Pulled Chicken Sandwiches

pulled chicken
Originally uploaded by jenianddean.

Barbecue is becoming one of my favorite things to cook. This pulled chicken recipe is incredibly simple and so tasty. I know a lot of people are intimidated by making their own barbecue sauce but it can be very simple. I have used this sauce recipe with pork also. I really enjoy the flavor. I have made this recipe for five or six gatherings and I never had leftovers. It is easily doubled or tripled for a big crowd.

The only changes I made are: I use boneless-skinless chicken breast instead of thighs and I sometimes bake the chicken in the oven instead of grilling it. I bake it at 350 F for 20-25 minutes or until the juices run clear.


Pulled Chicken Sandwiches
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.

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

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

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.

Yield: 8 servings (serving size: 1 sandwich)

CALORIES 365 (23% from fat); FAT 9.1g (sat 2.8g,mono 2.6g,poly 2.6g); PROTEIN 28.2g; CHOLESTEROL 94mg; CALCIUM 78mg; SODIUM 877mg; FIBER 2g; IRON 3.4mg; CARBOHYDRATE 42.8g

Cooking Light, JUNE 2006


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Filed under Barbecue, Chicken, Cooking Light, Entrees, Grilling, Sandwiches

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