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Asian Barbecue Chicken



    2 tablespoons dark brown sugar
    1 teaspoon paprika
    1 teaspoon chili powder
    3/4 teaspoon ground cumin
    1/2 teaspoon ground chipotle chile pepper
    1/2 teaspoon salt
    1/4 teaspoon ground ginger
    2 pounds skinless, boneless chicken thighs
    Cooking spray


    2 teaspoons canola oil
    1/2 cup finely chopped onion
    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 vinegar
    1 tablespoon molasses
    Remaining ingredients:
    8 (2-ounce) sandwich rolls, toasted
    16 hamburger dill chips


Prepare grill.

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 for 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.

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