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Pulled Chicken Sandwiches

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on time 20 mins
Total time 40 mins
Yield 8 servings (serving size: 1 sandwich)
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.

Ingredients

  • Chicken:
  • 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
  • Sauce:
  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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

Also appeared in: Cooking Light, June, 2006;