Get ready to elevate your slider game! These aren’t your average mini-sandwiches. We’re taking juicy, maple-glazed chicken thighs and pairing them with incredibly crispy tempeh for a delightful sweet and savory experience. The combination of tender chicken, crunchy tempeh, and a touch of freshness from optional arugula makes these Maple Chicken Sliders with Crispy Tempeh a guaranteed crowd-pleaser. Perfect for game day, parties, or a fun weeknight meal, these sliders are surprisingly easy to make and bursting with flavor. Let’s dive into what you’ll need to create this culinary masterpiece!
Ingredients You’ll Need
- 500g (1.1lb) Boneless, Skinless Chicken Thighs: We’re using chicken thighs here because they stay incredibly moist and flavorful during baking. Be sure to trim any excess fat for a leaner slider.
- 8 Small Slider Buns (≈4cm/1½in diameter): The perfect size for a satisfying bite! Look for soft, slightly sweet slider buns – potato rolls work wonderfully.
- 2 Tbsp (30ml) Maple Syrup: Pure maple syrup is key here! It provides a natural sweetness and a beautiful depth of flavor. Avoid using pancake syrup, as it contains artificial flavors and won’t deliver the same results.
- 1 Tbsp (15ml) Dijon Mustard: Dijon mustard adds a tangy kick that balances the sweetness of the maple syrup. It also helps to tenderize the chicken.
- 1 Tbsp (15ml) Light Soy Sauce: A touch of soy sauce provides umami and saltiness, enhancing the overall flavor profile. Use light soy sauce to avoid overpowering the maple flavor.
- 1 tsp (5g) Smoked Paprika: Smoked paprika adds a subtle smoky flavor that complements the maple and chicken beautifully.
- ½ tsp (2.5g) Ground Black Pepper: Freshly ground black pepper is always best for maximum flavor.
- ½ tsp (2.5g) Salt: Kosher salt or sea salt is recommended for its clean flavor.
- 2 Tbsp (30ml) Olive Oil: We’ll be using olive oil for both marinating the chicken and frying the tempeh.
- 100g (3.5oz) Tempeh: Tempeh is a fermented soybean product with a firm texture and nutty flavor. It’s a fantastic source of protein and adds a delightful crunch to these sliders.
- 1 tsp (5ml) Extra Maple Syrup (for glaze): A little extra maple syrup to create a glossy, flavorful glaze for the sliders.
- 1 Tbsp (15g) Unsalted Butter (or plant-based butter): Butter adds richness and shine to the maple glaze. Plant-based butter works perfectly as a substitute.
- Handful of Fresh Arugula Leaves (optional): Arugula adds a peppery bite and a touch of freshness. Feel free to omit if you’re not a fan.
- 1 Tbsp (5g) Finely Chopped Chives: Chives provide a mild onion flavor and a beautiful garnish.
Ingredient Substitutions
Don’t have everything on hand? Here are a few simple substitutions you can make:
- Chicken Thighs: Chicken breast can be used, but it may be drier. Reduce the baking time slightly.
- Tempeh: If you can’t find tempeh, you could try using pan-fried halloumi cheese for a similar salty, chewy texture.
- Maple Syrup: Honey can be used as a substitute, but it will alter the flavor slightly.
- Dijon Mustard: Yellow mustard can be used in a pinch, but it won’t have the same complex flavor.
Let’s Build These Maple Chicken Sliders: A Step-by-Step Guide
- Marinate the Chicken: In a medium-sized bowl, whisk together the 2 tablespoons of maple syrup, Dijon mustard, light soy sauce, smoked paprika, black pepper, salt, and 1 tablespoon of olive oil. Add the chicken thighs to the bowl and toss to ensure they are fully coated in the marinade. Allow the chicken to marinate at room temperature for at least 30 minutes. This allows the flavors to penetrate the chicken, resulting in a more flavorful and tender slider.
- Crisp the Tempeh: While the chicken marinates, prepare the tempeh. Pat the tempeh strips dry with paper towels – this is crucial for achieving maximum crispiness. Drizzle the tempeh with a little soy sauce and the extra 1 teaspoon of maple syrup. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Pan-fry the tempeh strips for approximately 3 minutes per side, or until they are golden brown and crispy. Transfer the cooked tempeh to a plate lined with paper towels to drain any excess oil.
- Bake the Chicken: Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper. Arrange the marinated chicken pieces in a single layer on the prepared baking sheet. Bake for 12-15 minutes, or until the internal temperature of the chicken reaches 74°C (165°F). Using a meat thermometer is the best way to ensure the chicken is cooked through.
- Prepare the Maple Glaze: While the chicken is baking, make the maple glaze. In a small saucepan, melt the butter (or plant-based butter) over low heat. Stir in the extra 1 teaspoon of maple syrup and whisk until the glaze is smooth and glossy. Keep the glaze warm until ready to use.
- Toast the Slider Buns: Slice the slider buns horizontally. Heat a dry skillet over medium heat. Add a small dab of butter to the skillet and lightly toast the cut sides of the buns for about 1 minute per side, or until they are lightly browned and slightly crispy. This adds texture and prevents the buns from becoming soggy.
- Assemble the Sliders: Spread a thin brush of the warm maple glaze on the bottom half of each slider bun. Place a hot chicken piece on top of the glazed bun. Add 2-3 crispy tempeh strips on top of the chicken. If desired, add a few arugula leaves for a peppery bite. Drizzle a little more maple glaze over the tempeh and arugula. Sprinkle with finely chopped chives. Crown with the top half of the slider bun.
- Plate and Serve: Arrange the assembled sliders on a serving platter. Drizzle a small pool of the remaining maple glaze around the base of the sliders. Scatter a few extra tempeh bits and a pinch of chives over the platter for visual appeal. Serve immediately.
Why Tempeh? The Unexpected Texture Boost
Adding crispy tempeh to these maple chicken sliders isn’t just about introducing a plant-based element; it’s about creating a delightful textural contrast. The tender, juicy chicken is beautifully complemented by the firm, slightly chewy, and incredibly crispy tempeh. Tempeh’s mild flavor also acts as a fantastic carrier for the maple-soy glaze, enhancing the overall sweetness and umami of the slider. It’s a surprisingly perfect pairing!
Maple’s Magic: Beyond Sweetness
Maple syrup isn’t just a sweetener in this recipe; it’s a flavor enhancer. The complex sugars in maple syrup caramelize beautifully during cooking, creating a depth of flavor that simple sugar can’t match. It also contributes to a lovely glaze on both the chicken and the tempeh, adding a visual appeal and a sticky-sweet finish. The maple flavor profile pairs exceptionally well with the smoky paprika and savory soy sauce, creating a balanced and addictive taste.
Tips for the Crispiest Tempeh
Achieving perfectly crispy tempeh requires a few key techniques. First, ensure the tempeh is thoroughly dried before frying. Excess moisture will prevent it from browning properly. Second, don’t overcrowd the skillet. Frying the tempeh in batches allows it to crisp up evenly. Finally, resist the urge to move the tempeh around too much while it’s frying. Let it sit undisturbed for a few minutes per side to develop a golden-brown crust.
Slider Bun Selection: A Matter of Taste
The type of slider bun you choose can significantly impact the overall experience. Soft, fluffy buns will create a more delicate slider, while slightly denser, more substantial buns will provide a sturdier base for the fillings. Potato rolls are a classic choice for sliders, but brioche buns or even Hawaiian rolls can also work well. Consider your personal preference and the overall texture you’re aiming for.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
While you can use chicken breast, thighs are recommended for their juiciness and flavor. If using breast, be careful not to overcook it, as it can become dry.
Can I make these sliders ahead of time?
It’s best to assemble the sliders just before serving to prevent the buns from becoming soggy. However, you can marinate the chicken and crisp the tempeh ahead of time.
Is this recipe gluten-free?
The recipe is not inherently gluten-free due to the soy sauce. Use tamari or a gluten-free soy sauce alternative to make it gluten-free.
These Maple Chicken Sliders with a Crispy Tempeh Twist are a guaranteed crowd-pleaser! The combination of sweet, savory, and crispy textures is simply irresistible. Don’t forget to save this recipe to Pinterest for later inspiration!
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maple chicken bacon sliders recipe
- Total Time: 57 minutes
- Yield: 8 sliders 1x
- Diet: General
Description
These maple chicken sliders combine juicy chicken thighs with crispy tempeh for a sweet and savory delight. Perfect for parties or a quick meal, they’re easy to make and bursting with flavor.
Ingredients
- 500g (1.1lb) Chicken Thighs: Trimmed of excess fat
- 8 Small Slider Buns: (≈4cm/1½in diameter)
- 2 Tbsp (30ml) Maple Syrup: Pure maple syrup recommended
- 1 Tbsp (15ml) Dijon Mustard
- 1 Tbsp (15ml) Light Soy Sauce
- 1 tsp (5g) Smoked Paprika
- ½ tsp (2.5g) Black Pepper: Freshly ground
- ½ tsp (2.5g) Salt: Kosher or sea salt
- 2 Tbsp (30ml) Olive Oil
- 100g (3.5oz) Tempeh
- 1 tsp (5ml) Maple Syrup (for glaze)
- 1 Tbsp (15g) Butter: Or plant-based butter
- Arugula Leaves (optional)
- 1 Tbsp (5g) Chives: Finely chopped
Instructions
- Marinate Chicken: Combine maple syrup, mustard, soy sauce, paprika, pepper, and salt with olive oil. Coat chicken and marinate for 30+ minutes.
- Crisp Tempeh: Pat tempeh dry, drizzle with soy sauce and maple syrup. Pan-fry in olive oil until golden brown and crispy.
- Bake Chicken: Bake marinated chicken at 190°C (375°F) for 12-15 minutes, until cooked through.
- Make Glaze: Melt butter and maple syrup in a saucepan until smooth.
- Toast Buns: Lightly toast cut sides of slider buns in a dry skillet.
- Assemble Sliders: Glaze buns, add chicken, tempeh, arugula (optional), glaze, and chives.
- Serve: Arrange sliders and drizzle with remaining glaze.
Notes
For best results, use pure maple syrup and ensure tempeh is thoroughly dried before frying.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Sandwich
- Method: Bake, Fry
- Cuisine: American
Nutrition
- Serving Size: 2 sliders
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
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