Pulled Chicken Sandwiches

Pulled Chicken Sandwiches (Adapted from CL)

For the chicken

1 tablespoon dark brown sugar
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile pepper
1/4 teaspoon salt
1/8 teaspoon ground ginger
16 ounces boneless/skinless chicken breasts

For the sauce

1 teaspoon canola oil
1/4 cup finely chopped onion
1 tablespoon dark brown sugar
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
1/8 teaspoon ground red pepper
1/2 cup ketchup
1 tablespoon cider vinegar
1/2 tablespoon molasses

Preheat grill

In a small bowl, whisk together dark brown sugar, paprika, chili powder, cumin, chipotle chile pepper, salt, and ginger. Rub spice mixture evenly over chicken. Place chicken on a lightly oiled grill rack. Cover and grill 10-20 minutes or until a thermometer registers 160 to 170, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.

Add canola oil in a medium saucepan and place over medium heat. Add onion and cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar, chili powder, garlic powder, dry mustard, allspice and ground red pepper. Cook about 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 and cook 2 minutes or until thoroughly heated.

For sandwiches, place about 1/3 cup on the bottom of 4 toasted sandwich rolls. Top with your choice of condiments and remaining toasted roll halves.