The chicken and sauce can be made up to two days ahead and stored in the refrigerator. Reheat the mixture in a saucepan before serving.
Yield 8 servings (serving size: 1 sandwich)
Ingredients
- Chicken:
- 2 tablespoons dark brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 pounds skinless, boneless chicken thighs
- Cooking spray
-
Sauce: - 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 1 cup ketchup
- 2 tablespoons cider vinegar
- 1 tablespoon molasses
-
Remaining ingredients: - 8 (2-ounce) sandwich rolls, toasted
- 16 hamburger dill chips
Prepare grill.
To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.
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 tablespoons 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 thoroughly heated.
Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.
Nutritional Information
- Calories: 365 (23% from fat)
- Fat: 9.1g (sat 2.8g,mono 2.6g,poly 2.6g)
- Protein: 28.2g
- Carbohydrate: 42.8g
- Fiber: 2g
- Cholesterol: 94mg
- Iron: 3.4mg
- Sodium: 877mg
- Calcium: 78mg
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