Grilled Chicken and Tender Belly Bacon Sliders

Smoky grilled chicken thighs. Crispy, flavor-loaded Tender Belly bacon. Punchy Dijon vinaigrette. All piled high on pillowy-soft Hawaiian rolls and topped with melty Gruyere.

Whether you’re hosting a summer BBQ, tailgating, or just cooking outside because you can–these Grilled Chicken and TB Bacon Slider one’s a certified crowd-pleaser. Let's fire it up! 

Ingredients

• 2 lbs Chicken Thighs
• Make a rub for the chicken of salt, cayenne, pepper and sweet paprika
• ½ pack Tender Belly Bacon diced and cooked so fat is rendered out
• Dressing from Potato salad listed above (make the dressing in equal amounts)
• King’s Hawaiian rolls
• ¼ lb shredded Gruyere Cheese
  

For the dressing:

• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons dijon mustard
• 1 teaspoon granulated sugar, or to taste
• ¼ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste

Instructions

1. Mix the rub together and slather chicken thighs before grilling
2. Once Grill is hot (we used our Big Green Egg to grill but you can grill on what you got) grill thighs til internal temp equals 165 or above
3. Make the Dressing: To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
4. Once chicken is grilled, chop well and toss with Dressing.
5. While still warm, top your rolls with a nice helping of warm chicken and add shredded Gruyere.
6. No need to warm or melt cheese any further, but this is of course up to you Chef.
   

Looking for a full summer cookout lineup? Serve these grilled chicken sliders with our  Bacon-Wrapped Onion Rings, TB Bacon Potato Salad, and Elote with Baconnaise for a backyard BBQ meal everyone will love. Enjoy!