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Photo: Raymond Hom; Styling: Pamela Duncan Silver
Active Time:20 minsTotal Time:40 minsServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChicken2tablespoonsdark brown sugar1teaspoonpaprika¾teaspoonground cumin½teaspoonground chipotle chile pepper¼teaspoonground ginger⅛teaspoonsalt2poundsskinless, boneless chicken thighsCooking spraySauce2teaspoonscanola oil½cupfinely chopped onion1tablespoondark brown sugar1teaspoonchili powder½teaspoongarlic powder½teaspoondry mustard¼teaspoonground allspice⅛teaspoonground red pepper1cupketchup2tablespoonscider vinegarRemaining ingredients8(1 1/2-ounce) hamburger buns, toasted16hamburger dill chips
Cook Mode(Keep screen awake)
Ingredients
Chicken
2tablespoonsdark brown sugar
1teaspoonpaprika
¾teaspoonground cumin
½teaspoonground chipotle chile pepper
¼teaspoonground ginger
⅛teaspoonsalt
2poundsskinless, boneless chicken thighs
Cooking spray
Sauce
2teaspoonscanola oil
½cupfinely chopped onion
1tablespoondark brown sugar
1teaspoonchili powder
½teaspoongarlic powder
½teaspoondry mustard
¼teaspoonground allspice
⅛teaspoonground red pepper
1cupketchup
2tablespoonscider vinegar
Remaining ingredients
8(1 1/2-ounce) hamburger buns, toasted
16hamburger dill chips
DirectionsPreheat grill to medium-high heat.To prepare chicken, combine brown sugar, paprika, cumin, chipotle chile powder, ginger and salt in a small bowl. Rub evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180°F, 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 for 5 minutes or until tender, stirring occasionally. Stir in 1 tablespoon sugar, chili powder, garlic powder, dry mustard, allspice and ground red peppe; 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.Make aheadThe chicken and sauce can be made up to two days ahead and stored in the refrigerator.Originally appeared: Cooking Light
Directions
Preheat grill to medium-high heat.To prepare chicken, combine brown sugar, paprika, cumin, chipotle chile powder, ginger and salt in a small bowl. Rub evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180°F, 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 for 5 minutes or until tender, stirring occasionally. Stir in 1 tablespoon sugar, chili powder, garlic powder, dry mustard, allspice and ground red peppe; 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.Make aheadThe chicken and sauce can be made up to two days ahead and stored in the refrigerator.
Preheat grill to medium-high heat.
To prepare chicken, combine brown sugar, paprika, cumin, chipotle chile powder, ginger and salt in a small bowl. Rub evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180°F, 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 for 5 minutes or until tender, stirring occasionally. Stir in 1 tablespoon sugar, chili powder, garlic powder, dry mustard, allspice and ground red peppe; 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.
Make ahead
The chicken and sauce can be made up to two days ahead and stored in the refrigerator.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)325Calories10gFat35gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
