Bacon Ranch BBQ Chicken Sliders (Print)
Smoky BBQ chicken sliders with crispy bacon, creamy ranch, melty cheese, lettuce, and onion on Hawaiian rolls.
# Ingredients:
→ Sliders
01 -
680 g boneless, skinless chicken breasts, cut into approximately 10 cm pieces
02 -
12 count pack Hawaiian rolls
03 -
8 slices streaky bacon
04 -
475 ml barbecue sauce, divided
05 -
80 ml mayonnaise
06 -
60 ml ranch dressing
07 -
150 g shredded lettuce
08 -
1/4 medium red onion, thinly sliced
09 -
12 squares Colby Jack cheese, cracker-sized
# Steps:
01 -
Place chicken breast pieces in a zip-top bag or bowl. Add 240 ml barbecue sauce, ensuring chicken is fully coated. Cover and refrigerate for at least 30 minutes, preferably up to 4 hours or overnight.
02 -
While chicken marinates, cook bacon slices in a skillet over low heat until golden and crisp. Transfer to a plate lined with paper towel to drain excess fat.
03 -
Preheat grill to medium heat. Grill chicken pieces for about 3 minutes per side, basting with an additional 120 ml fresh barbecue sauce during cooking. Continue until cooked through and the internal temperature reaches 74°C.
04 -
Slice Hawaiian rolls horizontally to separate tops and bottoms. Spread mayonnaise evenly on bottom buns. Layer grilled chicken on buns and drizzle lightly with remaining barbecue sauce.
05 -
Top the chicken with Colby Jack cheese squares, followed by crispy bacon, sliced red onions and shredded lettuce. Drizzle ranch dressing over lettuce just before serving.
06 -
Place the top buns over the filled sliders. Slice into individual portions and serve immediately.
# Notes:
01 -
If preparing in advance, add ranch dressing just prior to serving to preserve lettuce crispness.