Barbecue Chicken Sliders with Pickled Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shredded, grilled chicken thighs are dipped in Carolina-style barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings, and butter. Ingredients:
1/4 cup thinly sliced red onion |
3 tablespoons sherry vinegar, divided |
1 1/2 tablespoons honey, divided |
2 tablespoons water |
3 tablespoons dijon mustard |
3/4 teaspoon freshly ground black pepper, divided |
1 tablespoon butter |
1 1/2 pounds skinless, boneless chicken thighs, trimmed |
1/8 teaspoon salt |
cooking spray |
8 (1.5-ounce) pull-apart dinner rolls (such as sara lee) |
Directions:
1. Preheat grill to medium-high heat.
2. Combine sliced onion, 1 tablespoon vinegar, and 1 1/2 teaspoons honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 minutes.
3. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, 2 tablespoons water, mustard, and 1/4 teaspoon pepper in a small saucepan over medium-low heat. Bring to a simmer (do not boil). Simmer 5 minutes; stir in butter. Remove from heat; keep warm.
4. Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat.
5. Cut rolls in half crosswise. Place rolls, cut sides down, on grill; grill 1 minute or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 teaspoon drained onion slices and top half of roll. Serve immediately.
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