Grilled Chicken Thigh Sliders with Apricot Chutney Spread

If you can buy skinless boneless chicken thighs your job will be quick and painless. If not, chicken thighs aren’t too hard to prep.

Here’s a 5 minute video on how to skin and bone chicken thighs just in case. You'll save a little cash too by doing the work yourself.

You’ll need a food processor for the apricot spread.

Grilled Chicken Thigh Sliders with Apricot Chutney Spread
Print Recipe
If your store apricots aren’t fragrant and ripe (or you just want a shortcut) use two 8.25-ounce cans of apricot halves in light syrup. Drain and rinse off the syrup before grilling.

1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/2 pounds skinless, boneless chicken thighs
Cooking spray
3 apricots, halved and pitted
1 tablespoon water
1 tablespoon vinegar
1 tablespoon Dijon mustard
1/2 clove garlic, pressed through a press
8 (1.3-ounce) mini sandwich buns

1. Spray the grill with cooking spray and heat to medium high heat.

2. Combine first 4-ingredients in a small bowl. Spray chicken with cooking spray and rub with the paprika mixture. Set aside.

3. Grill chicken and apricots about 5 minute per side until the chicken is cooked through. The apricots may finish a little sooner.

4. Cool chicken slightly and shred with forks. Place the apricots in a food processor with mustard and garlic. Process until smooth.

5. Warm the buns in the microwave. Spread a little chutney on buns. Add chicken and sandwich together.

Calories 430. Fat 11g (Sat 3.7g, mono 4.1g, poly 1.7g); Protein 42.3g, Carb 41.9g, Fiber 2.7g, Chol 141mg, Iron 2mg, Sodium plus 644mg, Calc 24mg.
Recipe adapted from the June 2011 issue of Cooking Light. Photograph by Laura Flowers.