Maple Chicken Bacon Sliders (Printable)
Sweet maple-glazed chicken and crispy bacon stacked on toasted brioche with melted cheese.
# What you'll need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1 lb total)
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 cheddar or gouda cheese
10 - 1 cup baby arugula or mixed lettuce
11 - 1 small red onion, thinly sliced (optional)
12 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 400°F. Line a 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 so each slider gets one piece.
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 marinade and toss to coat evenly. Let rest for 10 to 15 minutes at room temperature.
05 - Arrange the bacon slices on the prepared baking sheet and bake for 12 to 15 minutes until crisp. Transfer to paper towels to drain.
06 - Heat a grill pan or large skillet over medium-high heat. Cook the marinated chicken pieces for 3 to 4 minutes per side until fully cooked through and nicely caramelized.
07 - Brush the cut sides of each slider bun with melted butter. Toast on a skillet or grill pan until golden brown.
08 - Layer arugula, a piece of chicken, a slice of bacon, a cheese slice, and red onion if desired on the bottom half of each bun. Cap with the top bun.
09 - Secure each slider with a cocktail pick and serve warm.
# Expert Suggestions:
01 -
- The maple Dijon glaze caramelizes on the chicken in a way that makes you want to eat it straight from the pan before assembly even begins.
- These sliders vanish from any platter within minutes which is both a compliment and a warning to always make extra.
02 -
- Do not rush the bacon because undercooked bacon tucked inside a slider is a texture disappointment nobody recovers from easily.
- I once forgot to toast the buns and the whole thing fell apart in my hands which taught me that thirty seconds of butter and heat changes everything.
03 -
- Pat the chicken dry before marinating so the glaze clings to the meat instead of sliding off into the bowl.
- A dash of hot sauce added to the marinade creates a sweet heat combination that people will ask you about every time you serve these.