Bacon Ranch BBQ Chicken Sliders (Print Version)
# Ingredients:
→ For the Chicken
01 -
680 g boneless, skinless chicken breasts, cut into 10 cm pieces
02 -
240 ml barbecue sauce, divided
→ For Assembly
03 -
1 package (12 count) Hawaiian rolls
04 -
8 slices bacon
05 -
80 ml mayonnaise
06 -
60 ml ranch dressing
07 -
2 cups (approx. 60 g) shredded lettuce
08 -
1/4 medium red onion, thinly sliced
09 -
12 squares Colby Jack cheese, cracker-sized
# Instructions:
01 -
Combine chicken breast pieces with 120 ml barbecue sauce in a zip-top bag or bowl. Refrigerate for at least 30 minutes, or ideally up to 4 hours.
02 -
While the chicken marinates, pan-fry bacon slices over low heat until crispy. Transfer to a plate lined with paper towels to drain excess fat.
03 -
Preheat grill to medium heat. Grill marinated chicken for approximately 3 minutes per side, basting with 60 ml reserved barbecue sauce during cooking. Ensure internal temperature reaches 74°C.
04 -
Slice Hawaiian rolls horizontally to form tops and bottoms.
05 -
Spread mayonnaise onto bottom halves of the rolls. Place grilled chicken on each bottom. Drizzle the remaining barbecue sauce over chicken.
06 -
Layer each slider with a square of Colby Jack cheese, followed by crispy bacon, sliced red onion, and shredded lettuce. Drizzle ranch dressing over the lettuce.
07 -
Place the roll tops on, slice into individual sliders, and serve immediately.
# Notes:
01 -
For optimal flavor, marinate the chicken overnight. If preparing sliders in advance, add ranch dressing just before serving to maintain lettuce crispness.