I’m a lover of good barbecue and while I will order it any chance I get I don’t make it at home too often. It’s time consuming and you usually have to make large batches. While my husband can eat the same thing for days, I get tired of it. I was very surprised and giddy at the thought of having pulled chicken in less time than it takes to go to a restaurant? That’s right folks, you can have this delicious sandwich prepared in about 30 minutes. Yup, you heard me, you can make these on a weeknight or better yet you can make them ahead of time and have them ready whenever you are!

In the time it takes to heat the grill, you can mix together and apply the dry rub. While the chicken is cooking on the grill, make up the sauce. Shred the chicken and stir it in and voila, you’ve got yourself an awesome dinner. My husband downed one of these sandwiches before I could even finish snapping pictures of mine. It’s great when you can make something that they love, tastes like it was a laborious meal, and yet it took you mere minutes. So, what are you waiting for?

Pulled Chicken Sandwiches

Ingredients

For the Chicken:

• 2 Tbsp dark brown sugar
• 1 tsp paprika
• 1 tsp chili powder
• 3/4 tsp ground cumin
• 1/2 tsp ground chipotle chile pepper
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 2 lbs skinless, boneless chicken thighs (or about 4 chicken breasts)
• Cooking Spray

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For the 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
• 1 cup ketchup
• 2 Tbsp cider vinegar
• 1 Tbsp molasses

Serve with:

• 8 sandwich rolls
• dill pickle  chips

Pre-heat grill.

To prepare the chicken; combine the first 7 ingredients in a small bowl. Rub the spice mixture evenly over the chicken. Place the chicken on a grill rack coated with cooking spray. Cover and grill for 20 minutes or until a thermometer registers 180 F, turning occasionally. Let stand for 5 minutes. Shred chicken with 2 forks or using this great method!

To prepare the sauce; heat the canola oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes or until tender, stirring occasionally. Stir in the next 6 ingredients and cook for 30 seconds. Stir in the ketchup, vinegar, and molasses and bring to a boil. Reduce heat and simmer for 10 minutes to until slightly thickened, stirring occasionally. Stir in the chicken and cook for 2 minutes or until thoroughly heated.

Place about 1/3 cup of the chicken mixture on the sandwich rolls and top with pickle chips.

Note: The chicken and the sauce can be made up to two days in advance and stored in the refrigerator.

Nutritional Information

Per serving: Calories 365, Fat 9.1g, Saturated Fat 2.8g, protein 28.2g, Carbohydrate 42.8g, Fiber 2g, Cholesterol 94mg, Iron 2.4mg, Sodium 877mg, Calcium 78mg.

Source: Cooking Light, June 2006