Maple Chicken Bacon Sliders (Print version)

Sweet maple-glazed chicken and crispy bacon stacked on toasted buns—perfect party food in 35 minutes.

# What goes in:

→ 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

# Cooking steps:

01 - Preheat oven to 400°F (200°C).
02 - Slice each chicken breast horizontally to create 6 small, evenly sized 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 at least 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 paper towels to drain.
06 - Remove the chicken from the marinade, reserving the excess. Grill or pan-sear the fillets for 3–4 minutes per side until cooked through and lightly charred. Set aside on a plate.
07 - Pour the reserved marinade into the same skillet. Simmer over medium heat for 2–3 minutes until it thickens into a glossy glaze. Brush 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 the cheese is melted and bubbling.
09 - Lightly brush the cut sides of each slider bun with butter. Toast in a skillet over medium heat until golden brown, about 1–2 minutes.
10 - Spread a thin layer of mayonnaise on each bottom bun. Layer with arugula, a glazed chicken fillet, crispy bacon, sliced red onion, and the top bun. Serve immediately.

# Tips from flavorandfeast:

01 -
  • The maple glaze caramelizes on the chicken in a way that makes people close their eyes when they bite into it.
  • Six ingredients do most of the heavy lifting, so you look like a genius without breaking a sweat.
  • These disappear faster than anything else on a party table, and nobody believes how simple they are.
02 -
  • The leftover marinade must be simmered before brushing it on the chicken since it touched raw poultry.
  • Toasting the buns is not optional because that buttery barrier is the only thing standing between you and a soggy slider.
  • Let the glaze reduce until it coats the back of a spoon, because runny glaze slides right off the chicken and soaks the bun.
03 -
  • Cook the bacon in the same skillet you use for the chicken so every layer of flavor builds on the last.
  • Let the chicken rest for two minutes after searing before adding glaze, because the juices redistribute and the glaze adheres better to a slightly cooled surface.

Return