This recipe was influenced by CookingLight.com
2 Tbl dark brown sugar
1 tsp paprika
3/4 tsp ground cumin
1/2 tsp ground chipotle chile pepper
1/4 tsp ground ginger
1/8 tsp salt
2 pounds skinless, boneless chicken thighs
2 Tbls canola oil
1/2 cup finely chopped onion
1 Tbl dark brown sugar
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dry mustard (I used regular, it's all I had!)
1/8 tsp ground red pepper
1 cup ketchup
2 Tbls cider vinegar
Preheat grill to medium-high heat.
To prepare chicken, combine first 6 ingredients; rub evenly over chicken. Place chicken non 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 5 minutes or until tender, stirring occasionally. Stir in 1 Tbls 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; top each with 2 pickle chips and top of bun.
This was a super quick, super easy way to make pulled BBQ chicken. We both added hot sauce to our sandwiches - but YUM!