Bacon Ranch BBQ Chicken Sliders
Grilled barbecue chicken is a summertime classic, and we're enjoying these smoky sweet flavors in the form of a handheld BBQ Chicken Slider that topped with ranch, crispy bacon, colby jack cheese, fresh crunchy lettuce and red onions.
Servings: 12 sliders
Ingredients
- 1.5 lbs chicken breasts, cut into 4 inch pieces
- 1 pack hawaiian rolls, 12 count
- 8 slices bacon
- 2 cups barbecue sauce, divided
- 1/3 cup mayonnaise
- 1/4 cup ranch dressing
- 2 cups shredded lettuce
- 1/4 red onion, sliced
Instructions
- Marinate chicken in a zip-top bag or bowl with 1 cup barbecue sauce, refrigerate for at least 30 minutes (or ideally 4 hours or the night before cooking these).
- While chicken is marinating, cook the bacon in a skillet over low heat until crispy. Rest on a paper towel lined plate to absorb excess grease.
- Prepare a grill to medium heat and cook the chicken about 3 minutes per side, basting with a 1/2 cup (new) barbecue sauce as they cook. Chicken is done when it reaches 165 degrees internally.
- Slice the Hawaiian buns horizontally for sandwiches. Spread mayo on the bottom buns, add the chicken then spread on a little extra barbecue sauce.
- Top the chicken with cheese, then add bacon, red onions, shredded lettuce and drizzle over the ranch dressing on top of the lettuce. **If you are prepping these to eat later, add the ranch dressing just before slicing and serving.
- Place the top buns on, slice them into sliders and serve!