Buffalo Chicken Sliders Recipe On The Bbq
Buffalo Chicken Sliders Recipe On The BBQ - Easy Chicken Sliders Recipe is a medium American recipe that serves 6. 350 calories per serving. Recipe by Postal Barbecue on YouTube.
Prep: 25 min | Cook: 1 hr 30 min | Total: 2 hrs 10 min
Cost: $32.21 total, $5.37 per serving
Ingredients
- 3 pieces Chicken Breast (boneless, skinless; about 1.5 lb total)
- 4 strips Bacon (thick‑cut preferred)
- 1 cup Frank's RedHot Buffalo Sauce (original Frank's RedHot sauce)
- 0.5 cup Ranch Dressing (store‑bought)
- 2 stalks Green Onions (chopped)
- 0.5 stick Unsalted Butter (cut into cubes for melting)
- 3 cloves Garlic (minced)
- 12 pieces Hawaiian King Rolls (soft sweet rolls; sliced in half)
- 6 slices Jalapeño Havarti Cheese (thin slices for each slider)
- 1 tablespoon Sesame Seeds (for garnish)
- 0.25 cup Cherry Wood Chips (for added smoke flavor)
- 2 tablespoons Pulsa Barbecue Chicken Rub (any BBQ rub can be used)
Instructions
Preheat the Grill
Place about 20 briquettes in the Slo‑Sear basket, fill the basket three‑quarters full, close the lid and let the grill come up to 275°F.
Time: PT15M
Temperature: 275°F
Season the Chicken
Pat the chicken breasts dry, then coat all sides generously with Pulsa Barbecue Chicken Rub.
Time: PT5M
Grill Chicken and Bacon
Place the seasoned chicken breasts opposite the coals and lay the bacon strips directly on the grill grates. Add cherry wood chips to the coals for smoke. Grill with the lid closed until the chicken reaches an internal temperature of 160°F (about 1 hour 15 minutes). Monitor bacon; if it needs extra crispness, move it directly over the coals briefly.
Time: PT1H15M
Temperature: 275°F
Rest the Meat
Remove the chicken and bacon from the grill and let them rest for 5 minutes before chopping.
Time: PT5M
Make Garlic Butter
In a cast‑iron skillet placed on the hot edge of the grill, melt ½ stick of butter, add the minced garlic, and simmer for 10‑15 seconds. Remove from heat and set aside.
Time: PT5M
Prep the Buns and Chop Meat
Slice the Hawaiian rolls in half horizontally. Cube the rested chicken into bite‑size pieces and crumble the bacon into small pieces.
Time: PT10M
Combine Sauces and Meat
In a large mixing bowl, whisk together 1 cup Buffalo sauce and ½ cup ranch dressing. Add the chicken cubes, bacon pieces, and the garlic butter, then toss until everything is evenly coated.
Time: PT5M
Assemble the Sliders
On each bottom bun, place a slice of jalapeño Havarti, spoon a generous amount of the buffalo‑chicken mixture, sprinkle chopped green onions, add another slice of cheese, then top with the bun crown. Drizzle a little of the remaining garlic butter over the top and sprinkle sesame seeds.
Time: PT10M
Final Grill to Melt Cheese
Carefully place the assembled sliders back onto the grill (use a large spatula or a tray). Close the lid and grill for an additional 15 minutes, or until the cheese is melted and the tops of the buns are lightly crisp.
Time: PT15M
Temperature: 275°F
Serve
Remove the sliders from the grill, let them sit a minute, then serve hot. Slice between each bun if you used larger rolls.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Contains meat, Gluten, High protein
Allergens: Wheat, Dairy, Soy
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs
- Instead of Bacon: Turkey Bacon
- Instead of Frank's RedHot Buffalo Sauce: Any hot sauce
- Instead of Ranch Dressing: Homemade ranch
- Instead of Green Onions: Chives
- Instead of Unsalted Butter: Margarine
- Instead of Garlic: Garlic powder
- Instead of Hawaiian King Rolls: Brioche buns
- Instead of Jalapeño Havarti Cheese: Pepper Jack
- Instead of Sesame Seeds: Poppy seeds
- Instead of Cherry Wood Chips: Hickory chips
- Instead of Pulsa Barbecue Chicken Rub: Generic BBQ rub
Equipment Needed
- Kettle Grill
- Slo‑Sear Basket
- Cast Iron Skillet
- Meat Thermometer
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Spatula or Large Turner
- Tongs
- Basting Brush (optional)
Critical Steps — Do Not Skip
- Preheat the grill to the correct temperature
- Grill chicken and bacon until proper internal temperature
- Final grill to melt cheese and crisp the buns
Chef Tips from the Video
- Cherry wood adds a subtle sweet smoke that pairs perfectly with buffalo sauce.
- Let the smoked chicken rest before chopping to retain juiciness.
- For extra heat, add a dash of hot sauce to the buffalo mixture.
- Toast the sesame seeds lightly in a dry pan before sprinkling for extra aroma.
Troubleshooting
Chicken does not reach 165°F after the stated cooking time.
Close the lid tighter and add a few more briquettes to raise the temperature slightly; continue grilling and check temperature every 5 minutes.
Bacon stays soggy and never gets crisp.
Move the bacon strips directly over the hot coals for the last 5 minutes, turning frequently.
Cheese does not melt during the final grill.
Increase the grill temperature to 300°F for the last 5 minutes or cover the sliders with a piece of foil to trap heat.
Buns become too hard or burnt.
Place the sliders on the cooler side of the grill or lower the heat to 250°F for the final 5 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months; reheat in oven or on grill.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Use a rotisserie chicken instead of smoking the breasts to cut prep time.
- Prepare the buffalo‑ranch sauce mixture a day ahead and refrigerate.
- Pre‑slice the rolls and store them in a sealed bag to keep them soft.
Frequently Asked Questions
What is the cultural significance and history of Bacon Chicken Buffalo Ranch Sliders in American game‑day cuisine?
These sliders combine classic American barbecue flavors—smoked chicken, crispy bacon, and Buffalo sauce—with the convenience of a handheld snack, making them a staple at football tailgates and sports parties across the United States.
What regional variations of buffalo‑style chicken sliders exist within United States cuisine?
In the Midwest, sliders often feature a cheddar cheese and a thicker crusty bun, while in the South you might find a biscuit base and a touch of honey‑mustard. Some West Coast versions swap jalapeño Havarti for pepper jack and add avocado slices.
How are traditional buffalo chicken sliders traditionally served in American sports bars?
They are typically served hot on a platter with extra ranch or blue‑cheese dressing on the side, accompanied by celery sticks and sometimes a side of pickles for contrast.
What occasions or celebrations are Bacon Chicken Buffalo Ranch Sliders traditionally associated with in American culture?
These sliders are a go‑to for football games, Super Bowl parties, tailgate gatherings, and casual barbecues because they are easy to eat while watching the action and pack bold flavors in a bite‑size format.
What makes Bacon Chicken Buffalo Ranch Sliders special or unique in American barbecue cuisine?
The combination of smoked chicken, smoky bacon, tangy Buffalo sauce, creamy ranch, and sweet Hawaiian rolls creates a layered flavor profile that balances heat, smokiness, and sweetness—something not commonly found in traditional BBQ sandwiches.
What are the most common mistakes to avoid when making Bacon Chicken Buffalo Ranch Sliders?
Common errors include under‑cooking the chicken, over‑cooking the bacon so it becomes rubbery, and not allowing the cheese to melt fully before serving. Using a low‑heat grill can also result in soggy buns.
Why does this recipe use a low‑and‑slow 275°F grill for the chicken instead of a high‑heat sear?
Cooking at 275°F allows the chicken to absorb smoky flavor from the wood chips while staying juicy; a high‑heat sear would dry the meat and prevent the deep smoke infusion that defines this slider.
Can I make Bacon Chicken Buffalo Ranch Sliders ahead of time and how should I store them?
Yes, you can grill the chicken and bacon, assemble the sliders, and refrigerate them for up to 3 days. Reheat on the grill or in a 350°F oven for 5‑7 minutes to melt the cheese and crisp the buns before serving.
What texture and appearance should I look for when the Bacon Chicken Buffalo Ranch Sliders are done?
The tops of the buns should be golden‑brown and slightly crisp, the cheese fully melted and glossy, and the interior should be juicy with visible chunks of chicken and bacon. The garlic butter should give a shiny finish.
What does the YouTube channel Postal Barbecue specialize in?
The YouTube channel Postal Barbecue focuses on practical backyard grilling techniques, kettle‑grill recipes, and honest equipment reviews, delivering step‑by‑step tutorials for home barbecuers.
How does the YouTube channel Postal Barbecue's approach to American barbecue differ from other grilling channels?
Postal Barbecue emphasizes low‑and‑slow smoking on a kettle grill, uses straightforward ingredient lists, and often incorporates game‑day themes, whereas many other channels focus on high‑heat searing or elaborate smokehouse setups.
Last updated: August 31, 2026
