8 (1.5-ounce) pull-apart dinner rolls (such as Sara Lee)
How to Make It
Preheat grill to medium-high heat.
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.
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.
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.
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.
Delicious and easy recipe, will definitely make this again! Pickled onions were a great topper. I definitely agree with other reviewers that there was not enough sauce. Next time I will double the amount of sauce as well as the number of pickled onions. Used Hawaiian rolls as buns as they were oh so good!
This was great! Tangy, mustard style BBQ sauce on the chicken was great with the pickled onions for crunch. I used the sweet Hawaiian rolls and people couldn't get enough! Like others, I used red wine vinegar (couldn't find sherry vinegar) but don't think it mattered,
Delicious sauce! I had leftover rotisserie chicken, so I used leftover white and dark meat from there. I really like the tangy sauce against sweet, so I used hawaiian dinner rolls for a little extra sweetness.
This is VERY good. I followed the recipe exactly, except for substituting red wine vinegar for the sherry vinegar as that is what I had on hand. I have been eating the leftovers for lunch the past two days. Will definitely be making this regularly as it is not only delicious, but easy too!
Terrific barbecue recipe. I did make one crucial addition however - when grilling I threw on a heaping handful of soaked hickory chips and cooked the chicken with the lid on in order to really build up the smoke concentration around the chicken. Not sure if it would have been nearly as good otherwise, although it may have been because the sauce was terrific! Yep, even a North Carolinian like me can say wonderful things about a mustard BBQ sauce when it's this tasty. I did add some more honey to balance out the acidity a bit more. I also doubled the sauce, and although I didn't end up using all of it on the chicken, I think I used about a third more than the recipe would have called for. I also doubled the onions, which I think is pretty crucial. I may even make a cup next time and just add them freely. The called for amount of onions is way too little IMO because they are very, very tasty on this sandwich. I also used just a single whole-wheat bun instead of serving these as sliders. Cooking time was accurate. I went with med-hi heat on the grill, four minutes on the first side, and three on the opposite side, with the lid covered and ended up with moist flavorful chicken. When you factor in the ease of cooking and prep, this is definitely a keeper.
Absolutely delicious! Will become one of my regular recipes. It is very easy and quick to prepare, very tasty (pickled onions add fantastic flavor) and satisfying. One of my favorite Cooking Light recipes!
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