Maple Chicken Bacon Sliders (Printer-friendly)
Sweet maple-glazed chicken and crispy bacon stacked on toasted buns for an irresistible party bite.
# 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
# How to Make It:
01 - Preheat your oven to 400°F (200°C).
02 - Slice each chicken breast horizontally to create 6 small, even fillets.
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 them rest for 10 minutes at room temperature.
05 - In a large skillet over medium heat, cook the bacon slices until golden and crispy, about 4-5 minutes per side. Transfer to paper towels to drain.
06 - Remove the chicken from the marinade, reserving the remaining liquid. In the same skillet or on a grill pan, sear each fillet for 3-4 minutes per side until fully cooked through. Set aside on a plate.
07 - Pour the reserved marinade into the pan and bring to a simmer over medium heat 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 in the oven for about 1 minute until the cheese is 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, about 1-2 minutes.
10 - Spread a thin layer of mayonnaise on the bottom half of each bun. Layer with arugula, a glazed chicken fillet, a strip of crispy bacon, a few slices of red onion, and the top bun. Serve immediately.
# Expert Tips:
01 -
- The maple mustard glaze caramelizes on the chicken in a way that tastes like you spent hours, not minutes.
- They are messy in the best possible way, the kind of food that makes paper plates feel like the right call.
- You probably have most of the ingredients already sitting in your pantry and fridge.
02 -
- Do not skip reserving the marinade before cooking the chicken because that liquid becomes your glaze and you will be sad if you dump it.
- The glaze thickens fast once it starts simmering so stay right there at the stove and pull it the moment it coats the back of a spoon.
03 -
- Pat the chicken fillets dry before adding them to the marinade so the glaze actually adheres instead of sliding off wet meat.
- Let the assembled sliders rest for two minutes before serving so the juices settle and the glaze sets slightly, making them slightly less messy to eat.