↞ recipe box start page
Category: Sandwiches
Prep Time: Cook Time: Total Time:
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
view more member recipes
PULLED CHICKEN SANDWICHES
view my recipes
print
save
Category: Sandwiches
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pulled Pork Sandwiches
by kathiecooks
Nonstick cooking spray 3 - 3 1/2 lb. boneless shoulder pork roast (shoulder picnic is good) 10oz. jar apricot spreadable fruit (like Polaner All-Fruit) 1 c. bottled hot-style barbecue sauce (Op
by kathiecooks
Nonstick cooking spray 3 - 3 1/2 lb. boneless shoulder pork roast (shoulder picnic is good) 10oz. jar apricot spreadable fruit (like Polaner All-Fruit) 1 c. bottled hot-style barbecue sauce (Op
Mini Pulled Pork Sandwiches (sjr)
by ICOOK2
For pork and marinade: 1 onion, chopped 6 cloves garlic, peeled 1 jalapeno pepper, seeded and chopped 3/4 cup apple cider vinegar 1/2 cup ketchup 1/3 cup molasses 1/4 cup Dijon mu
by ICOOK2
For pork and marinade: 1 onion, chopped 6 cloves garlic, peeled 1 jalapeno pepper, seeded and chopped 3/4 cup apple cider vinegar 1/2 cup ketchup 1/3 cup molasses 1/4 cup Dijon mu
Carolina Pulled Pork Sandwiches
by ICOOK2
1 onion, chopped (1 cup) 2 cloves garlic, chopped 4 lbs boneless pork butt shoulder roast 1 Tbsp dry fajita seasoning 2/3 cup catsup 1/3 cup packed dark brown sugar 1/3 cup cornstarch 3 Tbsp ap
by ICOOK2
1 onion, chopped (1 cup) 2 cloves garlic, chopped 4 lbs boneless pork butt shoulder roast 1 Tbsp dry fajita seasoning 2/3 cup catsup 1/3 cup packed dark brown sugar 1/3 cup cornstarch 3 Tbsp ap
Chipotle Pulled-pork Sandwiches - Crock Pot
by sgre52160
1 tablespoon packed brown sugar 2 teaspoons salt 2 teaspoons garlic powder 1 1/2 teaspoons ground mustard 3 teaspoons chili powder 1 boneless pork shoulder (3 lb), trimmed of fat 1 can (8
by sgre52160
1 tablespoon packed brown sugar 2 teaspoons salt 2 teaspoons garlic powder 1 1/2 teaspoons ground mustard 3 teaspoons chili powder 1 boneless pork shoulder (3 lb), trimmed of fat 1 can (8
Arans Crockpot Pulled Pork Sandwiches
by ICOOK2
2 1/2 lb. or larger Pork shoulder or butt 1 medium onion, chopped 1/2 red bell pepper, chopped 1/2 C. balsamic vinegar 1 can chicken or pork stock 1 C. water Spice mix: 4 Tbs. of chick
by ICOOK2
2 1/2 lb. or larger Pork shoulder or butt 1 medium onion, chopped 1/2 red bell pepper, chopped 1/2 C. balsamic vinegar 1 can chicken or pork stock 1 C. water Spice mix: 4 Tbs. of chick
view more member recipes