- 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)
- calories 429
- fat 18.4 g
- satfat 6 g
- monofat 7.2 g
- polyfat 3.4 g
- protein 32.1 g
- carbohydrate 31.9 g
- fiber 1.8 g
- cholesterol 108 mg
- iron 3.2 mg
- sodium 569 mg
- calcium 82 mg
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.