Maple Chicken Bacon Sliders (Print Version)
Sweet and savory chicken and bacon sliders with a rich maple glaze, perfect for parties.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts
02 - 6 slices thick-cut bacon
→ Marinade & Glaze
03 - 1/4 cup pure maple syrup
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon soy sauce
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon salt
→ Buns & Toppings
10 - 6 slider buns
11 - 3 tablespoons mayonnaise
12 - 1 cup baby arugula or mixed greens
13 - 6 slices cheddar cheese (optional)
14 - 1 small red onion, thinly sliced
15 - Butter for toasting buns
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Slice each chicken breast horizontally to create 6 small fillets total.
03 - In a mixing bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, smoked paprika, black pepper, and salt until well combined.
04 - Add the chicken fillets to the marinade, turning to coat evenly. Let sit for 10 minutes at room temperature.
05 - In a large skillet over medium heat, cook the bacon slices until crispy, about 4–5 minutes per side. Drain on paper towels and set aside.
06 - Remove the chicken from the marinade, reserving the remaining liquid. In the same skillet or on a grill pan, sear the fillets for 3–4 minutes per side until cooked through. Set aside.
07 - Pour the reserved marinade into the skillet and simmer for 2–3 minutes until slightly thickened. Brush the reduced glaze generously over each cooked chicken fillet.
08 - If using cheddar, place a slice on each glazed chicken fillet and broil for 1 minute until melted and bubbly.
09 - Lightly brush the cut sides of each slider bun with butter. Toast in a skillet over medium heat until golden brown.
10 - Spread a thin layer of mayonnaise on each bottom bun. Layer with arugula, glazed chicken, crispy bacon, sliced red onion, and the top bun. Serve immediately.
# Expert Tips:
01 -
- The maple Dijon glaze tastes like something from a restaurant but comes together with pantry staples you probably already have.
- These sliders disappear at every gathering I bring them to, and nobody believes they only take thirty five minutes from start to finish.
02 -
- Do not skip toasting the buns because the maple glaze will soak through raw bread and turn your slider into a soggy mess within minutes.
- The reserved marinade must be simmered in the pan for safety since it touched raw chicken, and this step also concentrates the flavor into something truly special.
03 -
- Start the bacon in a cold skillet instead of a hot one because the fat renders slowly and you get perfectly flat, crispy strips every single time.
- Let the chicken rest for two minutes after searing before you add the glaze, and the juices will stay inside where they belong instead of pooling on the plate.