Pulled Chicken Sandwiches

From Cooking Light. Chicken and sauce can be made up to 2 days ahead and stored in the refrigerator.

Has Kim tried this? No


2 tbsp dark brown sugar

1 tsp paprika

1 tsp chili powder

3/4 tsp ground cumin

1/2 tsp ground chipotle chili powder

1/2 tsp salt

1/4 tsp ground ginger

2 lbs chicken thighs

Cooking spray


2 tsp canola oil

1/2 c finely chopped onion

2 tbsp dark brown sugar

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp dry mustard

1/4 tsp ground allspice

1/8 tsp ground red pepper

1 c ketchup

2 tbsp cider vinegar

1 tbsp molasses

Remaining Ingredients:

8 sandwich rolls, toasted

16 dill pickle chips

1. Prepare grill.

2. To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.

3. To prepare sauce, heat oil in a medium saucepan over medium heat. Add onion, cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tbsp sugar and next 5 ingredients; cook 30 seconds. Stir in ketchup, veingar, and molasses; bring to a boil. Reduce heat and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken, cook 2 minutes or until thoroughly heated.

4. Place about 1/2 c chicken mixture on bottom halves of sandwich rolls, top each serving with 2 pickle chips and top roll half. Yield 8 servings. 


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