Pulled Chicken Sandwiches


by: I Can Cook That

It's difficult to not associate barbecues with Labor Day weekend. The unofficial end of summer is usually spent the same way summer began on Memorial Day: relaxing (preferably at a beach) and enjoying the company of friends and family while eating burgers, hot dogs, and grilled chicken. Well, there was no beach for me this weekend, but I was still able to "grill" despite the kind of crummy weather so that I still got my barbecue fix. Cooking Light has a surprisingly simple looking recipe for Pulled Chicken Sandwiches that I just had to try.


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serves: 8

For the chicken:

2 tablespoons light brown sugar

1 teaspoon paprika

1 teaspoon chili powder

3/4 teaspoon ground cumin

1/2 teaspoon ground chipotle chili pepper

1/2 teaspoon salt

1/4 teaspoon ground ginger

2 pounds skinless, boneless chicken thighs

Cooking spray

For the sauce:

2 teaspoons canola oil

1 onion, finely chopped

2 tablespoons light 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 sandwich rolls, toasted

Pickles, your choice

Nutrition Facts
Pulled Chicken Sandwiches

Servings Per Recipe: 8

Amount per Serving

Calories: 388

  • Total Fat: 8.5 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 94.2 mg
  • Sodium: 908.5 mg
  • Total Carbs: 48.6 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 16.7 g
  • Protein: 28.9 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Begin by preheating your grill. I was stuck indoors, so I just used a grill pan.

2.  Combine first 7 ingredients (light brown sugar through ginger) in a small bowl. I somehow misplaced my measuring spoons so I kind of eyeballed all of these ingredients. Don't worry about getting the perfect amounts, it's more about the proportion to the other spices.

3.  Rub the mixture evenly over the chicken.

4.  Place chicken on a grill rack coated with cooking spray.

5.  Cover and cook for 20 minutes, or until a thermometer registers 180 degrees, turning occasionally.

6.  Let stand for 5 minutes.

7.  Shred with 2 forks.

8.  Prepare your onions. If needed, slice your pickles.

9.  To prepare sauce, heat oil in a medium saute pan over medium heat. Add onion and cook for 5 minutes or until soft. Stir in 2 tablespoons brown sugar, and the next 5 ingredients (chili powder through ground red pepper) and cook for 30 seconds.

10.  Add ketchup, vinegar and molasses.

11.  Bring to a boil, reduce heat, and simmer for 10 minutes or until slightly thickened, stirring occasionally.

12.  Stir in chicken and cook for 2 minutes, making sure the chicken is thoroughly coated in the sauce.

13.  Place about 1/3 cup chicken mixture on bottom halves of the toasted roll.

14.  Top with pickles if desired.

Cooks' note:
This meal could easily be used in the winter months to remind you of the warmer weather. You could make this as I did on a grill pan, or to really enhance the flavor, you could cook the chicken in a slow cooker for 5 hours on low.

For step by step photos, please visit http://www.icancookthat.org/2011/09/pulled-chicken-sandwiches.html

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