Introduction

These Maple Chicken Bacon Sliders combine tender, juicy chicken with a sweet and tangy maple bacon glaze for an irresistible flavor. Perfect for parties or a tasty quick meal, they are easy to prepare and sure to impress your guests.

The image shows a group of small sandwiches on a wooden tray. Each sandwich has three visible layers: a soft, shiny top bun colored golden brown and sprinkled with green herbs and seasoning; a middle layer of crispy bacon with a rich reddish-brown color and slightly glossy texture; and a bottom layer of cooked chicken breast meat that is light brown and white with a tender texture. The sandwiches are close together, and the wooden tray contrasts with the white marbled surface underneath. The background is blurred with warm colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken breasts, cut into slider-sized portions (about 2-3 inches square)
1/4 cup olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pure maple syrup
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon red pepper flakes (optional)
1 lb thick-cut bacon, cooked until crispy and crumbled or cut into slider-sized pieces
12 slider buns
4 oz brie cheese, thinly sliced (optional)
Arugula or baby spinach for topping (optional)

Instructions

Step 1: Cut chicken breasts into 2-3 inch square pieces.
Step 2: In a medium bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
Step 3: Add chicken to the bowl and coat well with the spice mixture. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.
Step 4: Heat a large skillet or grill pan over medium-high heat. Add a little extra olive oil if needed to prevent sticking.
Step 5: Add chicken in a single layer (cook in batches if necessary). Cook for 4-5 minutes per side, or until cooked through and reaching an internal temperature of 165°F (74°C). Remove from skillet and set aside.
Step 6: In a small saucepan, combine maple syrup, apple cider vinegar, Dijon mustard, Worcestershire sauce, and red pepper flakes if using. Bring to a simmer over medium heat.
Step 7: Simmer for 5-7 minutes, or until slightly thickened, stirring occasionally. Remove from heat and set aside.
Step 8: Cook bacon until crispy. Drain excess grease and crumble or cut into slider-sized pieces.
Step 9: Lightly toast slider buns if desired. Spread a thin layer of maple bacon glaze on the bottom bun.
Step 10: Place a piece of cooked chicken on top of the glaze, then drizzle more maple bacon glaze over the chicken.
Step 11: If using, add a slice of brie cheese on top of the chicken. Sprinkle crumbled bacon over the cheese or directly on the chicken.
Step 12: Top with arugula or baby spinach, then place the top bun on the slider. Repeat with remaining ingredients.
Step 13: Serve immediately and enjoy.

Tips & Variations

Marinate the chicken overnight to deepen the flavors and make it more tender.
Use gouda or cheddar cheese instead of brie for a different taste.
For a vegetarian option, substitute grilled portobello mushrooms for the chicken and use maple glaze as a finishing touch.
Add sliced avocado or pickles for extra texture and flavor.
If you prefer less heat, omit the red pepper flakes from the glaze.

Storage

Store leftover sliders in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a skillet or oven until heated through, and add fresh greens just before serving to keep them crisp.

How to Serve

The image shows close-up mini sandwiches arranged on a wooden board. Each sandwich has three layers: the top golden-brown bun with a sprinkle of breadcrumbs and green herbs, a crispy reddish-brown bacon slice, and a juicy, light golden fried chicken fillet resting on the soft white bottom bun. The buns are soft and slightly shiny, with a fluffy texture inside, while the chicken has a crunchy coating. The sandwiches are placed closely together in rows on the wooden board against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless?

Boneless chicken breasts work best for sliders due to their size and ease of cutting, but you can use bone-in chicken by cooking it thoroughly first, then shredding or slicing it into slider-sized portions.

Is it possible to prepare this recipe ahead of time?

Yes, you can marinate the chicken overnight and prepare the glaze and bacon in advance. Assemble and toast the sliders just before serving for the best texture and flavor.