Pulled Chicken Sandwiches With Peach Salsa

Fork-tender chicken in a homemade barbecue sauce is piled onto a crusty roll and topped with a fresh peach salsa.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  cup  chopped  peach
• 1  tablespoon cider vinegar
• 1  tablespoon honey
• 2  teaspoons  chopped fresh cilantro
• 3⁄4 cup ketchup
• 3⁄4 cup cider vinegar
• 1⁄2 cup  coarsely chopped sweet onion
• 1⁄3 cup  firmly packed brown sugar
• 1 (1 ounce) package  McCormick® Grill Mates® Smokin' Sweet Tea Marinade
• 1 1⁄2 lbs boneless skinless chicken breasts
• 1  tablespoon  vegetable oil
• 8  crusty  rolls

Directions

1. For the Peach Salsa, mix the first four ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
2. Mix ketchup, 3/4 cups cider vinegar, onion, brown sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
3. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
4. Shred chicken using 2 forks. Add to saucepan; toss to coat well. Serve shredded chicken mixture on rolls topped with Peach Salsa.