pulled chicken sandwiches

IMG_5199-560x373

Ingredients:

Chicken

  • 2 tablespoons dark brown sugar
  • 1 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 2 pounds skinless, boneless chicken thighs
  • Cooking spray

Sauce

  • 2 teaspoons canola oil
  • 1/2 cup finely chopped onion
  • 1 tablespoon 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
  • Remaining Ingredients: 8 (1 1/2-ounce) whole wheat English Muffins, toasted

Preheat grill to medium-high heat.

To prepare chicken, combine first 6 ingredients; rub evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.

To prepare sauce, while chicken grills, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 1 tablespoon sugar and next 5 ingredients (through ground red pepper); cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes.

Place 1/3 cup chicken mixture on bottom half of each bun.

Note: The chicken and sauce can be made up to two days ahead and stored in the refrigerator.
Recipe via Cooking Light; Photo via Perry’s Plate
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