Cooking Light's Pulled Chicken Sandwiches

“This was absolutely fantastic. I used chicken breasts rather then thighs, and shortened the chicken cooking time to keep it a little healthier. The whole family loved the recipe, and the leftovers were gone faster then the dish! Serve with toast or rolls, and dill pickles! Cooking Light, June 2007”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chicken:.
  2. Prepare grill.
  3. Mix first 7 ingredients in a small bowl.
  4. Rub spice mixture on chicken. (I put the spice and the chicken in a zip lock and let the kids go to town shaking it.).
  5. Cook chicken on grill coated with cooking spray, 20 minutes, or until 180°F.
  6. Let stand 5 minutes, shred with 2 forks.
  7. Sauce:.
  8. Heat oil on medium in a medium saucepan.
  9. Add onions, and cook until translucent.
  10. Stir in sugar, chili powder, garlic powder, mustard, allspice, and red pepper.
  11. Cook 30 seconds.
  12. Stir in ketchup, vinegar, and molasses.
  13. Bring to a boil; return heat, and simmer 10 minutes.
  14. Stir in chicken; cook 2 minutes or until fully heated.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: