Ingredients
- 1 family pack boneless chicken thighs
- 1 quart buttermilk
- 12 oz hot sauce
- Ranch dry seasoning mix
- Pepper Jack sliced cheese
- 1½ lbs Wright bacon
- Slider buns
- Bama BBQ Supply CPR Sweet Que Rub
Chicken
- Combine the buttermilk and hot sauce.
- Layer the chicken thighs in the marinade and refrigerate for 12–24 hours.
- Prepare the ranch dressing according to the package directions and refrigerate overnight.
- Remove the chicken from the marinade, lightly rinse, and pat dry with paper towels.
- Season heavily with CPR Sweet Que Rub.
- Cook on the grill or smoker until the internal temperature reaches 180–190°F.
- Remove and rest for 10–15 minutes.
- Chop the chicken well and set aside.
Bacon
- Chop the bacon.
- Cook until browned and crispy.
- Drain the excess grease and set the bacon aside.
Build the Sliders
- Place a layer of Pepper Jack cheese on the bottom buns.
- Add a thick layer of chopped chicken.
- Top with bacon.
- Cover with ranch dressing.
- Add another layer of Pepper Jack cheese.
- Place the top buns on the sliders.
- Bake at 400°F for 10–15 minutes, until the cheese is melted and the sliders are heated through.
- Serve immediately.
Optional: Add sliced pickles for an extra kick.
BBQ Pro Tip
For the best texture, let the smoked meats rest before chopping or pulling. The rest gives the juices time to
redistribute and helps keep the meat tender and flavorful.
