Cooking Light's Pulled Chicken Sandwiches |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This was absolutely fantastic. I used chicken breasts rather then thighs, and shortened the chicken cooking time to keep it a little healthier. The whole family loved the recipe, and the leftovers were gone faster then the dish! Serve with toast or rolls, and dill pickles! Cooking Light, June 2007 Ingredients:
2 tablespoons dark brown sugar |
1 teaspoon paprika |
1 teaspoon chili powder |
3/4 teaspoon cumin |
1/2 teaspoon ground chipotle chile pepper |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
2 lbs boneless skinless chicken thighs |
cooking spray |
2 teaspoons canola oil (i used olive) |
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 |
Directions:
1. Chicken:.
2. Prepare grill.
3. Mix first 7 ingredients in a small bowl.
4. Rub spice mixture on chicken. (I put the spice and the chicken in a zip lock and let the kids go to town shaking it.).
5. Cook chicken on grill coated with cooking spray, 20 minutes, or until 180°F.
6. Let stand 5 minutes, shred with 2 forks.
7. Sauce:.
8. Heat oil on medium in a medium saucepan.
9. Add onions, and cook until translucent.
10. Stir in sugar, chili powder, garlic powder, mustard, allspice, and red pepper.
11. Cook 30 seconds.
12. Stir in ketchup, vinegar, and molasses.
13. Bring to a boil; return heat, and simmer 10 minutes.
14. Stir in chicken; cook 2 minutes or until fully heated.
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