Cooking Light Gets Out of the Kitchen and onto the Grill

Barbecued Chicken Sliders with Pickled Onions

(photo from Cooking Light)

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme "Get Out of the Kitchen" was chosen by Sandi of The Whistestop Cafe.

 Lets see what we have cooked up for you with this months theme. If you would care to join in either link your light barbecue recipes or add your link to the Linky tool below.

Summer weather is here, but if your barbecue is still rusting in the garage, there's no better time to fix it up and get grilling than now! Nothing says summer like the smoky, flavour-filled smells of a sizzling barbecue which is one of life's simple pleasures. Forecasts for a sizzling summer are as uncertain as predictions of climate change. But the weather has never stopped us here at More Than Burnt Toast where we will be barbecuing every weekend!!! In addition to showcasing fresh and local seasonal food, barbecues allow us to enjoy the great outdoors while mingling with our friends and family. What could be better?

Nothing says summer like barbecues featuring topping-heavy burgers and mayo-drenched salads,  But from finger foods to dessert, there are ways to lighten up barbecue offerings without changing the essence of these foods and how much we enjoy them.

Let's see what the Virtual Supper Club has come up with this month!

Roz of La Bella Vita  shares with us a tasty appetizer of  Grilled Stuffed Portobello Mushrooms. Certainly a delicious way to start our barbecue.

To accompany our meal I brought along an outstanding appetizer of Barbecued Chicken Sliders with Pickled Onions . Shredded, grilled chicken breasts or thighs are dipped in Carolina-style barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings, and butter.

As our main course Sandi of The Whistlestop Cafe wowed us with Scallops Grilled on Rosemary.

Jerry of  Jerry's Thoughts, Musings and Rants accompanied our main attraction with Grilled Vegetable Salad with Creamy Blue Cheese.

As a delicious accompaniment to our barbecue meal Jamie of Mom's Cooking Club has come up with Grilled Thyme Potatoes. How delicious does that sound!

Mary Ann of Meet Me in the Kitchen ends our Get out of the Kitchen menu with a bang with  Blueberry Cheesecake Ice Cream.


On to the recipe:

**Barbecue Chicken Sliders with Pickled Onions**

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)

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Preheat grill to medium-high heat.

 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.

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.

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.

 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.

Serves 4 (2 sliders each)

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