I have to say: These were rad. And healthy, in theory, because I got the recipe off the Cooking Light website. Although the recipe said it would feed 8, but it didn’t sound like a lot of meat, so I doubled it and then it only fed the 5 of us with one serving left over, soo…. it might be ‘healthy’ because the portion sizes are made for Lilliputians (was it helpful that I just linked that to wiki or condescending that I thought that might be too obscure?).
Regardless of the healthiness factor, the meat had awesome flavor and the sandwiches satisfied my BBQ craving without taking an entire day to smoke a giant chunk of meat.
Don’t ask my kids, though. We required them to try the sandwiches with pickles like the recipe called for (because we’ve finally learned after 10+ years of parenting that if we force them to eat things a few times they usually end up liking them) and this ignited The Great Pickle War of 2012. One of my children (who will remain nameless because he occasionally reads this blog and I think he regrets this stance now) absolutely refused to touch one bite of his dinner and instead marched up the stairs to go to bed early once he was told he would be required to try the sandwich with pickles.
He came back down 7 minutes later and retracted his declaration of refusal to eat. Sometimes winning the parenting battle just means being infinitesimally more stubborn than your children. I was seconds away from climbing the stairs to talk to him about it. (Although, if he’s reading this, I was totally going to let him go to bed with no dinner. Totally.)
Jason and I, however, agreed this recipe was a total winner. It was a double winner for me because he came home before I’d had a chance to rub the chicken thighs with the spices, could tell I was slightly on the verge (possibly because this is the glass of wine I poured myself:
and offered to do all of the raw meat handling for the meal. True love is when your spouse offers to do the gross things he knows you hate without you even having to ask.
|Pulled Chicken Sandwiches|
- 4 tablespoons dark brown sugar
- 2 teaspoon paprika
- 2 teaspoon chili powder
- 1 1/2 teaspoon ground cumin
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 4 pounds skinless, boneless chicken thighs
- 3 teaspoons canola oil
- 3/4 cup finely chopped onion
- 3 tablespoons dark brown sugar
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground red pepper
- 1 1/2 cup ketchup
- 4 tablespoons cider vinegar
- 8 (2-ounce) sandwich rolls, toasted
- 16 hamburger dill chips
- Heat grill.
- Mix brown sugar through ginger in a shallow bowl. Rub chicken thighs with spice mixture.
- Grill chicken thighs for 20 mins or until cooked to an internal temp of 180 degrees.
- Take the chicken off the grill and put it on a plate covered with tinfoil to rest for 10 mins. Shred.
- In a medium sauce pan heat canola oil on medium.
- Add onion and cook until onion is soft (about 5 mins).
- Add remaining spices and stir to combine.
- Cook another 30 seconds or so.
- Add ketchup and vinegar.
- Simmer another 3 or 4 minutes.
- Stir in chicken and bring up to temp. Remove from heat.
- Serve chicken on toasted buns with pickles.