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Chicken
6-8 bone-in chicken thighs, skin removed (about 2 pounds)
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
Sauce
1 tablespoon vegetable oil
1 small onion, diced
2/3 cup vinegar
1/2 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon spicy brown mustard (I use regular yellow mustard)
6-8 sandwich buns
Heat gas grill to medium-igh or charcoal grill to medium-hot coals.
Chicken: Sprinkle on all sides with seasoned salt and paprika, When grill is ready, place chicken on grill grate. Cook turning once, for 18 minutes or until thigh registers 180 degrees on an instant thermometer.
Meanwhile, prepare Sauce: Heat oil in a medium-size saucepan over medium heat. Add onion and cook 5 minutes. Stir in the remaining sauce ingredients. Bring to a boil, then reduce heat and simmer 5 minutes.
Remove chicken from the grill and allow to cool slightly. With two forks or your hands, shred meat from bones. Add shredded chicken to sauce and heat through. Divide chicken evenly among sandwich buns, a heaping 1/3 cup on each. Serve with coleslaw if desired.
Makes 6-8 sandwiches
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