Pulled Chicken Sandwiches

Pulled Chicken Sandwiches Recipe
Photo: Raymond Hom; Styling: Pamela Duncan Silver
Dinner guests are guaranteed to be impressed with this deceptively easy Pulled Chicken Sandwich recipe, which includes a seven-ingredient rub and a simple 15-minute sauce that comes together while the chicken grills. Serve on buns, over fresh greens, or on top of a baked potato for a filling dinner.


8 servings (serving size: 1 sandwich)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 40 Minutes

Nutritional Information

Calories 325
Fat 9.7 g
Satfat 2.3 g
Monofat 3.8 g
Polyfat 2.4 g
Protein 23.9 g
Carbohydrate 35.4 g
Fiber 1.6 g
Cholesterol 106 mg
Iron 2.7 mg
Sodium 786 mg
Calcium 99 mg


2 tablespoons dark brown sugar
1 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 pounds skinless, boneless chicken thighs
Cooking spray
2 teaspoons canola oil
1/2 cup finely chopped 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 tablespoons cider vinegar
Remaining ingredients:
8 (1 1/2-ounce) hamburger buns, toasted
16 hamburger dill chips


1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients; rub evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.

3. To prepare sauce, while chicken grills, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 1 tablespoon sugar and next 5 ingredients (through ground red pepper); cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes.

4. Place 1/3 cup chicken mixture on bottom half of each bun; top each with 2 pickle chips and top of bun.


The chicken and sauce can be made up to two days ahead and stored in the refrigerator.

David Bonom,

Cooking Light

October 2013
Also featured in: Cooking Light, June 2006;
My Notes

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

Add Note