These were my favorite prepared meal of the year and I cannot wait to make them again. These are perfect for a football party at home or an appetizer gathering... I added more garlic and made fewer sandwiches with more of the chutney sauce. I agree the chutney recipe should be tripled and added to the chicken 'sloppy joe' style. The best flavor EVER!
Grilled Chicken Sliders and Apricot Chutney Spread
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.
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- Calories: 430
- Fat: 11g
- Saturated fat: 3.7g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.7g
- Protein: 42.3g
- Carbohydrate: 41.9g
- Fiber: 2.7g
- Cholesterol: 141mg
- Iron: 2mg
- Sodium: 644mg
- Calcium: 24mg
- 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
- 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.
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