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Chicken Bacon Chipotle Ranch Sliders

James Brown
Smoky grilled chicken thighs tossed in chipotle BBQ sauce, layered with crispy bacon, melted mozzarella and Colby Jack, and finished with creamy homemade chipotle ranch on toasted Hawaiian rolls.
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Servings 8 sliders
Calories 461 kcal
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Equipment

  • Charcoal or Gas Grill
  • Instant-Read Thermometer
  • Foil Pan or Baking Sheet
  • Mixing Bowls
  • Sharp Knife and Cutting Board

Ingredients
  

Chicken

  • 1.5 lbs boneless skinless chicken thighs up to 2 lbs
  • 1 tbsp olive oil
  • 1 tbsp BBQ rub your go-to blend

Chipotle BBQ Sauce

  • 0.5 cup BBQ sauce
  • 2 chipotle peppers in adobo finely chopped, seeds removed; use 3 for more heat
  • 1 tbsp adobo sauce from the can
  • 1 tbsp honey optional, for balance

Chipotle Ranch

  • 0.5 cup ranch dressing homemade or high-quality store-bought
  • 1 chipotle pepper in adobo finely chopped; use 2 for more heat
  • 1 tsp adobo sauce
  • 1 tbsp fresh chopped chives
  • 1 squeeze of lime juice

Sliders and Toppings

  • 1 pack Hawaiian rolls or slider buns 12-count
  • 6 slices mozzarella cheese
  • 1 cup shredded Colby Jack cheese
  • 6 strips bacon cooked crispy and diced
  • 2 tbsp chopped chives for topping
  • 2 tbsp melted butter for brushing tops

Instructions
 

  • Pat chicken thighs dry and coat with olive oil and BBQ rub on both sides.
  • Grill at 375-400°F direct heat for 5-6 minutes per side until internal temp reaches 170-175°F. Rest for 5 minutes.
  • Combine BBQ sauce, chopped chipotle peppers, adobo sauce, and honey to make the chipotle BBQ sauce.
  • Rough chop the rested chicken into bite-sized pieces and toss in the chipotle BBQ sauce until evenly coated.
  • Mix ranch dressing, chopped chipotle pepper, adobo sauce, chives, and lime juice for the chipotle ranch. Refrigerate until ready.
  • Slice Hawaiian rolls in half horizontally. Place bottom half in a foil pan. Optionally brush with butter and toast for 2-3 minutes.
  • Layer in order: mozzarella slices, chipotle BBQ chicken, shredded Colby Jack, diced bacon, drizzle of chipotle ranch, and chopped chives. Place top buns and brush with melted butter.
  • Cover with foil and bake at 350°F for 10 minutes. Remove foil and bake 3-5 more minutes until tops are golden and cheese is melted.
  • Rest 2-3 minutes, then cut into individual sliders. Serve with extra chipotle ranch on the side.

Notes

Grill Master Tip: Layer cheese both under and over the chicken for maximum melt and structural support. The mozzarella on the bottom acts as a moisture barrier, while the Colby Jack on top creates the cheese pull.
Make Ahead: Cook the bacon and make the chipotle ranch up to 2 days ahead. Grill and sauce the chicken up to 1 day ahead. Assemble and bake when ready to serve.
Smoked Version: For deeper flavor, smoke the chicken thighs at 275-300°F with apple or cherry wood for 45-60 minutes instead of grilling direct.

Nutrition

Calories: 461kcalCarbohydrates: 15gProtein: 28gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 136mgSodium: 1254mgPotassium: 357mgFiber: 1gSugar: 10gVitamin A: 573IUVitamin C: 2mgCalcium: 263mgIron: 2mg
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