Buffalo Chicken Sliders
makes 24 sliders
- 8 boneless skinless chicken breasts (about 5 1/2 pounds)
- 2 cups baffalo sauce, divided
- 1 (1 ounce) envelope ranch dressing mix
- 1 teaspoon celery seeds
- 2 (12-count) packages slider buns Blue Cheese Dip (recipe follows)
Cut each chicken breast into 3 pieces. Place chicken pieces between 2 sheets of heavy-duty plastic wrap, and flatten to 3/4 inch thickness using a rolling pin or meat mallet.
In a small bowl, whisk together 1 cup buffalo sauce, dressing mix, and celery seeds. Place chicken into a large heavy duty resealable bag. Add buffalo sauce mixture; seal and turn to coat. Chill for 2-4 hours.
Spray grill with nonstick cooking spray and preheat to medium-high heat (350 to 400 degrees) Remove chicken from marinade, discarding marinade.
Grill chicken for 4 to 5 mins per side or until a meat thermometer inserted into thickest portion registers 165 degrees. Toss chicken with remaining 1 cup buffalo sauce.
Place 1 piece of chicken on bottom half of each bun. Spread about 2 tablespoons of blue cheese dip on the cut sides of the top half of buns and place, sauce side down, on chicken. Serve immediately.
(we used moores buffalo wing sauce)