Barbecue Chicken Sliders with Pickled Onions

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1 tablespoon butter 
• 3 tablespoons dijon mustard 
• 1.5 ounce pull-apart dinner rolls (such as Sara Lee)
• 1.5 tablespoons honey divided
• 0.3 cup onion red thinly sliced
• 0.1 teaspoon salt 
• 3 tablespoons sherry vinegar divided
• 1.5 pounds chicken thighs boneless skinless trimmed
• 2 tablespoons water 

Equipment

• bowl
• sauce pan
• grill

Directions

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.
4. Remove from heat; keep warm.
5. Sprinkle chicken with remaining 1/2 teaspoon pepper and salt.
6. Place on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
7. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces.
8. Add chicken to saucepan with mustard mixture, and toss gently to coat.
9. Cut rolls in half crosswise.
10. 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.
11. Serve immediately.