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.



BLACK PEPPER AND MOLASSES PULLED CHICKEN SANDWICHES
( adapted slightly from Cooking Light, November 2009)
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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.