Grilled Chicken Sliders With Apricot Chutney Spread |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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for a light dinner or for a get together Ingredients:
1 1/2 lbs skinless boneless, chicken thighs |
3/8 teaspoon ground red pepper |
1/2 teaspoon ground black pepper |
1/8 teaspoon salt |
3 apricots, halved and pitted |
1 tablespoon water |
1 tablespoon cider vinegar |
1 tablespoon dijon mustard |
2 garlic cloves, chopped |
8 mini sandwich buns |
Directions:
1. Combine first 3 ingredients in a small bowl.
2. Sprinkle chicken with pepper mixture.
3. Place a large grill pan over medium high heat, and coat with cooking spray.
4. Add chicken to pan, cook 5 minutes on each side or until done.
5. Cool slightly, and shred meat.
6. Recoat pan with cooking spray, and place apricots cut side down on pan, and cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes.
7. Place apricots and add water, cider vinegar, mustard, and garlic cloves in a food processor, and process until smooth.
8. Spread 1/2 teaspoon apricot chutney over cut side of each sandwich bun half.
9. Place 1/3 cup chicken on bottom bun, and cover with other half of bun.
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