Maple Chicken Bacon Sliders (Printable)
Sweet and savory sliders with maple-glazed chicken, crispy bacon, and toasted buns—perfect for gatherings.
# 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 evenly portioned fillets.
03 - In a mixing bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, smoked paprika, black pepper, and salt until fully combined.
04 - Submerge the chicken fillets in the marinade and let them rest for 10 minutes at room temperature.
05 - In a skillet over medium heat, cook the bacon slices until golden and crispy. Transfer to a plate lined with paper towels to drain.
06 - Remove chicken from the marinade, reserving the liquid. Grill or pan-sear each fillet for 3 to 4 minutes per side until cooked through. Set aside on a clean plate.
07 - Pour the reserved marinade into the same 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 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.
10 - Spread a thin layer of mayonnaise on each bottom bun. Layer with arugula, a glazed chicken fillet, bacon, sliced red onion, and the top bun. Serve immediately.
# Expert Tips:
01 -
- The maple Dijon glaze caramelizes into something that tastes like you spent hours, not minutes.
- They vanish from the plate faster than anything else you serve, so maybe double the batch.
02 -
- Do not skip reserving the marinade before cooking the chicken because that liquid becomes your entire glaze.
- Letting the glaze simmer until it coats the back of a spoon is the moment everything comes together.
03 -
- Starting bacon in a cold pan renders the fat slowly and gives you crispier, more evenly cooked strips every time.
- The longer you let the chicken sit in the marinade, up to about thirty minutes, the more flavor penetrates every bite.