Pulled Chicken Sandwiches

By Judy1

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.

Ingredients

• 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
• Sauce:
• 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.