Maple Chicken Bacon Sliders (Printable)
Sweet and savory maple-glazed chicken sliders with crispy bacon on toasted buns—perfect for parties.
# What You'll 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 oven to 400°F (200°C).
02 - Slice each chicken breast horizontally to create 6 even, small 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 rest for at least 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 chicken from the marinade, reserving the remaining liquid. Grill or pan-sear the fillets for 3-4 minutes per side until fully cooked through. Set aside on a plate.
07 - Pour the reserved marinade into the same skillet. 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 one slice on each glazed chicken fillet. 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, 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.
- Bacon and maple are a combination that makes people close their eyes when they take the first bite.
02 -
- Do not skip reserving the marinade before searing the chicken because that reduced glaze is the entire soul of this recipe.
- Let the glaze simmer until it coats the back of a spoon, because thin glaze will run right off the buns and make a mess.
03 -
- Cook the bacon slightly crispier than you think you want because the maple glaze softens it just enough when assembled.
- Use a silicone brush for the glaze because it gives you more control and wastes less than pouring.