Pale Ale & Mustard BBQ Pulled Chicken

Instructions

• MIX beer, onion, mustard, vinegar brown sugar, ketchup and salt in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender and sauce is slightly thickened. Set aside.

• MEANWHILE, brush chicken lightly with oil and season with salt and pepper, if desired. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.

• SHRED chicken using 2 forks. Add to saucepan with BBQ sauce, tossing to coat well. Serve on rolls topped with coleslaw, if desired.