Pulled Chicken Sandwiches
Apr 21, 2008 7:19:43 GMT -8
Post by tami on Apr 21, 2008 7:19:43 GMT -8
I used boneless skinless chicken breast and I put the rub on and then put them in the crock pot for 5 hours on high instead of grilling them. It turned out to be a fantastic recipe!! We had it on whole wheat buns. I will definately make this again! It would be a great company meal.
Pulled Chicken Sandwiches
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.
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.
Yield: 8 servings (serving size: 1 sandwich)
CALORIES 365 (23% from fat); FAT 9.1g (sat 2.8g,mono 2.6g,poly 2.6g); PROTEIN 28.2g; CHOLESTEROL 94mg; CALCIUM 78mg; SODIUM 877mg; FIBER 2g; IRON 3.4mg; CARBOHYDRATE 42.8g
Cooking Light, JUNE 2006
Pulled Chicken Sandwiches
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.
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.
Yield: 8 servings (serving size: 1 sandwich)
CALORIES 365 (23% from fat); FAT 9.1g (sat 2.8g,mono 2.6g,poly 2.6g); PROTEIN 28.2g; CHOLESTEROL 94mg; CALCIUM 78mg; SODIUM 877mg; FIBER 2g; IRON 3.4mg; CARBOHYDRATE 42.8g
Cooking Light, JUNE 2006