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Black Pepper and Molasses Pulled Chicken Sandwiches

Black Pepper and Molasses Pulled Chicken Sandwiches
Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Total time 30 mins
Yield

4 servings (serving size: 1 sandwich)

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.

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

Nutrition 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

How to Make It

  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.