Grilled Chicken Sliders and Apricot Chutney Spread

Grilled Chicken Sliders and Apricot Chutney Spread Recipe
John Autry
Mini sliders are a fun weeknight meal the whole family is sure to love. Dijon mustard gives the apricot chutney the perfect amount of peppery tang to complement the grilled chicken.

Yield:

4 servings (serving size: 2 sliders)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 430
Fat 11 g
Satfat 3.7 g
Monofat 4.1 g
Polyfat 1.7 g
Protein 42.3 g
Carbohydrate 41.9 g
Fiber 2.7 g
Cholesterol 141 mg
Iron 2 mg
Sodium 644 mg
Calcium 24 mg

Ingredients

3/8 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 pounds skinless, boneless chicken thighs
Cooking spray
3 apricots, halved and pitted
1 tablespoon water
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 garlic cloves, chopped
8 (1.3-ounce) mini sandwich buns

Preparation

1. Combine first 3 ingredients in a small bowl. Sprinkle chicken with pepper mixture. Place a large grill pan over medium-high heat; coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cool slightly; shred meat.

2. Recoat pan with cooking spray. Place apricots, cut sides down, on pan; cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes. Place apricots and next 4 ingredients (through garlic) in a food processor; process until smooth.

3. Spread about 1/2 teaspoon apricot chutney over cut side of each sandwich bun half. Place about 1/3 cup chicken on bottom bun; cover with top half of bun.

Note:

Adam Hickman,

June 2011
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