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Grilled Chicken Sammies w/ Apricot Chutney

This is not another boring chicken recipe!  This is a bold and tasty chicken sandwich that is easy and fairly quick to make, you will be like damn sam!

Meat:

  • 4-6 boneless skinless chicken thighs
  • 1 part Chili powder
  • 1 part Garlic powder
  • ¼ part Cheyenne powder (or more)
  • Salt/pepper to taste

Chutney:

  • 3 apricots halved and pitted
  • 1 Tbls. Light beer, hard cider or dry white wine, reserve rest for the cook! (use water is ok too)
  • 1 Tbls. Cider vinegar
  • 1 Tbls. Dijon mustard
  • 2 cloves garlic

Photo by Pexa

Mix together the spices (make as much as you want it is a good standby rub) and apply liberally to the chicken thighs.  Let sit in the fridge for up to a few hours if you like but you can get them on the grill right away.  Pop on the grill over direct heat for 2-3 minutes, flip for 2-3 minutes then move to indirect heat side until done (juices run clear) 10 minutes.  Pull off the grill let rest for a few minutes, shred the meat if you are so inclined or use whole as I did.

Mean while put apricots on the grill (direct heat) for 3 minutes flip and cook till soft, 3 minutes.  Place in a food processer/blender with rest of the ingredients and give a good whirl.  It should be a nice smooth consistency.

Put buns on grill for a moment or two, spread chutney on both sides of the buns add meat and dig in!

Good with slaw and watermelon.

Cooks Notes: Use grill pan if cooking inside!  Try other stone fruits too.

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