Buffalo Chicken Sliders Recipe On The BBQ - Easy Chicken Sliders Recipe

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

1. 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

2. Season the Chicken

   Pat the chicken breasts dry, then coat all sides generously with Pulsa Barbecue Chicken Rub.

   Time: PT5M

3. 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

4. Rest the Meat

   Remove the chicken and bacon from the grill and let them rest for 5 minutes before chopping.

   Time: PT5M

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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