1 cup The Pinehurst Olive Oil Co. Dark Chocolate Balsamic Vinegar*
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
salt and fresh cracked pepper
1 whole skinless rotisserie chicken, shredded (approx. 2 cups)
12 sliders mini buns
bread-and-butter pickle chips (optional)
Combine all the ingredients except chicken and pickles in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Add chicken to balsamic mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.Spoon 3 tablespoons chicken mixture on bottom half of each bun; top each with one pickle chip and top half of bun.
*Fig, Blueberry, Raspberry, Traditional 18-year or Tangerine balsamic are all interesting variations to try as well.