Ladd's Chicken Bacon Sliders
Grilled chicken soaked in a honey-mustard marinade, tucked into everything-seasoned Hawaiian rolls with bacon, cheddar, ranch, and plenty of toppings.
Ingredients
- 1/4 cup honey
- 1/4 cup Dijon mustard
- Juice of 1 lemon
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- Pinch freshly ground black pepper
- Pinch crushed red pepper flakes
- 4 chicken cutlets, each cut in three uniform pieces
- One 12-ounce (12-count) package King's Hawaiian sweet rolls
- 1/4 cup (4 tablespoons) salted butter, melted
- 2 tablespoons everything bagel seasoning
- 6 slices bacon, cooked crisp and halved
- 6 slices sharp Cheddar, halved
- 3/4 cup ranch dressing
- 12 small Bibb lettuce leaves
- 12 thin slices Roma tomato
- 3/4 cup canned fried onions
- 1/2 cup jarred pickled jalapeños, drained
Steps
- Make the marinade: whisk honey, Dijon mustard, lemon juice, paprika, salt, pepper, and crushed red pepper flakes in a large bowl.
- Toss the chicken cutlets in the marinade until coated. Grill right away, or cover and chill up to overnight.
- Heat the oven to 350°F. Warm a grill or grill pan over medium-high heat.
- Arrange the rolls on a sheet pan. Brush the tops with melted butter and dust with everything bagel seasoning. Bake 5 to 6 minutes until warmed and lightly toasted; set aside.
- Grill the chicken 3 to 4 minutes on the first side. Turn, crown each piece with halved bacon and halved Cheddar, and cook until the cheese melts and the chicken is done, 3 to 4 minutes more.
- Pull the rolls apart and split each horizontally. Set the bottoms on a platter and top each with a tablespoon of ranch, a lettuce leaf, and a piece of chicken.
- Finish with tomato, fried onions, and pickled jalapeños. Cap with the roll tops and pin each slider with a decorative toothpick. Serve.