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
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
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.