Ingredients:
Chicken:
2 tbsp dark brown sugar
1 tsp paprika
1 tsp chili powder
3/4 tsp ground cumin
1/2 tsp ground chipotle chili pepper
1/2 tsp salt
1/4 tsp ground ginger
2 lbs skinless, boneless chicken thighs
cooking spray
Sauce:
2 tsp canola oil
1/2 cup finely chopped onion
2 tbsp dark brown sugar
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp ground allspice
1/8 tsp ground red pepper (cayenne)
1 cup ketchup
2 tbsp cider vinegar
1 tbsp molasses
Remaining Ingredients:
8 sandwich rolls, toasted
15 hamburger dill pickle chips
Directions:
1. Prepare grill.
2. To prepare chicken, combine first 7 ingredients in a small
bowl. Rup spice mixture evenly over chicken. Let stand 10
minutes and then place chicken on grill. Cover and grill 20
minutes or until done, turning occasionally. Let stand 5 minutes.
Shred with 2 forks.
3. To prepare sauce, heat canola oil in a medium saucepan
over medium heat. Add onion; cook for 5 minutes or until tender,
stirring occasionally. Stir in 2 tbsp of sugar and next 5 ingredients
(through pepper); cook 30 seconds. Stir in ketchup, vinegar, and
molasses; bring to a boil. Reduce heat, and simmer 10 minutes
or until slightly thickened, stirring occasionally. Stir in
chicken; cook 2 minutes or until throughly heated.
4. Place about 1/3 cup chicken mixture on bottom halves of
sandwich rolls; top each serving with 2 pickle chips and top of
roll half.
Yield: 8 servings (serving size 1 sandwich)
Nutritional Information:
Calories 365; Fat 9.1g; Protein 28.2g; Carb 42.8g; Fiber 2g; Sodium 877mg; Calc 78mg