1 June 2011

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)

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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25 comments:

  1. Your chicken sliders sound great Val and I love the sherry vinegar in them. It brings such depth of flavor to dishes.

    Also love Cooking Light. I've been reading the magazine since it first came out and that was a while back.
    Sam

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  2. There are some negative things about living in an apartment, Val. One of them is...no bbq! :( I have to do a lot of adapting of recipes. But I sure love the look of these sliders.

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  3. The chicken sliders are such a nice different sandwich for the summer1 Love the idea of this club!

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  4. Nice roundup! I wish I had a grill, but that won't stop me from trying with an indoor grill, hehe. s

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  5. Very smart to grill the chicken basically naked and then move to the sauce. Most of the time, sauce on a grill just ends up burnt. A spice rub is the way to go. Cheers!

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  6. I wish I had a BBQ... Those sliders look fantastic!

    Cheers,

    Rosa

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  7. i know i should be excited over the bbq but those pickled onions are def something i could eat as a meal. bad i know.

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  8. Look delicious Vall, I love grill chicken, x gloria

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  9. I wanted a bite of those before I even read what they were. The picture itself made me want to eat it. I love the sauce here. I can't grill too easily, but I can cook some chicken and enjoy tearing into some good faux barbecue!

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  10. Wow, those sliders look amazing, like comfort food inside a bun. Delicious!
    *kisses* HH

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  11. What a great choice of dish I really have to start making sliders. They look delicious Val.

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  12. Every time I have something pickled (in a sandwich or otherwise), I wonder why I don't do it more often. I love what it does to counterpoint the other ingredients.

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  13. Those chicken sliders look so tasty and perfect for the hot weather we're not full speed ahead in down here! This is when I want to move to Canada! I've got my post up and running for you and am off to read everyone else's recipes! Too much fun; thanks for hosting!

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  14. These look great. I love pickled onions - quick to make and they pack a wallop of flavour. I have bookmarked this for future use.

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  15. I've yet to make "sliders"! My mind is working overtime on how I can "Greek-ify" this dish! Thanks for sharing Val! They look delish.

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  16. So many wonderful summerful options! I love the pickled onions on top of these sammies! How fun!

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  17. This looks yummy....you have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that
    http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html

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  18. Val they look great! The pickled onions are not as we know them in the UK but they do sound good!!

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  19. Mmmmm, delicious Val! Cooking Light seems like the kind of magazine I would love to read :D.
    I'm bringing the wine, girl!

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  20. Those sliders look fantastic! I love pickled onions on anything.

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  21. This is a barbecue I would love to attend! Do much good food!

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  22. Chicken thighs, my favourites! I just bought the newest issue of Cooking Light yesterday and haven't had a chance to sit down and read it yet. I'm looking forward to that tonight. And GO CANUCKS!!!!

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  23. what a unique batch of sliders, val! those pickled onions are a great touch, just what the chicken needs to provide a little more excitement!

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  24. A great dish. A great menu. I am off to check out the other blogs.

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  25. I've collected so many good recipes from Cooking Light. These sliders sound delicious!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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