Barbecue Chicken Sliders with Pickled Onions

for Cooking Light

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 T butter
1 1/2 lb skinless, boneless chicken thighs, trimmed
1/8 t salt
Cooking spray
8 pull-apart dinner rolls

1. Preheat grill to med-high heat.

2. Combine sliced onion, 1 T vinegar, and 1 1/2 t honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 min.

3. Combine remaining 2 T vinegar, remaining 1 T honey, 2 T water, mustard, and 1/4 t pepper in a small saucepan over med-low heat. Bring to a simmer (do not boil). Simmer 5 min; stir in butter. Remove from heat; keep warm.

4. Sprinkle chicken with remaining 1/2 t pepper and salt. Place on a grill rack coated with cooking spray; grill 4 min 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 min or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 t drained onion slices and top half of roll. Serve immediately.

Yield: 4 servings.