6 bone-in chicken thighs, skin removed
1/2 tsp. seasoned salt
1/4 tsp. paprika

SAUCE:

1 tbsp. canola oil
1 onion, diced
2/3 cup vinegar
1/2 cup ketchup
1/4 cup packed light brown sugar
1 tbsp. spicy brown mustard
6 sandwich buns

Heat grill to medium-high.

Sprinkle chicken on all sides with seasoned salt and paprika. Place chicken on grill. Cook, turning once for 18 minutes or until no longer pink in center.

Make sauce; heat oil in saucepan over medium heat. Add onion, cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Remove chicken from grill, let cool.

Using 2 forks, shred meat from bones. Add shredded chicken to sauce, heat through. Divide chicken with sauce evenly among buns.

Submitted by: Sherry Monfils