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
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
How to Make It
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.
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.
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.
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!
Oh yum. Out Traeger grill made this meal a snap. Everyone loved it. I didn't change a thing - just grilled the buns a little before assembly. I served it with Grilled Lime-Butter Corn on the Cob also from Cooking Light. Great, quick easy dinner.
The ultimate test---my kids loved it! I didn't use the apricot spread, as they don't like apricots, but cooked the chicken as specified in the recipe and then used honey smoked barbeque sauce. Big hit!
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