Maple Chicken Bacon Sliders (Print)
Juicy chicken and crispy bacon sliders glazed with sweet maple syrup, ideal for gatherings and weeknight meals.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts
02 - 6 slices thick-cut bacon
→ Marinade & Glaze
03 - ¼ cup pure maple syrup
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon soy sauce
06 - 1 tablespoon olive oil
07 - ½ teaspoon smoked paprika
08 - ¼ teaspoon ground black pepper
09 - ½ teaspoon kosher salt
→ Buns & Toppings
10 - 6 slider buns
11 - 3 tablespoons mayonnaise
12 - 1 cup baby arugula or mixed greens
13 - 6 slices sharp cheddar cheese (optional)
14 - 1 small red onion, thinly sliced
15 - Butter for toasting buns
# How To Make It:
01 - Preheat the oven to 400°F (200°C).
02 - Slice each chicken breast horizontally to yield 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 well combined.
04 - Submerge the chicken fillets in the marinade and let them rest for 10 minutes at room temperature.
05 - Set a skillet over medium heat and cook the bacon slices until crisp on both sides. Transfer to a plate lined with paper towels to drain.
06 - Remove the chicken from the marinade, reserving the liquid. Grill or pan-sear each fillet for 3 to 4 minutes per side until fully cooked through. Set aside.
07 - Pour the reserved marinade into the same skillet. Simmer for 2 to 3 minutes until it thickens slightly, then brush the reduced glaze generously over each cooked chicken fillet.
08 - If desired, lay a slice of cheddar 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, a strip of bacon, sliced red onion, and the top bun. Serve immediately.
# Expert Advice:
01 -
- The maple Dijon glaze hits that sweet savory balance that makes people close their eyes on the first bite.
- Everything cooks in one skillet, which means cleanup is almost nonexistent after a party.
02 -
- Reserve the marinade before cooking the chicken because you need it for the glaze, and once raw chicken touches it you cannot reuse it without cooking.
- Cooking the bacon first in the same skillet leaves rendered fat behind, which actually improves the sear on the chicken.
03 -
- Let the chicken rest for two minutes after searing so the juices redistribute and do not run out onto your bun.
- Use a silicone brush to apply the reduced glaze because it coats more evenly than a spoon and wastes less of that liquid gold.