This was really tasty and my family liked them too, well, sans the onions (which I LOVED). This is great for a meal or as an appetizer for a party. A little imagination can change it up and the simply vinegar based sauce can be used with anything your taste buds desire.
Barbecue Chicken Sliders w/ Pickled Onions
Courtesy: Cooking Light Aug. 2010
Serving Size: 2 sliders
Number of Servings: 4
- 1/4 c. thinly sliced red onion
- 3 T. sherry vinegar, divided
- 1 1/2 T. honey, divided
- 2 T. water
- 3 T. Dijon mustard
- 3/4 t. freshly ground pepper, divided
- 1 1/2 pounds skinless, boneless chicken thighs, trimmed
- 1/8 t. salt
- Cooking Spray
- 8 pull apart dinner rolls
1. Pre-heat grill to medium high (I used the broiler).
2. Combine onion, 1 T. vinegar, 1 1/2 t. honey in a small bowl. Toss together, cover and set in the fridge for about 30 minutes or until you’re done with the rest of the process.
3. Combine the rest of the vinegar, honey, 2T. water, mustard, and 1/4 t. pepper in a small saucepan on medium-low heat. Bring to a simmer (be careful not to boil it). Simmer 5 minutes, stir in butter. Remove from heat, keep warm.
4. Sprinkle chicken with remaining salt and pepper. Spray cooking spray on grill and grill chicken about 4 minutes on each side, or until cooked through.
5. Remove chicken from grill and cool a few minutes. Shred chicken into bite-size pieces.
6. Add chicken to the barbecue sauce and toss to coat.
7. Cut rolls in half. Put some chicken on top and spoon a little sauce over the top. Top with pickled onions.
- Cal: 429
- Fat 18.4g (sat 6g; mono 7.2g; poly 3.4g)
- Protein 32.1g
- Carb 31.9g
- Fiber 1.8g
- Chol 108 mg
- Iron 3.2g
- Sodium 569mg
- Calc 82mg
