Bacon Ranch BBQ Chicken Sliders (Print-Friendly Version)
Smoky BBQ chicken sliders with bacon, ranch, cheese, crisp lettuce and sweet onions on Hawaiian rolls.
# What You’ll Need to Make This:
→ Protein
01 -
680 g chicken breasts, cut into 10 cm pieces
02 -
8 slices bacon
→ Bread
03 -
12-count pack Hawaiian rolls
→ Sauces and Condiments
04 -
480 ml barbecue sauce, divided
05 -
80 ml mayonnaise
06 -
60 ml ranch dressing
→ Vegetables
07 -
2 cups shredded lettuce
08 -
1/4 red onion, thinly sliced
→ Cheese
09 -
12 squares Colby Jack cheese, cracker-cut size
# How to Prepare:
01 -
Place chicken pieces in a zip-top bag or bowl with half of the barbecue sauce (240 ml). Refrigerate for at least 30 minutes, preferably up to 4 hours or overnight for maximum flavor.
02 -
While the chicken marinates, cook bacon slices over low heat in a skillet until crisp. Transfer to a paper towel-lined plate to remove excess fat.
03 -
Preheat grill to medium heat. Grill marinated chicken for approximately 3 minutes per side, basting with 120 ml fresh barbecue sauce as it cooks. Ensure chicken reaches an internal temperature of 74°C.
04 -
Slice Hawaiian rolls horizontally. Spread mayonnaise evenly across the bottom halves.
05 -
Layer grilled chicken on bottom buns. Spoon remaining barbecue sauce over chicken. Top with Colby Jack cheese squares, crispy bacon, red onions, and shredded lettuce. Drizzle ranch dressing over the lettuce.
06 -
Place the top buns over the assembled toppings. Slice into individual sliders and serve while warm. If preparing ahead, add ranch dressing just before serving to maintain freshness.
# Extra Tips:
01 -
For best results, marinate chicken overnight and add ranch dressing just before serving to preserve crispness.