Maple Chicken Bacon Sliders (Printable)
Sweet maple-glazed chicken and crispy bacon stacked on toasted slider buns with arugula and cheddar.
# 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
# Directions:
01 - Preheat 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 rest 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. Transfer to paper towels to drain.
06 - Remove chicken from the marinade, reserving the liquid. In the same skillet or on a grill pan, sear each fillet for 3-4 minutes per side until golden and 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 caramelizes on the chicken and creates this sticky, golden crust that tastes like something from a restaurant.
- They come together in about half an hour, which means you can pull these off even on nights when you are barely trying.
- People always ask for the recipe because the flavor combination sounds fancy but the cooking is genuinely simple.
02 -
- Do not skip reserving the marinade before cooking the chicken because that leftover liquid becomes your glaze when you reduce it.
- If the glaze looks too thin after two minutes, give it another minute because it thickens fast right at the end and burns quickly if you walk away.
03 -
- Cook the bacon first and use the same skillet for the chicken so every bit of rendered fat adds flavor to the next layer.
- Let the chicken rest for two minutes after searing before you add cheese or stack the sliders, because carryover cooking finishes the job and the juices redistribute instead of running out.