Maple Chicken Bacon Sliders

These Maple Chicken Bacon Sliders hit every craving at once sweet savory tender meat and crispy bacon packed into a handheld bite you can serve up for gatherings or a fun dinner night. The sticky maple glaze soaks into the juicy chicken and the sharp brie melts perfectly with every warm slider. You have all of the contrasting flavors and textures in one bite and I never have leftovers at parties again.

My first time making these sliders was for a family game day and the plates were wiped clean within minutes. It is now a must-have at every backyard party and my friends still ask for the recipe every football season.

Gather Your Ingredients

• Boneless skinless chicken breasts: Choose fresh chicken for best flavor and cut into small slider sized pieces for even cooking
• Olive oil: This keeps the chicken moist and helps the spices stick choose extra virgin for mellow taste
• Smoked paprika: Brings a deep smoky note opt for Spanish varieties if available for richer flavor
• Garlic powder: Adds a mellow savory background and blends easily into the marinade
• Onion powder: Lends subtle sweetness and boosts the savory profile of the marinade
• Dried thyme: Earthy herbal notes that brighten the chicken be sure yours is aromatic
• Salt: Essential for seasoning use a fine salt that mixes well
• Black pepper: Freshly cracked pepper is best for a little bite
• Pure maple syrup: The heart of the glaze brings sweetness and stickiness look for grade A dark amber
• Apple cider vinegar: Gives bright tangy flavor use raw unfiltered for maximum zing
• Dijon mustard: Adds gentle heat and creaminess that balances the maple
• Worcestershire sauce: Layers in savory depth check the label for gluten free if needed
• Red pepper flakes: Adds optional heat for those who like a kick
• Thick cut bacon: Smoky crispy bacon is best thick cut holds texture in the sandwiches
• Slider buns: Choose soft buns that hold up well to sauce gluten free or regular as you prefer
• Brie cheese: Optional but brings creamy decadence look for one with a bloomy rind for flavor
• Arugula or baby spinach: Adds freshness and a light peppery crunch use fresh greens without wilting

How to Make It

Prepare the Chicken:

Cut each chicken breast into even square pieces about two to three inches wide which helps them cook evenly and fit perfectly on the buns. Combine olive oil smoked paprika garlic powder onion powder dried thyme salt and pepper in a medium bowl whisking well until you have a thick aromatic marinade. Add the chicken and stir to thoroughly coat each piece. Press plastic wrap against the surface of the chicken and refrigerate for at least thirty minutes or leave overnight for even more flavor. Pull the bowl from the fridge while you start prepping your glaze so the chicken warms slightly for even cooking.

Cook the Chicken:

Set a large skillet or grill pan over medium high heat. If your pan is on the drier side swirl in a touch of extra olive oil to prevent sticking. Arrange your marinated chicken into a single layer across the pan working in batches if needed to avoid overcrowding which can steam instead of sear the meat. Sear each piece four to five minutes per side or until golden with some caramelized edges flipping only once for best browning. Check the thickest piece for doneness aiming for a steaming hot center and a thermometer reading of one hundred sixty five degrees Fahrenheit. Transfer cooked chicken to a plate and loosely tent with foil to keep warm.

Make the Maple Bacon Glaze:

In a small saucepan over medium heat stir together maple syrup apple cider vinegar Dijon mustard Worcestershire sauce and red pepper flakes if you are adding spice. Let the mixture come up to a gentle simmer watching closely to avoid burning the sugars. Simmer for five to seven minutes stirring now and then until the glaze has thickened enough to coat the back of a spoon and the aroma is sweet and tangy. Remove from heat and cool slightly so it thickens further as it sits.

Cook the Bacon:

Lay bacon strips in a cold skillet then bring up heat to medium for even crisping. Flip as needed and cook until your preferred crispness which usually takes up to ten minutes for thick cut. Drain bacon pieces on paper towels and once cooled cut each slice into pieces the same size as your chicken or crumble for easier assembly. Reserve a tablespoon or two of rendered bacon fat if you want a little extra flavor in the sliders.

Assemble the Sliders:

Lightly toast slider buns in a warm dry skillet or toaster oven for a minute or two to get a gentle crunch. Spread a little maple bacon glaze onto the bottom half of each bun layering on a piece of cooked chicken next. Drizzle more glaze over the chicken then top with a thin slice of brie if using. Sprinkle bacon pieces or crumbles generously and tuck in a few leaves of arugula or spinach. Cap each slider with the top bun pressing gently so everything holds together. Put finished sliders on a warm platter and repeat until all ingredients are used.

Serve Immediately:

Serve immediately to enjoy the melty cheese warm glaze and crispy bacon all at once.

Brie cheese is always my favorite part of this recipe since it melts right over the hot chicken and soaks in the glaze with every bite. My family always jokes about arguing for the last slice of brie as we build our own sliders each time.

Flavor Boosters

Let leftover sliders cool completely before storing stack in airtight containers and refrigerate up to three days for best texture. Reheat covered in a low oven or toaster oven until warmed through so the buns do not dry out and the cheese gets soft again. This recipe works great for meal prep especially if you keep chicken cheese and bacon stored separately and assemble just before eating. If you want to freeze cooked chicken and bacon wrap tightly in foil and freeze up to two months thaw in the fridge overnight before reheating and assembling fresh.

Serving Suggestions

Serve these sliders piled up on a platter with extra glaze for drizzling. Try them with a crunchy apple slaw or quick pickles on the side to balance the richness. For parties set up a slider bar and let everyone customize with different cheeses and toppings. In summer these are perfect with grilled corn or simple potato salad. Leftovers make incredible lunch wraps too just tuck chicken and bacon into tortillas with greens and a little glaze.

Creative Twists

Swap any leafy green for the arugula or spinach such as romaine or shredded lettuce for milder flavor. Monterey Jack or sharp cheddar cheese work well if you are out of brie or need a more budget option. Chicken thighs can replace chicken breasts for richer taste just trim and prep as directed. You can use turkey bacon if preferred and gluten free buns ensure these sliders stay friendly for all guests. For extra heat stir a bit of chipotle powder into your glaze instead of red pepper flakes. In colder months swap fresh greens for sautéed spinach or roasted onions for a cozy twist. If you get lucky with spring produce try adding lightly pickled radish or cucumber to your sliders for brightness. When grilling in summer serve sliders on the patio with grilled veggies or fresh tomatoes straight from the garden. You can use maple flavored deli turkey for a shortcut cold weather version missing crispy bacon.

I learned the hard way not to skip toasting the buns or you end up with soggy bottoms by the time you serve. Keeping all components handy makes quick assembly a breeze especially for a crowd. Adding glaze both under and over the chicken really brings all the sweet savory flavors together in every bite.

Common Questions About the Recipe

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust cooking time as needed.

→ How do I make the maple glaze thicker?

Simmer the glaze longer or add a touch more maple syrup for a thicker consistency.

→ Can the sliders be made ahead of time?

You can prep the chicken and glaze in advance, but assemble just before serving to keep everything fresh and crisp.

→ Are these gluten free?

Use gluten free slider buns to ensure the entire dish stays gluten free. Check all packaged ingredients as well.

→ What cheese works best besides brie?

Try provolone, mozzarella, or cheddar for a different creamy texture and flavor in your sliders.

→ How should leftovers be stored?

Store assembled sliders in an airtight container in the fridge, and warm gently before serving.