Maple Chicken Bacon Sliders (Printable View)

Sweet and savory chicken and bacon sliders with a rich maple glaze, perfect for gatherings.

# Ingredient List:

→ 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 Prepare:

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, coating all sides evenly. Let 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 to 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 to 4 minutes per side until fully cooked through. Set aside on a plate.
07 - Pour the reserved marinade into the skillet and simmer for 2 to 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 about 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, the glazed chicken fillet, crispy bacon, sliced red onion, and the top bun. Serve immediately.

# Expert Suggestions:

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 them off on a weeknight without breaking a sweat.
  • Bacon makes everything better, but bacon combined with maple glazed chicken on a toasted bun is genuinely unfair.
02 -
  • Do not skip reserving the marinade before searing the chicken because that reduced glaze is the entire personality of this dish.
  • If the glaze starts to burn or smoke too much in the pan, lower the heat immediately and add a splash of water to calm it down.
  • The chicken fillets cook fast because they are thin, so check them at three minutes rather than overcooking and drying them out.
03 -
  • Use a silicone brush for the glaze because a regular basting brush will absorb too much of it and you want every drop on that chicken.
  • Let the buns cool for thirty seconds after toasting before assembling so the butter firms up and creates a stronger barrier against the glaze.

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