You cannot have a Forth of July barbecue – even a gourmet one – without turning on the grill. However, you can have one without burgers. Our pulled chicken sandwich is the perfect way to get your charcoal fix while remaining true to your theme. Here is how to prepare it.
Serves 8
Prep time: 15 minutes
Cook time: 40 minutes
NOTE: The chicken can be made up to two days in advance
Ingredients:
Rub:
2 tablespoons light brown sugar
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon Kosher salt
1/4 teaspoon ground ginger
2 lbs skinless, boneless chicken thighs
Sauce:
2 teaspoons olive oil
1 shallot, minced
2 tablespoons light brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup ketchup
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
2 tablespoons cider vinegar
1 tablespoon molasses
8 potato rolls, toasted
16 bread and butter pickle slices
Procedure
Heat the charcoal grill to medium and coat the rack with oil or cooking spray. Mix all the spices (the first five ingredients) in a small bowl and rub the mixture over the chicken thighs. Place chicken on the grill, cover, and cook for 20 minutes, flipping halfway, or until the internal temperature reads 180 degrees. Let stand for about 10 minutes, then shred meat from the bone. If you are doing this in advance, store the chicken in the refrigerator and prepare the sauce on the day of the event.
Heat the oil in a medium saucepan and add the shallot. Cook for about 2 minutes or until tender. Mix the brown sugar, chili powder, dry mustard, and allspice and add to shallots. Cook for 30 seconds, then stir in ketchup, vinegar, and molasses. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until slightly thickened. Add pulled chicken to sauce and heat through. Place about 1/3 cup of chicken on the bottom half of each potato roll and top with a pickle slice.
