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.
How to Make It
Step 1
Preheat grill to medium-high heat.
Step 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.
Step 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.
Step 4
Place 1/3 cup chicken mixture on bottom half of each bun; top each with 2 pickle chips and top of bun.
Chef'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
Where's the slow cooker version?