Black Pepper and Molasses Pulled Chicken Sandwiches

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 294
  • Fat: 6.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 22g
  • Carbohydrate: 35.6g
  • Fiber: 1.8g
  • Cholesterol: 71mg
  • Iron: 3.1mg
  • Sodium: 698mg
  • Calcium: 105mg

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. 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.
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Black Pepper and Molasses Pulled Chicken Sandwiches Recipe at a Glance

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