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.

Yield: 4 servings (serving size: 2 sliders)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • 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

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. 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. 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. 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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