1. Combine coleslaw mix, milk, mayonnaise, green onions, parsley and 1 tablespoon seasoning. Mix well. Chill until ready to serve.
2. Trim chicken thighs of visible fat. Generously sprinkle with 2 tablespoons seasoning. Grill over direct medium heat 10 to 12 minutes, turning once, until chicken is cooked through and internal temperature is at least 170°F. Remove from heat, cover with foil and let rest for 5 minutes. Toast rolls on grill for 2 to 3 minutes until lightly browned.
3. Using 2 forks, shred chicken into bite size pieces. Portion onto toasted rolls; top with slaw.
4. Serve immediately
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