns, toasted
- 2 tablespoons oil
- 1 tablespoon butter (optional, for buns)
- Optional toppings: thin cucumber slices, quick pickled red onions, mayo or aioli, chopped scallions, jalapeño, fresh cilantro
Instructions
Prepare Chicken Adobo
- Heat the oil in a large pot over medium heat.
- Add the sliced onions and cook until softened and lightly golden.
- Add the smashed garlic and cook until fragrant.
- Add the chicken thighs, followed by soy sauce, vinegar, water or broth, brown sugar, bay leaves, and pepper. Stir gently.
- Bring to a boil, then lower to a simmer. Cover and cook for 20 minutes.
- Flip the chicken and simmer uncovered for another 10 to 15 minutes until the sauce reduces and becomes glossy.
- Adjust flavor if needed by adding a splash of water or a pinch of sugar.
Assemble Sliders
- Transfer the tender chicken to a bowl and shred it using two forks.
- Pour some of the sauce over the shredded chicken to keep it juicy.
- Toast the slider buns for a minute or two, optionally brushing with butter or mayo.
- Pile the shredded chicken high on the bottom buns, adding extra sauce as desired, and cap with the top bun.
Add Toppings and Serve
- Add optional toppings like thin cucumber slices, pickled red onions, mayo, chopped scallions, or jalapeño slices.
- Serve warm and enjoy!