Ingredients: |
Ingredients: 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 1/2 tsp. ground ginger 2 lbs. skinless, boneless chicken thighs
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
Other:
8 (2 oz) sandwich rolls, toasted 16 hamburger dill chips
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Directions: |
Directions:To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken on a grill rack coated with cooking spray, cover and grill for 20 minutes or until a thermometer registers 180º, turning occasionally. Let stand for 5 minutes. Shred with two forks.
To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onions; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tbsp 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 occsionally 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. |