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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: 20 Minutes



•  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.


Adam Hickman, Cooking Light

JUNE 2011


Source: MyRecipe