Easy Chicken Bacon Ranch Sliders
Tender chicken thighs layered with crispy bacon, melty mozzarella, and a creamy homemade ranch sauce on soft Hawaiian rolls. A protein-rich, flavorful snack or meal that’s quick, easy, and perfect for entertaining or casual family dinners.
Equipment
- 1 large mixing bowl
- 1 Small Mixing Bowl
- 1 grill (medium-high heat)
- 1 cold cast iron skillet
- 1 foil baking pan or oven-safe skillet
- 1 Basting brush
- 1 sharp knife
- Measuring spoons (various sizes)
Ingredients
Chicken:
- 8 –10 chicken thighs
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp garlic powder
- Buffalo sauce as needed
- Canola oil as needed
Homemade Ranch:
- 2.5 tbsp sour cream
- 2 tbsp mayonnaise
- 1.5 tbsp chopped parsley
- 1 tbsp chopped dill
- 1.5 tsp garlic powder
- 1 tsp black pepper
- Buttermilk to desired consistency
- Salt to taste
Sliders:
- 1 pack King’s Hawaiian rolls
- 8 –10 cooked bacon slices
- 8 –12 slices mozzarella cheese
- ½ cup melted butter
- Ranch seasoning to taste
Instructions
- Prepare the Homemade Ranch: Ranch Mixing: In a small bowl, combine the sour cream, mayonnaise, chopped parsley, chopped dill, garlic powder, and black pepper. Whisk thoroughly until smooth. Gradually add buttermilk to reach your desired consistency—thicker for dipping or thinner for drizzling. Taste and adjust with salt as needed. Set the ranch aside while you prepare the chicken; this allows the flavors to meld perfectly.
- Season the Chicken Thighs: Chicken Prep: Pat the chicken thighs dry with paper towels to ensure they sear beautifully. Lightly coat each piece with a thin layer of canola oil, which will help the seasoning stick and prevent sticking on the grill. Sprinkle generously with kosher salt, black pepper, and garlic powder on both sides. For a more intense flavor, you can also use your favorite chicken rub. Once seasoned, place the chicken in the refrigerator while you prepare your grill and bacon.
- Cook the Bacon to Crispy Perfection: Bacon Cooking: Preheat a cold cast iron skillet on medium-high heat. Lay out the bacon slices evenly and cook until crispy, flipping occasionally for even browning. Remove the bacon carefully and place on a paper towel-lined plate to drain excess fat. Once cooled, chop into bite-sized pieces. Crispy bacon adds texture and savory depth to the sliders, so don’t rush this step.
- Grill the Chicken Thighs: Chicken Grilling: Preheat your grill to medium-high heat (approximately 375°F) and set up two-zone cooking for indirect heat. Place the chicken on the grill over direct heat for an initial sear, about 3–4 minutes per side, then move to indirect heat to cook through. Cook the thighs until the internal temperature reaches 170°F. After flipping once during grilling, generously baste the chicken with buffalo sauce and continue basting as it cooks to ensure a flavorful, spicy glaze.
- Rest and Slice the Chicken: Chicken Resting: Remove the chicken from the grill and transfer to a clean cutting board. Allow it to rest for at least 5 minutes—this helps the juices redistribute, keeping the meat moist. After resting, slice the chicken into thin strips, making it easier to layer inside the sliders.
- Prepare the Slider Rolls: Roll Prep: Take your King’s Hawaiian rolls and slice them horizontally, keeping the rolls together like a single sheet for easier assembly. This creates a top and bottom layer for each slider. Using a foil baking pan or oven-safe skillet, place the bottom halves of the rolls in the pan, ready to build the layers of cheese, chicken, and bacon.
- Layer the Sliders: Slider Assembly: Start with a layer of mozzarella cheese directly on the bottom rolls. Next, add a generous layer of the sliced chicken. Sprinkle the chopped bacon evenly over the chicken. Drizzle your homemade ranch sauce on top, then finish with another layer of cheese before placing the top roll layer over everything. This layering ensures every bite has a perfect balance of creamy, cheesy, and savory flavors.
- Add Butter and Seasoning: Butter Brushing: Melt the butter in a small bowl. Using a basting brush, lightly coat the tops of the slider rolls with the melted butter. Sprinkle ranch seasoning over the top for extra flavor and a slight golden crust once baked. This simple step elevates the sliders to a professional-quality finish.
- Bake or Grill the Sliders: Slider Cooking: Preheat your grill or oven to medium-high heat (350–375°F). Place the prepared slider pan on the indirect heat side of the grill or inside the oven. Bake or grill for approximately 10–12 minutes until the tops are golden brown and the cheese inside is fully melted. Keep an eye on them to prevent overcooking—perfect sliders are warm, gooey, and slightly crisp on top.
- Serve and Enjoy: Final Touch: Remove the sliders from the heat and let them cool for 2–3 minutes before slicing. Serve warm with additional homemade ranch sauce on the side for dipping. These sliders are perfect for a hearty lunch, appetizer at gatherings, or a casual dinner. Each bite delivers a delicious combination of juicy chicken, crispy bacon, melty cheese, and soft, buttery rolls.
Notes
- Use boneless, skinless chicken thighs for juicy, tender meat that stays flavorful when grilled.
- King’s Hawaiian rolls are ideal for their soft texture and slight sweetness, which balances the savory chicken and bacon.
- Make the homemade ranch ahead of time to allow the flavors to blend; it also helps speed up assembly.
- Cooking bacon in a cast iron skillet ensures even crispiness and renders the fat perfectly for flavor.
- Two-zone grilling is recommended for chicken—searing over direct heat and finishing over indirect heat prevents burning while locking in juices.
- Basting the chicken with buffalo sauce during grilling enhances flavor and adds a mild kick without overpowering the sliders.
- Slice the chicken thinly for even layering and easier bites; thicker pieces may overpower the roll and cheese balance.