Maple Chicken Bacon Sliders (Print Page)

Sweet and savory sliders with juicy chicken, crispy bacon, and rich maple glaze, perfect for parties.

# What You 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

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - Slice each chicken breast horizontally to create 6 small, even 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 - Add the chicken fillets to the marinade, turning to coat evenly. Let rest for 10 minutes at room temperature.
05 - In a large skillet over medium heat, cook the bacon slices until golden and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain.
06 - Remove chicken from the marinade, reserving the remaining liquid. In the same skillet or on a grill pan, sear each fillet for 3-4 minutes per side until fully cooked through. Set aside on a plate.
07 - Pour the reserved marinade into the skillet and simmer over medium heat for 2-3 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 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, glazed chicken, crispy bacon, sliced red onion, and the top bun. Serve immediately.

# Expert Tips:

01 -
  • The maple Dijon glaze tastes like something from a fancy bistro but comes together with pantry staples in under five minutes.
  • Crispy bacon and juicy chicken make every bite a textural surprise that keeps people reaching for seconds.
  • They come together in about half an hour, which means you can actually enjoy your own party instead of being stuck at the stove.
02 -
  • Do not skip reserving the marinade before searing the chicken because that reduced glaze is where most of the flavor lives.
  • Cooking the bacon first in the same skillet means the chicken picks up all those rendered bacon fats and tastes exponentially better.
03 -
  • Start the bacon in a cold pan and bring the heat up slowly for the most evenly crisp strips with minimal curling.
  • Pat the chicken fillets dry with a paper towel before dropping them into the marinade so the glaze actually adheres instead of sliding off.

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