BBQ Pulled Chicken Sandwiches

I usually love the 4th of July.  We get together with family, eat tons of fabulous food, and watch fireworks, which are always thrilling.  When I was still living with my parents, we would go to my grandparents' house, sit on the golf course they lived above, and watch the fireflies and fireworks after a whole day of swimming.  After I got married, we went to my husband's parents house for their block party and had a great barbecue potluck, and then set off fireworks on the street.  This year, however, was very different.  My husband joined the Coast Guard almost 6 months ago, and as such, we moved to southern Oregon, which is far away from any family.  My husband also just happened to be on duty the whole holiday weekend, including Sunday.  With two very small children, it just didn't work out to get to see any fireworks.  But I will be darned if I won't get good food on the 4th!  I made these delicious Pulled Chicken Sandwiches from Cooking Light, paired them with corn and watermelon, and took dinner to the hubs down at the station.  Even though I saw one measly firework that day, at least I got some good barbecue.

Pulled Chicken Sandwiches

from Cooking Light, June 2006

Chicken:

2 tablespoons dark brown sugar

1 teaspoon paprika

1 teaspoon chili powder

3/4 teaspoon cumin

1/2 teaspoon ground chipotle chili pepper (I just used a little extra chili powder)

1/2 teaspoon salt

1/4 teaspoon ground ginger

2 pounds skinless, boneless chicken thighs (I used breasts)

Cooking spray

Sauce:

2 teaspoons canola oil

1/2 cup finely chopped onion (which I omitted, since my husband has onion issues)

2 tablespoons dark brown sugar

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/4 teaspoon ground allspice

1/8 teaspoon ground red pepper

1 cup ketchup

2 tablespoons cider vinegar (I used white vinegar)

1 tablespoon molasses

Remaining Ingredients:

8 sandwich rolls, toasted

16 hamburger dill chips

(Note: I halved this recipe, which was really easy to do.)  Prepare grill.  (I just cooked the chicken in a pan on my stove on medium-high heat.)  To prepare chicken, combine first 7 ingredients in a small bowl.  Rub spice mixture evenly over chicken.  Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180, turning occasionally.  Let stand for 5 minutes.  Shred with 2 forks.

To prepare sauce, heat canola oil in a medium saucepan over medium heat.  Add onion; cook 5 minutes or until tender, stirring occasionally.  Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds.  Stir in ketchup, vinegar, and molasses; bring to a boil.  Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally.  Stir in chicken; cook 2 minutes or until thoroughly heated.

Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.