Ingredients:

10 strips bacon

1 lb. Chicken thighs (boneless, skinless)

1 tbsp Chick Fest from GirlCarnivore All purpose chicken spice blend

12-pack of Kings Hawaiian sliders

8 slices provolone

1/2 cup ranch dressing

1/4 C butter, melted

2 tsp parsley flakes

preparation: 

1. Start by frying the bacon in a preheated skillet set over a 2-zone fire using Cowboy Hardwood Briquets.
2. Season the chicken thighs all over with the all-purpose chicken spice blend. 
3. Add the chicken to the grill grate and cook them until they reach 175 degrees F. Rotate the chicken to the hotter zone if needed and flip to cook evenly. 
4. Remove the bacon from the skillet and arrange on a towel-lined plate to dry. 
5. Remove the chicken from the grill once cooked through. 
6. Cut the sliders right down the center, as a whole sheet of rolls or as individuals. 
7. Chop the chicken thighs and lay them over the bottom half of the rolls. 
8. Layer the cheese on top. 
9. Lay the bacon over the cheese. 
10. Drizzle the ranch over the top of the cheese. 
11. Place the slider tops back on and brush with melted butter. 
12. Place the pan back on the grill, on the cool zone of the grill. Cook for an additional 10 to 15 minutes to melt the cheese. 
13. Carefully remove the sliders from the grill and brush the tops with butter and sprinkle with parsley. 
14. Slice and serve.