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Grilled Chicken Sliders and Apricot Chutney Spread

Grilled Chicken Sliders and Apricot Chutney Spread
John Autry
Total time 20 mins

4 servings (serving size: 2 sliders)

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.


  • 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

Nutrition 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

How to Make It

  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.