Description
Maple Chicken Beef Bacon Sliders are a harmonious blend of smoky beef, tender chicken, crispy bacon, and a sweet maple-Dijon glaze, all nestled in a soft bun. These irresistible sliders offer a perfect balance of savory, sweet, and tangy flavors, making them an ideal appetizer, party snack, or a fun family meal.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
- ½ cup pure maple syrup, divided
- ¼ cup soy sauce (or tamari for a gluten-free option)
- 2 cloves garlic, minced very finely
- 1 tablespoon fresh ginger, grated (peeled first, of course!)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil (for cooking)
- 12–16 slices beef bacon (standard cut or thick-cut, depending on your preference)
- ½ cup mayonnaise (full-fat for the best richness)
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- Pinch of salt and freshly ground black pepper, to taste
- 12–16 slider buns (brioche buns work wonderfully for their richness and slight sweetness, complementing the maple chicken beef bacon sliders perfectly)
- 4–6 slices cheddar or Monterey Jack cheese, sliced into quarters to fit the buns (optional, but highly recommended for an extra layer of flavor)
- ½ cup thinly sliced red onion, soaked in ice water for 10 minutes then drained (to reduce sharpness)
- 12–16 small butter lettuce leaves or a handful of mixed greens
- ½ cup dill pickle chips or thinly sliced dill pickles
- Optional garnish: fresh chives or parsley, finely chopped
Instructions
- In a medium-sized non-reactive bowl or a large resealable plastic bag, combine ¼ cup of the pure maple syrup, soy sauce, minced garlic, grated ginger, apple cider vinegar, Dijon mustard, and black pepper. Whisk or shake vigorously until all ingredients are well combined and the maple syrup is fully incorporated. This mixture is our beautiful, aromatic marinade.
- Add the trimmed chicken thighs to the marinade, ensuring each piece is thoroughly coated. I prefer using chicken thighs for sliders because they stay incredibly juicy and tender even when sliced or shredded, which is ideal for a small sandwich like our Maple Chicken Beef Bacon Sliders. If you’re using chicken breasts, you might want to slice them horizontally first to create thinner cutlets, ensuring they absorb more flavor and cook more evenly. Once coated, cover the bowl or seal the bag and refrigerate for at least 30 minutes, but ideally for 2 to 4 hours. If you’re planning ahead, you can even let them marinate overnight for maximum flavor penetration, just don’t go much longer than 12 hours as the acid in the vinegar can start to break down the protein too much.
- When you’re ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 15-20 minutes. This helps the chicken cook more evenly. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. You want the pan to be nice and hot to get a good sear on the chicken. Carefully remove the chicken thighs from the marinade, letting any excess drip off. Discard the remaining marinade – it’s served its purpose and we don’t want to use it for anything else after raw chicken has been in it. Place the chicken thighs in the hot skillet, ensuring not to overcrowd the pan. If necessary, cook in batches. Sear for 4-6 minutes per side, or until the chicken is beautifully golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer at the thickest part.
- Once the chicken is cooked, remove it from the skillet and place it on a clean cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. This resting period is absolutely crucial for juicy chicken, as it allows the juices to redistribute throughout the meat rather than escaping when you cut into it. After resting, you can either thinly slice the chicken against the grain or roughly chop it into bite-sized pieces, whichever you prefer for your Maple Chicken Beef Bacon Sliders. In the same skillet (no need to clean it if there aren’t burnt bits), add the remaining ¼ cup of pure maple syrup. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly until it forms a light glaze, about 2-3 minutes. This will be a wonderful additional drizzle for our chicken. Toss the cooked and sliced/ chopped chicken in this maple glaze to coat it lightly, adding an extra layer of sweet and sticky goodness.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the beef bacon slices in a single layer on the prepared baking sheet, ensuring they don’t overlap too much. This allows for even cooking and crisping. Bake for 15-20 minutes, or until the bacon is beautifully crispy and golden brown. Cooking time can vary depending on the thickness of your bacon and your oven, so keep a close eye on it, especially towards the end.
- If you prefer the stovetop, place the beef bacon slices in a large skillet (cast iron works beautifully) over medium heat. Cook until crispy, flipping occasionally, about 8-12 minutes. The key here is to not rush it; medium heat allows the fat to render slowly, resulting in crispier bacon. Once the beef bacon is crispy to your liking, carefully remove it from the pan or baking sheet and place it on a plate lined with paper towels. This will help absorb any excess grease, leaving us with perfectly crisp, less greasy strips for our Maple Chicken Beef Bacon Sliders. Let it cool for a few minutes, then you can either leave the strips whole or break them into smaller, more slider-friendly pieces. I often find breaking them into halves or thirds makes for easier eating on a slider.
- In a small bowl, combine the mayonnaise, the additional tablespoon of pure maple syrup, Dijon mustard, smoked paprika, apple cider vinegar, salt, and freshly ground black pepper. Whisk everything together thoroughly until the sauce is completely smooth and creamy. Taste and adjust the seasonings as needed. Do you want it a little sweeter? Add a touch more maple syrup. Prefer a bit more tang? A tiny splash more apple cider vinegar will do the trick. The smoked paprika is subtle but adds a fantastic depth that complements both the maple and the beef bacon so well. This drizzle can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days, making your assembly process even quicker.
- Preheat your oven or a large skillet to a medium temperature. Slice your slider buns in half horizontally. For an extra touch of deliciousness, lightly toast the cut sides of the buns. You can do this by placing them cut-side down in a dry skillet for 1-2 minutes until lightly golden, or under a broiler for 30-60 seconds (watch them carefully, they can burn quickly!). Toasting adds a lovely texture and prevents the buns from getting soggy from the fillings. If you’re using cheese, place the quartered cheese slices on the bottom halves of the toasted buns. You can pop them back into a warm oven or microwave for a few seconds to slightly melt the cheese, making it wonderfully gooey and ready to embrace the warm chicken.
- Start with the bottom half of each toasted slider bun (with melted cheese, if using). Spread a generous dollop of our creamy Maple-Dijon Drizzle on the bottom bun. This acts as a delicious flavor anchor and a moisture barrier. Next, pile a good portion of the warm, maple-glazed chicken onto the sauce. Don’t be shy here; this is the star of the show! Lay 1-2 pieces of your crispy beef bacon over the chicken. The saltiness and crunch of the bacon provide a perfect counterpoint to the tender chicken. Add a few thin slices of the red onion (remember, we soaked them to mellow their bite) and a couple of dill pickle chips. These add a crucial element of acidity and freshness, cutting through the richness of the chicken and bacon, making each Maple Chicken Beef Bacon Slider incredibly balanced. Spread another thin layer of the Maple-Dijon Drizzle on the inside of the top bun. Place a small butter lettuce leaf or a few mixed greens on top of the pickles, then gently cap with the top bun. The lettuce adds a final whisper of crispness and a pop of color.
- Serve these magnificent Maple Chicken Beef Bacon Sliders immediately while everything is still warm and the flavors are at their peak. They make fantastic appetizers for a gathering, or a fun and satisfying main course alongside a simple side salad or some sweet potato fries. If desired, garnish with a sprinkle of fresh chopped chives or parsley for a touch of herbaceous brightness. Enjoy the incredible harmony of sweet maple, savory chicken, smoky beef bacon, and tangy freshness in every bite! These truly are a delightful treat.
Notes
- Marinate chicken for at least 30 minutes, or up to 12 hours for maximum flavor.
- Rest cooked chicken for 5-10 minutes to ensure juiciness.
- Drain cooked bacon on paper towels to absorb excess grease.
- The creamy Maple-Dijon Drizzle can be made ahead of time and stored in the refrigerator for up to 3-4 days.
- Toast slider buns for better texture and to prevent sogginess.
- Customize your sliders with different cheeses, vegetables, or a spicy kick.
- Consider serving with coleslaw, sweet potato fries, or a green salad.
- Prep Time: 30 Minutes
- Cook Time: 25 Minutes
- Category: Appetizer
- Method: Pan-fried, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: Not available
- Sugar: Not available
- Sodium: Not available
- Fat: Not available
- Saturated Fat: Not available
- Unsaturated Fat: Not available
- Trans Fat: Not available
- Carbohydrates: Not available
- Fiber: Not available
- Protein: Not available
- Cholesterol: Not available
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