I’ve seen this recipe floating around the internets for a while and I finally got around to trying it out. It is originally from Cooking Light. It is basically a quick BBQ chicken sandwich. I couldn’t find any boneless chicken thighs, so I had to use chicken breast. I also ended up doubling the sauce. I mixed it all together and thought there is no way that is enough to coat all this chicken. I really liked how easy these sandwiches were to make and I also really liked the flavor of the BBQ sauce. I think it would be a good crockpot meal too. I love to have dinner already done when I get home from work!
Black Pepper and Molasses Pulled Chicken Sandwiches
(Printable Recipe)
6 tablespoons ketchup
1 tablespoon cider vinegar
2 tablespoon prepared mustard
2 tablespoon molasses
1 ½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
⅓ teaspoon ground ginger
2 large boneless, skinless chicken breast, cut into chunks
sandwich rolls
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, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place ½ cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.
Ooh, that looks really good!
The sauce sounds excellent and I have some pulled chicken in the freezer that I keep on hand for quick dinners. This would go good with that.
You doubled the recipe when cooking. Have the quantities already been doubled in the recipe as written in the post?
Those sandwiches look delicious. I will be making these soon.