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.

David Bonom
Recipe by Cooking Light October 2013

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Raymond Hom; Styling: Pamela Duncan Silver

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
8 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

325 calories; fat 9.7g; saturated fat 2.3g; mono fat 3.8g; poly fat 2.4g; protein 23.9g; carbohydrates 35.4g; fiber 1.6g; cholesterol 106mg; iron 2.7mg; sodium 786mg; calcium 99mg.