Maple Chicken Bacon Sliders (Printable version)

Juicy maple-glazed chicken and crispy bacon stacked on toasted slider buns with fresh greens for a sweet and savory bite.

# 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 tbsp Dijon mustard
05 - 1 tbsp soy sauce
06 - 1 tbsp olive oil
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp ground black pepper
09 - 1/2 tsp salt

→ Buns & Toppings

10 - 6 slider buns
11 - 3 tbsp 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 - Slice the chicken breasts horizontally to create 6 thin fillets.
02 - Whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, smoked paprika, pepper, and salt in a bowl.
03 - Add the chicken fillets to the bowl with the glaze. Let them sit for 10 minutes to absorb the flavors.
04 - In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.
05 - Remove chicken from the marinade, reserving the liquid. Grill or pan-sear the fillets for 3-4 minutes per side until cooked through.
06 - Pour the remaining marinade into the pan. Simmer for 2-3 minutes until slightly thickened.
07 - Brush the thickened sauce over the cooked chicken. Optionally, top with cheddar cheese slices and broil for 1 minute until melted.
08 - Butter the slider buns and toast the cut sides in a skillet until golden brown.
09 - Spread mayonnaise on the bottom buns. Layer with arugula, glazed chicken, bacon, onion, and the top bun.

# Expert Advice:

01 -
  • The homemade maple glaze comes together in seconds but tastes like you simmered it all day.
  • It strikes the perfect balance between savory bacon and sweet syrup, making it impossible to eat just one.
02 -
  • If the glaze starts to smoke while reducing, remove the pan from the heat immediately because the sugar burns fast.
  • Let the chicken rest for a few minutes after cooking so the juices do not soak the bun instantly.
03 -
  • Leftover glaze can be stored in the fridge for up to a week and used on grilled salmon.
  • A pastry brush makes applying the sticky glaze much easier and cleaner than using a spoon.

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