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Barbecue Chicken Sliders with Pickled Onions

Yield 4 servings (serving size: 2 sliders)
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)

Nutrition Information

  • 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

  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.