Thursday, April 22, 2010

Weekend Fare: Pulled Chicken Sandwiches

This recipe is delicious as well as quick and easy! I found the recipe in the November 2009 issue of Cooking Light. We enjoyed these sandwiches with oven fries. I really like the combination of flavors - it makes a smoky, sweet, slightly spicy, bbq.

( adapted slightly from Cooking Light, November 2009)
Print This Recipe

3  Tb.  ketchup
1  Tb.  cider vinegar
1  Tb.  prepared mustard
1  Tb.  molasses
3/4  tsp.  chili powder
1/2  tsp.  ground cumin
1/4  tsp.  freshly ground black pepper
1/8  tsp.  ground ginger
12  oz.  skinless, boneless chicken thighs or breast, cut into 2-inch pieces
4  sandwich rolls, cut in half horizontally
12  dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 20-25 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.


  1. Yum. Did you post a recipe for those fries that look delicious?

    Also, I was wondering if you guys would consider adding a blog roll or maybe reviewing some cooking blogs you like. I read yours faithfully every time you post, but I'd like to add some more to the list if you deem them worthy. :)

  2. I want to eat this right now! It looks so yummy!

  3. Delish recipe :-) thanks for posting