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John Autry Photo by: John Autry

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.

Cooking Light JUNE 2011

  • Yield: 4 servings (serving size: 2 sliders)
  • Total:20 Minutes

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.

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
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Grilled Chicken Sliders and Apricot Chutney Spread recipe

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