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“This recipe is from a "Best of Cooking Light" Cookbook. It is very easy...and very good.”
1/3 cup

Ingredients Nutrition


  1. Prepare grill.
  2. To prepare chicken, combine first 7 ingredients in a small bowl.
  3. Rub spice mixture evenly over the chicken.
  4. Place chicken on a grill rack coated with cooking spray.
  5. Cover and grill 20 minutes or until a thermometer registers 180 degrees, turning occasionally. (I found I didn't need to cook it the full 20 minutes.).
  6. Let stand for 5 minutes.
  7. Shred with a fork.
  8. To prepare the sauce, heat canola oil in a medium saucepan over medium heat.
  9. Add onion; cook for 5 minutes or until tender, stirring occasionally.
  10. Stir in 2 tbs sugar and next 5 ingredients (through pepper); cook for 30 seconds.
  11. Stir in ketchup, vinegar and molasses/honey.
  12. Bring to a boil.
  13. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring ocassionally.
  14. Stir in chicken; cook for 2 minutes or until heated through.
  15. Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls,; top each with 3 pickle chips and top roll half.
  16. Yield: 8 servings (serving size is one sandwich).
  17. Calories per serving is listed as 365.

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