Maple Chicken Bacon Sliders (Printable)
Sweet maple-glazed chicken and crispy bacon stacked on toasted mini buns with melted cheese.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts
02 - 8 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 - Salt and freshly ground black pepper, to taste
→ Buns & Assembly
08 - 8 slider buns or mini brioche buns, split
09 - 8 slices sharp cheddar or smoked gouda cheese
10 - 1 cup baby arugula or mixed greens
11 - 1 small red onion, thinly sliced (optional)
12 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly grease the surface.
02 - Slice each chicken breast in half horizontally, then cut into 8 equal-sized portions that will fit neatly on the slider buns.
03 - In a mixing bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, salt, and pepper until well combined.
04 - Add the chicken pieces to the glaze mixture and toss to coat evenly. Allow to rest at room temperature for 10 to 15 minutes.
05 - Arrange the bacon slices in a single layer on the prepared baking sheet. Bake for 12 to 15 minutes until golden and crisp. Transfer to paper towels to drain.
06 - Heat a grill pan or cast-iron skillet over medium-high heat. Cook the marinated chicken pieces for 3 to 4 minutes per side until caramelized and cooked through to an internal temperature of 165°F.
07 - Brush the cut sides of each slider bun with melted butter. Toast on a skillet or grill pan over medium heat until golden brown, about 1 minute.
08 - Layer arugula on the bottom bun, followed by a chicken piece, a slice of bacon, a cheese slice, and red onion rings if desired. Cap with the top bun.
09 - Secure each slider with a cocktail pick and serve immediately while warm.
# Expert Advice:
01 -
- The maple and Dijon glaze caramelizes on the chicken in a way that tastes like you spent hours when it really took minutes.
- Bacon and cheese on a mini bun is the kind of combination that makes people stop talking mid sentence.
02 -
- Do not rush the bacon because undercooked strips will bend and slide right off the slider when you bite into it.
- Letting the chicken rest for two minutes after searing keeps the juices inside instead of running all over your bun.
03 -
- Pat the chicken dry before adding it to the marinade because excess moisture prevents proper caramelization in the pan.
- Use a heavier skillet than you think you need because a thin pan will not hold enough heat to get those dark golden edges.