Easy Recipe - Pulled Chicken Sandwiches

Pulled Chicken -
I like this one because it is simple and crowd pleasing.  Also its easy after a long work day - as long as you put the rub on the chicken before you go to work, it's really a 30 minute meal.  Buy coleslaw and rolls, make a little green salad, and ding dong bitches, dinner is DONE.

Pulled Chicken Recipe 

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

• Prepare grill. [You can also cook the chicken in a cast iron or pan on the stove, over medium/medium high heat.]
• 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.

David Bonom, Cooking Light
JUNE 2006

Notes: I don't put the full amount of brown sugar in because I find it too sweet. Also, I don't mix all of the sauce with the chicken because I don't like when the rolls get soggy.  Udi's GF hamburger rolls are really good with this sandwich!