Pulled Chicken Sandwiches
The chicken and sauce can be made up to two days ahead and stored in the refrigerator. Reheat in a saucepan before serving.
Chicken:
2 tbsp dark brown sugar
1 tsp paprika
1 tsp chili powder
3/4 tsp ground cumin
1/2 tsp ground chipotle chile pepper
1/2 tsp salt
1/4 tsp ground ginger
2 pounds skinless, boneless chicken thighs
Cooking spray
Sauce:
2 tsp canola oil
1/2 cup finely chopped onion
2 tbsp dark brown sugar
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp allspice
1/8 tsp ground red pepper
1 cup ketchup
2 tbsp cider vinegar
1 tbsp molasses
Also:
8 2-oz sandwich rolls, toasted
16 hamburger dill chips (optional)
1. Prepare grill.
2. To prepare chicken, combine dark brown sugar, paprika, chili powder, ground cumin, ground chipotle chile pepper, salt, and ground ginger 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 degrees. Turn occasionally. Let stand 5 minutes. Shred with 2 forks.
3. To prepare sauce, heat oil in a medium saucepan over medium heat. add onion; cook 5 mnutes or until tender, stirring occasionally. Stir in sugar, chili powder, garlic powder, dry mustard, ground allspice, and ground red pepper, cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick, stirring occasionally. Stir in chicken; cook cook 2 minutes or until throughly heated.
4. Place about 1/3 cup chicken mixture on bottom half of each roll; top each serving with 2 pickle chips and top roll half.
The chicken and sauce can be made up to two days ahead and stored in the refrigerator. Reheat in a saucepan before serving.
Chicken:
2 tbsp dark brown sugar
1 tsp paprika
1 tsp chili powder
3/4 tsp ground cumin
1/2 tsp ground chipotle chile pepper
1/2 tsp salt
1/4 tsp ground ginger
2 pounds skinless, boneless chicken thighs
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Cooking spray
Sauce:
2 tsp canola oil
1/2 cup finely chopped onion
2 tbsp dark brown sugar
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp allspice
1/8 tsp ground red pepper
1 cup ketchup
2 tbsp cider vinegar
1 tbsp molasses
Also:
8 2-oz sandwich rolls, toasted
16 hamburger dill chips (optional)
1. Prepare grill.
2. To prepare chicken, combine dark brown sugar, paprika, chili powder, ground cumin, ground chipotle chile pepper, salt, and ground ginger 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 degrees. Turn occasionally. Let stand 5 minutes. Shred with 2 forks.
3. To prepare sauce, heat oil in a medium saucepan over medium heat. add onion; cook 5 mnutes or until tender, stirring occasionally. Stir in sugar, chili powder, garlic powder, dry mustard, ground allspice, and ground red pepper, cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick, stirring occasionally. Stir in chicken; cook cook 2 minutes or until throughly heated.
4. Place about 1/3 cup chicken mixture on bottom half of each roll; top each serving with 2 pickle chips and top roll half.