- 8
Ingredients
- Sauce:
- 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
- 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
Preparation
Step 1
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.
Note: The chicken and sauce can be made up to two days ahead and stored in the refrigerator.
Nutritional Information
Amount per serving
Calories: 365
Calories from fat: 23%
Fat: 9.1g
Saturated fat: 2.8g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 2.6g
Protein: 28.2g
Carbohydrate: 42.8g
Fiber: 2g
Cholesterol: 94mg
Iron: 3.4mg
Sodium: 877mg
Calcium: 78mg