Shredded Chicken Sandwich
Time: 30 min
8 chicken thighs, skins removed
1 T olive oil
1/2 small onion, diced
1/2 c vinegar
1/2 c ketchup
1/3 c packed brown sugar
1 T mustard
6 sandwich buns
Preheat grill to medium-high. Sprinkle chicken with salt and paprika. Place chicken on grill and cook, with lid down, for 18 minutes, turning once (180 F on instant thermometer).
Meanwhile, in a saucepan, heat oil over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to boil, reduce heat and simmer for 5 minutes.
Remove chicken from grill and allow to cool slightly. Remove meat from bone and shred with two forks. Add chicken to sauce and heat through. Divide evenly between the sandwich buns. Serve with coleslaw or salad.
From: Adapted from Family Circle magazine