Bacon Ranch BBQ Chicken Sliders (Print)
Grilled chicken, crispy bacon, cheese, and ranch sauce stacked inside soft Hawaiian rolls for a bold, savory snack.
# Ingredients:
→ Chicken
01 -
680 g boneless, skinless chicken breasts, cut into 10 cm pieces
02 -
240 ml barbecue sauce, divided
→ Assembly
03 -
1 package (12 count) Hawaiian bread rolls
04 -
8 slices smoked bacon
05 -
80 ml mayonnaise
06 -
60 ml ranch dressing
07 -
60 g shredded lettuce
08 -
1/4 medium red onion, thinly sliced
09 -
12 squares Colby Jack cheese, cracker-sized
# Steps:
01 -
Combine chicken breast pieces and 120 ml of barbecue sauce in a resealable bag or bowl. Refrigerate for a minimum of 30 minutes and up to 4 hours for enhanced flavor.
02 -
Fry bacon slices on low heat in a pan until crisp. Remove and drain thoroughly on paper towels to remove excess fat.
03 -
Preheat grill to medium. Grill marinated chicken pieces for roughly 3 minutes per side, basting with 60 ml reserved barbecue sauce. Cook until the core temperature reaches 74°C.
04 -
Slice Hawaiian rolls horizontally, separating the tops from the bottoms.
05 -
Spread mayonnaise on the cut sides of each bottom roll. Arrange grilled chicken pieces onto the mayonnaise-coated bases. Drizzle remaining barbecue sauce over the chicken.
06 -
Add a Colby Jack cheese square atop each chicken piece, followed by crispy bacon, thinly sliced red onion, and a generous amount of shredded lettuce. Drizzle ranch dressing over the lettuce.
07 -
Place roll tops over the assembled fillings. Slice along the seams into individual sliders and serve immediately.
# Additional Notes:
01 -
For extra flavour, marinate the chicken overnight. If making ahead, add ranch dressing at the last moment to keep lettuce crisp.