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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
Reviews & Comments 2

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    " It was excellent "
    elgab89 ate it and said...
    What a great combination of spices and ingredients!
    Was this review helpful? Yes Flag
    " It was excellent "
    donman ate it and said...
    Sounds really good :)
    Was this review helpful? Yes Flag

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