Pulled Chicken Sandwiches from the Grill

By lorik

Ingredients

• For the Barbecue Sauce:
• Stir together 1 cup ketchup, 1/3 cup cider vinegar, 1/4 cup packed light brown sugar, 1 Tbsp. each prepared yellow mustard and fresh lemon juice, 2 tsp. each soy sauce and Worcestershire sauce, 1 tsp. cayenne, and 1/2 tsp.
• each salt and black pepper.
• For the Chicken:
• FOR THE RUB, COMBINE:
• 1 Tbsp. each garlic powder, light brown sugar, and chili powder
• 1 tsp. each kosher salt and dried thyme
• FOR THE CHICKEN, TOSS:
• 4 chicken thighs, skin removed (4–5 oz. each)
• 1 boneless, skinless chicken breast (7–8 oz.)
• 2 Tbsp. olive oil
• 1 1/2 cups Barbecue Sauce
• 4 Kaiser rolls, halved and toasted

Details

Servings 4
Cooking time 45mins
Adapted from cuisineathome.com

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

For the rub, combine garlic powder, brown sugar, chili powder, salt, and thyme.

For the chicken, toss thighs and breast with oil. Pat rub mixture on chicken pieces until thoroughly coated. Reduce heat on one side of the grill to low. Grill thighs and breast, covered, over low heat until browned, about 10 minutes; flip chicken. Continue grilling chicken until an instant read thermometer inserted into the thickest part of dark meat
registers 160° (without touching bone) and 155 for white meat. Transfer chicken to a bowl.

Shred chicken using two forks while it’s still hot; discard bones. Add Barbecue Sauce to bowl; toss chicken to coat. Divide chicken among rolls; top with slaw if desired.

Per serving (without slaw): 517 cal; 13g total fat (2g sat); 123mg chol; 1954mg sodium; 59g carb; 2g fiber; 41g protein.