Maple Chicken Bacon Sliders (Printable Version)

Sweet maple-glazed chicken and crispy bacon stacked on toasted buns with melted cheese for crowd-pleasing sliders.

# What You’ll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts
02 - 8 slices 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 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 for even cooking.
03 - In a mixing bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, salt, and pepper until well combined.
04 - Toss the chicken pieces in the maple glaze, coating evenly. Allow to rest for 10 to 15 minutes.
05 - Arrange bacon slices on the prepared baking sheet and bake for 12 to 15 minutes until crisp. Transfer to paper towels to drain excess fat.
06 - Heat a grill pan or skillet over medium-high heat. Sear 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 until golden brown.
08 - Layer arugula, a piece of glazed chicken, a strip of crisp bacon, a slice of cheese, and thinly sliced red onion on each bun bottom. Cap with the bun top.
09 - Secure each slider with a cocktail pick and serve warm.

# Quick Tips:

01 -
  • The maple Dijon glaze caramelizes on the chicken in a way that makes people close their eyes when they take the first bite.
  • Everything comes together in under an hour, which means you can pull these off for a weeknight dinner or a weekend gathering without breaking a sweat.
  • Crispy bacon and melted cheese stacked on a toasted bun is basically unbeatable comfort food.
02 -
  • Do not skip the resting time for the marinade because those ten minutes are when the chicken really absorbs the maple flavor.
  • Keep an eye on the bacon in the oven because it goes from perfectly crisp to burnt very quickly in those last couple of minutes.
03 -
  • Press down gently on the chicken with your spatula when it hits the pan for more even caramelization and a better sear.
  • If you are using gouda, place it on the chicken while it is still hot so it melts on its own without needing a broiler.

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