Maple Chicken Bacon Sliders (Printable)
Sweet maple-glazed chicken and crispy bacon stacked on toasted brioche with melted cheese.
# What You 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 and toasted
09 - 8 slices sharp cheddar or gouda cheese
10 - 1 cup baby arugula or mixed greens
11 - 1 small red onion, thinly sliced (optional)
12 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat the 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 4 equal portions to yield 8 slider-sized pieces total.
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 marinate for 10 to 15 minutes at room temperature.
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 excess fat.
06 - Heat a grill pan or large skillet over medium-high heat. Remove chicken from the marinade and cook for 3 to 4 minutes per side until deeply caramelized and cooked through to an internal temperature of 165°F.
07 - Brush the cut sides of each slider bun with melted butter. Toast face-down on a skillet or grill pan over medium heat until lightly golden, about 1 to 2 minutes.
08 - Layer each bottom bun with arugula, a piece of glazed chicken, a strip of crisp bacon, a slice of cheese, and a few rings of red onion if desired. Cap with the top bun.
09 - Secure each slider with a cocktail pick and serve immediately while warm.
# Expert Tips:
01 -
- The maple Dijon glaze caramelizes on the chicken and creates this sticky sweet crust that pairs perfectly with salty bacon.
- These sliders come together in under an hour which makes them ideal for game day spreads or a casual Friday dinner.
02 -
- Do not skip the resting time for the marinade because those ten minutes are what give the chicken its sticky caramelized exterior.
- Toasting the buns might seem optional but untoasted buns turn soggy fast under the juicy chicken and glaze.
03 -
- Cook the bacon slightly less than you think it needs because residual heat will continue crisping it as it sits.
- If you want that picture perfect cheese melt lay the cheese on the chicken while it is still in the pan and cover it with a lid for thirty seconds.