Black Pepper and Molasses Pulled Chicken Sandwiches

Black Pepper and Molasses Pulled Chicken Sandwiches Recipe
Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Make a homemade sauce that delivers great barbecue taste: Chili powder and cumin add smokiness, while ketchup and molasses provide sweetness. 'Cue lovers in North Carolina put the slaw on the sandwich. Try it for a change.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 294
Fat 6.5 g
Satfat 1.5 g
Monofat 2.6 g
Polyfat 1.4 g
Protein 22 g
Carbohydrate 35.6 g
Fiber 1.8 g
Cholesterol 71 mg
Iron 3.1 mg
Sodium 698 mg
Calcium 105 mg

Ingredients

3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips

Preparation

1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Note:

November 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note