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Honey mustard BLT chicken sliders with bacon, lettuce, tomato, cheese, and red onion
Lamy Lamy

Honey Mustard BLT Chicken Sliders

Juicy seasoned chicken, bacon, cheese, fresh BLT toppings, and homemade honey mustard on toasted brioche slider rolls.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the Seasoned Chicken
  • 1 1/2 pounds boneless skinless chicken tenders
  • 1 tablespoon olive oil or avocado oil
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pinch cayenne pepper optional
For the Homemade Honey Mustard
  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 pinch salt
For the Sliders
  • 12 brioche slider rolls
  • 6 slices mild cheddar, provolone, or Colby Jack cheese halved
  • 8 strips bacon cooked until crisp
  • 2 Roma tomatoes thinly sliced
  • 1 1/2 cups green leaf or iceberg lettuce finely shredded
  • 1/4 small red onion very thinly sliced
For the Garlic-Herb Butter
  • 3 tablespoons unsalted butter melted
  • 1 clove garlic finely grated
  • 1 tablespoon fresh parsley chopped

Equipment

  • Large skillet or outdoor grill
  • Rimmed baking sheet
  • Small mixing bowl
  • Serrated knife

Method
 

  1. Whisk the Dijon mustard, honey, mayonnaise, apple cider vinegar, and salt until smooth. Refrigerate while preparing the sliders.
  2. Pat the chicken dry. Toss with the oil, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and optional cayenne.
  3. Heat a large skillet or grill over medium-high heat. Cook the chicken for 3 to 4 minutes per side until browned and the thickest pieces reach 165°F (74°C). Rest for 5 minutes.
  4. Heat the broiler. Split the rolls and arrange both halves cut-side up on a rimmed baking sheet. Broil for 1 to 2 minutes until lightly golden.
  5. Spread honey mustard over each bottom roll. Add chicken and cheese, then broil for about 1 minute until the cheese melts.
    Honey mustard BLT chicken sliders being assembled on a baking sheet
  6. Layer on the bacon, tomato, red onion, and lettuce. Drizzle with more honey mustard.
  7. Mix the melted butter, garlic, and parsley. Brush over the roll tops, place them on the sliders, separate with a serrated knife, and serve immediately.

Notes

  • Omit cayenne for mild sliders.
  • Cook the chicken to an internal temperature of 165°F (74°C).
  • Prepare the sauce and toppings ahead, but assemble close to serving so the buns stay crisp.
  • Store cooked chicken and bacon separately in the refrigerator for up to 4 days.