Shelly's Recipe

PULLED CHICKEN SANDWICHES

Category: Sandwiches

Chicken:
2 tbsp dark brown sugar
1 tsp paprika and chili powder
3/4 tsp ground cumin
1/2 tsp ground chipotle chile pepper and salt
1/4 tsp ground ginger
2 lb skinless, boneless chicken thighs
Cooking spray

Sauce:
2 tsps canola oil
1/2 cup finely chopped onion
2 tbsp dark brown sugar
1 tsp chili powder
1/2 tsp garlic powder and dry mustard
1/4 tsp ground allspice
1/8 tsp ground red pepper
1 cup ketchup
2 tbsp cider vinegar
1 tbsp molasses

Remaining ingredients:
8 (2-oz) sandwich rolls, toasted
16 hamburger dill chips

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.

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 tbsp 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. Serves 8