Grilled Chicken Sliders With Apricot Chutney Spread

• 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

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.

ground red pepper, ground black pepper, salt, water, cider vinegar, mustard, garlic, sandwich buns

Taken from www.food.com/recipe/grilled-chicken-sliders-with-apricot-chutney-spread-457987 (may not work)