BBQ Chicken Bacon Sliders (Print Version)
Cheesy chicken, ranch, and smoky bacon loaded into sweet Hawaiian rolls. It’s a punchy, delicious snack everyone loves.
# Ingredients:
→ Chicken
01 -
240 ml barbecue sauce, split up
02 -
680 g chicken breasts, no bones or skin, chopped into 10 cm chunks
→ Assembly
03 -
12 squares of Colby Jack cheese, cracker size
04 -
1/4 medium red onion, sliced really thin
05 -
60 g lettuce, shredded up
06 -
60 ml ranch
07 -
80 ml mayo
08 -
8 strips smoked bacon
09 -
1 pack (12 count) Hawaiian rolls
# Steps:
01 -
Put the tops on the sliders, then slice them apart where the rolls meet. Dig in right away.
02 -
Place a slice of cheese on each pile of chicken, then top with bacon, red onion, and lettuce. Drizzle ranch over everything at the end.
03 -
Spread mayo on the bottom halves of the rolls. Lay down the grilled chicken, then pour on any leftover BBQ sauce.
04 -
Cut the rolls straight across, separating the tops from the bottoms.
05 -
Heat the grill to medium. Toss the marinated chicken on, cooking about three minutes per side. Brush with some BBQ sauce while you grill. Make sure the thickest bit is up to 74°C.
06 -
Fry the bacon strips over gentle heat until they're crunchy. Let them drain on paper towels so they aren't greasy.
07 -
Drop the chicken chunks and 120 ml BBQ sauce into a zip bag or bowl. Let them chill in your fridge for at least half an hour, or up to four hours if you want more punch.
# Notes:
01 -
Want bigger flavor? Let chicken soak overnight in the marinade. If you plan to prep ahead, just wait to add ranch until right before serving to keep lettuce from going soggy.