Cook Time: 40 mins
Servings: 8
Ingredients
Chicken:
- 2 tablespoons dark brown sugar
- 1 teaspoon paprika
- ¾ teaspoon ground cumin
- ½ teaspoon ground chipotle
chile pepper
- ¼ teaspoon ground ginger
- ⅛ teaspoon salt
- 2 pounds skinless, boneless
chicken thighs
- Cooking spray
Sauce:
- 2 teaspoons canola oil
- ½ cup finely chopped onion
- 1 tablespoon dark brown sugar
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground red pepper
- 1 cup ketchup
- 2 tablespoons cider vinegar
Remaining ingredients:
- 8 (1½-ounce) hamburger buns,
toasted
- 16 hamburger dill chips
Directions
- Preheat grill to medium-high heat.
- To prepare chicken, combine first 6 ingredients;
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°,
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
and next 5 ingredients (through ground red pepper); 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.
