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Pulled Chicken Sandwiches

August 9, 2016

142

Easy, scrumptious dinner.  I served them on rolls but I like the idea of serving it over a baked potato, gotta try that!

I followed this recipe exactly and served it with garden fresh beans and corn on the cob.  Coleslaw as a side would be excellent as well.

Pulled Chicken Sandwiches (Cooking Light October 2013)

for the chicken:

2 tablespoon dark brown sugar

1 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon ground chipotle chili pepper

1/4 teaspoon ground ginger

1/8 teaspoon salt

1-1/2 to 2 pounds skinless, boneless chicken thighs

for the sauce:

2 teaspoons canola oil

1/2 cup finely diced onion

1 tablespoon 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 tablespoon cider vinegar

Heat your grill on medium high heat.

While the grill is heating, combine the spices for the chicken:  dark brown sugar through the salt.  Place chicken pieces on a cutting board, sprinkle combined spices onto chicken pieces and rub in.  Turn chicken over and repeat.    Place chicken on a canola oil sprayed disposable aluminum cookie sheet.  Set aside while waiting for the grill to heat.

When the grill has come up to heat, place chicken on grill.  Cover and cook chicken for 15 minutes, turning half way through.  Remove chicken onto a clean cutting board and let cool.

While chicken is cooking, start preparing the sauce.  Heat the 2 teaspoons of canola oil in a medium size sauce pan.  Add onions and saute for about 5 minutes until translucent.  Add spices, dark brown sugar through red pepper and cook, stirring into onions, for 30 seconds.  Add ketchup and vinegar.  Bring to a boil, reduce heat and simmer very gently for about 10 minutes, stirring occasionally.   While sauce is simmering, shred chicken with 2 forks.

After 10 minutes of simmering, add the chicken to the sauce.  Stir until chicken is thoroughly coated and cook gently for about 2 minutes.

Serve chicken on toasted rolls.

spices for chicken:

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sprinkling spices over chicken:

132

onto a disposable aluminum cookie sheet:

133

removed from grill onto a cutting board to cool:

135

while chicken is cooking, make sauce:

134

sauteed onions then add spices

136

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then ketchup and vinegar and let simmer:

138

shred chicken and add to sauce:

140

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