Bacon Ranch BBQ Chicken (Print Version)
Tender BBQ chicken sandwiches with crispy bacon, ranch drizzle, cheese, and fresh veggies on soft rolls.
# Ingredients:
Chicken and Marinade
01 -
1.5 pounds chicken breasts, cut into 10 cm pieces
02 -
1 cup barbecue sauce, divided
Buns and Cheese
03 -
12 Hawaiian rolls
04 -
12 squares Colby Jack cheese, cracker-cut size
Toppings
05 -
8 slices bacon
06 -
2 cups shredded lettuce
07 -
1/4 red onion, sliced
08 -
1/3 cup mayonnaise
09 -
1/4 cup ranch dressing
10 -
1/2 cup barbecue sauce (for basting and extra use)
# Instructions:
01 -
Combine chicken pieces with 1 cup barbecue sauce in a zip-top bag or bowl. Refrigerate for at least 30 minutes, preferably 4 hours or overnight.
02 -
Cook bacon slices in a skillet over low heat until crispy. Drain on paper towels to remove excess grease.
03 -
Preheat grill to medium heat. Grill chicken about 3 minutes per side, basting occasionally with 1/2 cup barbecue sauce. Ensure internal temperature reaches 74°C (165°F).
04 -
Slice Hawaiian rolls horizontally. Spread mayonnaise on bottom buns, add grilled chicken, then a little additional barbecue sauce.
05 -
Top chicken with cheese squares, crispy bacon, sliced red onion, and shredded lettuce. Drizzle ranch dressing over the lettuce. For best freshness, add ranch just before serving if preparing ahead.
06 -
Place top buns on sandwiches, slice into sliders, and serve immediately.
# Notes:
01 -
Marinating the chicken longer enhances flavor and tenderness.
02 -
Add ranch dressing just prior to serving to prevent buns from becoming soggy.