Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved horizontally
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 8 slices thick-cut bacon
- 4 mini slider buns (brioche or sourdough)
- 4 leaves crisp romaine or butter lettuce
- 4 slices ripe tomato
- Aioli or mayo (optional for spreading)
Instructions
- In a small bowl, whisk together Dijon mustard, honey, maple syrup, apple cider vinegar, garlic powder, salt, and pepper.
- Place chicken halves in a shallow dish and brush generously with half the sauce; let marinate 5 minutes.
- Cook bacon in a skillet over medium heat until crispy (8–10 mins). Drain on paper towels.
- Heat a grill pan or skillet over medium-high. Cook chicken 4–5 minutes per side until internal temp reaches 165°F, glazing with remaining sauce in last minute.
- Toast buns lightly. Spread aioli on bottoms, top with lettuce, tomato, chicken, bacon, and bun tops.
Notes
- For extra caramelization, broil sliders 1–2 minutes after assembling.
- Make ahead: Prep sauce and slice tomatoes/lettuce up to 2 hours in advance.
- Vegetarian option: Swap chicken for portobello mushrooms or plant-based chicken cutlets.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 385 Kcal
- Sugar: 12g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
