Recipe

Pulled Chicken Sandwiches Recipe


Pulled Chicken Sandwiches Recipe Linspj / All my dishes
1 year, 3 months ago
From Cooking Light, this is an easy quick meal that is a twist on pulled pork. It is very good!
Prep:15m Cook:30m Servings:8

Linspj

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Ingredients
  • CHICKEN:
  • 2 tablespoons dark brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 pounds skinless, boneless chicken thighs
  • Cooking spray
  • SAUCE:
  • 2 teaspoons canola oil
  • 1/2 cup finely chopped onion
  • 2 tablespoons dark brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground red pepper
  • 1 cup ketchup
  • 2 tablespoons cider vinegar
  • 1 tablespoon molasses
  • REMAINING INGREDIENTS:
  • 8 (2-ounce) sandwich rolls, toasted
  • 16 hamburger dill chips

Directions
  1. Prepare grill.
  2. To prepare chicken, combine first 7 ingredients in a small bowl.
  3. Rub spice mixture evenly over chicken.
  4. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally.
  5. Let stand for 5 minutes. Shred with 2 forks.
  6. To prepare sauce, heat canola oil in a medium saucepan over medium heat.
  7. Add onion; cook for 5 minutes or until tender, stirring occasionally.
  8. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds.
  9. Stir in ketchup, vinegar, and molasses; bring to a boil.
  10. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally.
  11. Stir in chicken; cook 2 minutes or until thoroughly heated.
  12. Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.
  13. Yield: 8 servings (serving size: 1 sandwich)
  14. Cooking Light, JUNE 2006
  15. The chicken and sauce can be made up to two days ahead and stored in the refrigerator. Reheat the mixture in a saucepan before serving.

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Comments

donman 1 year, 3 months ago said:
Sounds really good :)

elgab89 1 year, 2 months ago said:
What a great combination of spices and ingredients!


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