Pulled Chicken Sandwiches
These amazing pulled chicken sandwiches are perfect for anyone who wants restaurant-quality flavor without the fuss! Your family and friends will absolutely love the smoky, sweet barbecue taste that comes together in just 40 minutes.
Recipe Details
Timing & Servings: Active Time: 20 minutes, Total Time: 40 minutes, Serves: 8 people.
Nutrition Profile: Nut-Free, Dairy-Free, High-Protein, Egg-Free.
Nutrition Facts (per serving): 325 Calories, 10g Fat, 35g Carbs, 24g Protein.
Ingredients You’ll Need
Dark brown sugar: You’ll need 2 tablespoons plus 1 extra tablespoon for the sauce. Brown sugar gives that perfect caramelized sweetness that makes barbecue so good!
Paprika: Just 1 teaspoon adds beautiful color and mild smoky flavor to your chicken rub.
Ground cumin: ¾ teaspoon brings that warm, earthy taste that makes everything smell amazing.
Ground chipotle chile pepper: ½ teaspoon gives you that perfect smoky heat without being too spicy.
Ground ginger: ¼ teaspoon adds a subtle warmth that really makes the flavors pop.
Salt: ⅛ teaspoon helps bring all those spices together beautifully.
Chicken thighs: 2 pounds of skinless, boneless thighs stay so much juicier than chicken breasts for pulled chicken.
Neutral oil: 2 teaspoons of canola or avocado oil work perfectly for cooking the onions.
Onion: ½ cup finely chopped adds sweetness and depth to your barbecue sauce.
Chili powder: 1 teaspoon brings that classic barbecue flavor everyone loves.
Garlic powder: ½ teaspoon gives you garlic flavor without any chopping.
Dry mustard: ½ teaspoon adds a tangy kick that balances the sweetness perfectly.
Ground allspice: ¼ teaspoon brings warm, complex flavor to your sauce.
Ground red pepper: ⅛ teaspoon adds just a tiny bit of heat.
Ketchup: 1 cup forms the base of your delicious barbecue sauce.
Cider vinegar: 2 tablespoons brighten up the sauce with perfect tanginess.
Hamburger buns: 8 buns toasted golden make the perfect base for your sandwiches.
Hamburger dill chips: 16 pickle chips add that classic crunch and tang every pulled chicken sandwich needs.
How to Make Pulled Chicken Sandwiches
Step 1: Preheat your grill to medium-high heat. Mix 2 tablespoons brown sugar, paprika, cumin, chipotle chile powder, ginger, and salt in a small bowl. Rub this spice mixture evenly all over your chicken thighs. You want every piece coated with those amazing flavors!
Step 2: Spray your grill rack with cooking spray. Place the seasoned chicken on the grill and cover. Grill for 15 minutes, turning occasionally, until a thermometer reads 180°F. Let the chicken rest for 5 minutes, then shred it with two forks.
Step 3: While your chicken grills, heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until it gets tender and smells amazing.
Step 4: Stir in 1 tablespoon brown sugar, chili powder, garlic powder, dry mustard, allspice, and red pepper. Cook for just 30 seconds until everything smells incredible. Add the ketchup and vinegar, then bring everything to a boil.
Step 5: Reduce the heat and let your sauce simmer for 10 minutes, stirring occasionally. It should thicken up nicely. Stir in your shredded chicken and cook for 2 more minutes so all those flavors come together.
Step 6: Put about ⅓ cup of the chicken mixture on the bottom half of each toasted bun. Top with 2 pickle chips and the top bun. Now you’re ready to enjoy!
Easy and Quick Pulled Chicken Sandwiches Version
Want to make this even faster? You can use a rotisserie chicken from the store! Just shred about 3 cups of meat and skip the grilling step. Make the sauce exactly the same way, then mix in your shredded rotisserie chicken. You’ll have dinner ready in just 20 minutes!
Serving Ideas
These pulled chicken sandwiches make a complete meal on their own! Serve them with crispy coleslaw, golden french fries, or crunchy potato chips. Sweet corn on the cob and creamy baked beans make perfect summer sides too.
Storage
Store leftover chicken and sauce in the refrigerator for up to 3 days in a covered container. Reheat gently in the microwave or on the stovetop over low heat. You can even make the whole recipe up to 2 days ahead – just reheat when you’re ready to serve!
Substitutions
No chipotle chile powder? Regular chili powder works great instead. You can swap chicken breasts for thighs, but watch the cooking time since they cook faster. Apple cider vinegar can be replaced with white vinegar or even lemon juice.
Pro Tips
- Don’t skip the resting time: Let that chicken rest for 5 minutes after grilling so it stays super juicy when you shred it.
- Toast those buns: Toasted buns hold up so much better and won’t get soggy from the sauce.
- Make it ahead: This recipe tastes even better the next day when all the flavors have time to meld together.
- Check the temperature: Chicken thighs are done at 180°F, which keeps them perfectly tender for shredding.
FAQs
Can I make this without a grill?
You bet! You can cook the seasoned chicken in a large skillet over medium heat for about 6-8 minutes per side, or bake it at 375°F for 25-30 minutes until it reaches 180°F.
How spicy is this recipe?
It’s got a nice mild heat that most people love! The chipotle and red pepper give it warmth without being too hot. You can always add more or less to suit your taste.
Can I freeze the leftover chicken?
Sure! The cooked chicken and sauce freeze beautifully for up to 3 months. Just thaw overnight in the fridge and reheat gently.
What if I don’t have all the spices?
No worries! You can use a store-bought barbecue seasoning blend instead of making your own rub. Just use about 2-3 tablespoons on the chicken.
I’d love to hear how your pulled chicken sandwiches turn out! Let me know in the comments if you try any fun variations or serving ideas. Happy cooking, friends!
