Black Pepper and Molasses Pulled Chicken Sandwiches




This is about the easiest weeknight dinner you could possibly throw together.  Good taste and simplicity is what we need Monday through Friday and this meal fits those parameters quite nicely.

I also doubled this recipe because who doesn't need leftovers, however, my guys ate it all in one sitting.  They really liked the flavors at play here.  The sauce has a great barbecue taste.  The chili powder and cumin add a nice smokiness while the ketchup and molasses provide sweetness.

Mango slaw was a suggested side dish but we just had potato chips, which worked out fine.

I will be making this simple recipe again and again.  Give it a try.




Combine the first nine 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.  Place 1/2 cup chicken on bottom half of each roll.  Top with pickles and top half of roll.




Serve with a knife and fork.

Black Pepper and Molasses Pulled Chicken Sandwiches
Adapted from Cooking Light

3 Tablespoons ketchup
1 Tablespoon cider vinegar
1 Tablespoon prepared mustard
1 Tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2" pieces
4 (2 oz) sandwich rolls, cut in half horizontally
Dill pickle chips

Combine first nine 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.  Place 1/2 cup chicken on bottom half of each roll.  Top with pickles and top half of roll.

*Note:  I easily doubled this recipe in the hopes of having leftovers but it was eaten up in one meal, go figure.

Posted by Noble Pig at Sunday, November 01, 2009 2:12 PM
Categories: .Entrée

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