Bacon Ranch BBQ Chicken Sliders (Print View)
Smoky bacon, tangy barbecue sauce, ranch, chicken, and cheese served on soft Hawaiian rolls.
# What You'll Need:
→ Chicken and Marinade
01 -
680 g chicken breasts, cut into 10 cm pieces
02 -
355 ml barbecue sauce, divided
→ Sandwich Assembly
03 -
1 pack Hawaiian rolls, 12 count
04 -
8 slices bacon
05 -
78 ml mayonnaise
06 -
60 ml ranch dressing
07 -
2 cups shredded lettuce
08 -
1/4 red onion, thinly sliced
09 -
12 squares Colby Jack cheese, cracker-cut size
# Directions:
01 -
Combine chicken pieces and 240 ml barbecue sauce in a zip-top bag or bowl. Seal and refrigerate for at least 30 minutes, preferably 4 hours or overnight.
02 -
Place bacon slices in a skillet over low heat. Cook until crisp, then transfer to a plate lined with paper towels to drain excess fat.
03 -
Preheat a grill to medium heat. Grill chicken pieces for approximately 3 minutes per side, brushing with 120 ml fresh barbecue sauce during the last minute. Cook until internal temperature reaches 74 °C.
04 -
Slice Hawaiian rolls horizontally. Spread mayonnaise over the bottom halves.
05 -
Place grilled chicken on the prepared bottom buns. Drizzle lightly with remaining barbecue sauce. Top each with a square of Colby Jack cheese, a piece of bacon, sliced red onion, and shredded lettuce. Drizzle ranch dressing over the lettuce.
06 -
Cover with the top buns. Slice into individual sliders and serve immediately.
# Notes:
01 -
For best flavour and tenderness, marinate chicken overnight and add ranch dressing just before serving if preparing ahead.