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.