Pulled Chicken Sandwiches
From linspj 14 years agoIngredients
- CHICKEN: shopping list
- 2 tablespoons dark brown sugar shopping list
- 1 teaspoon paprika shopping list
- 1 teaspoon chili powder shopping list
- 3/4 teaspoon ground cumin shopping list
- 1/2 teaspoon ground chipotle chile pepper shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground ginger shopping list
- 2 pounds skinless, boneless chicken thighs shopping list
- cooking spray shopping list
- SAUCE: shopping list
- 2 teaspoons canola oil shopping list
- 1/2 cup finely chopped onion shopping list
- 2 tablespoons dark brown sugar shopping list
- 1 teaspoon chili powder shopping list
- 1/2 teaspoon garlic powder shopping list
- 1/2 teaspoon dry mustard shopping list
- 1/4 teaspoon ground allspice shopping list
- 1/8 teaspoon ground red pepper shopping list
- 1 cup ketchup shopping list
- 2 tablespoons cider vinegar shopping list
- 1 tablespoon molasses shopping list
- REMAINING INGREDIENTS: shopping list
- 8 (2-ounce) sandwich rolls, toasted shopping list
- 16 hamburger dill chips shopping list
How to make it
- Prepare grill.
- 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.
- To prepare sauce, heat canola oil in a medium saucepan over medium heat.
- Add onion; cook for 5 minutes or until tender, stirring occasionally.
- Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds.
- Stir in ketchup, vinegar, 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.
- Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.
- Yield: 8 servings (serving size: 1 sandwich)
- Cooking Light, JUNE 2006
- 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.
People Who Like This Dish 1
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