This is a great go-to recipe for a potluck (but double it if you need to feed more than 5) or just a summer barbecue. In fact, I just brought it to my church potluck on Sunday and it was gone in a heart beat! It has a little bit of kick, so if you have little ones with sensitive mouths (or if you are sensitive to a little heat) you may want to give them something else. It’s best paired with Hawaiian rolls..the sweet with the spicy makes a party in your mouth!
Now, don’t get spooked, but this recipe is a little bit of work, but not too much. You may be tempted to cheat by not making your own sauce, but don’t. It really is a super yummy recipe as-is. You’ll be surprised by it because the ingredient list seems pretty simple! Oh and this is a Cooking Light recipe from their “Best of Cooking Light 8” magazine/book.
2 lbs skinless, boneless chicken thighs (you can use white meat if you prefer it)
2 T dark brown sugar (you can use light if that is all you have)
1 t paprika
1 t chili powder
3/4 t ground cumin
1/2 t ground chipotle chile pepper (ancho chile pepper works well too)
1/2 t salt
1/4 t ground ginger
2 t canola oil (I use EVOO)
1/2 C finely chopped onions
2 T dark brown sugar
1 t chili powder
1/2 t garlic powder
1/2 t dry mustard
1/4 t ground all spice
1/8 t ground red pepper (I use red pepper flakes)
1 C ketchup
2 T cider vinegar
1 T molasses
1. Heat up your grill 😀
2. To prepare chicken, combine all spices in a small bowl. Rub spice mixture evenly over both sides of the chicken. Place chicken on a grill 20 minutes or until the meat reads 180 degrees w/ a thermometer. Be sure to turn occasionally. Let stand 5 minutes, then shred with 2 forks.
3. To prepare sauce, heat canola oil (or EVOO) in a medium saucepan over medium heat. Add onion, and cook for 5 minutes or until tender, stirring occasionally. Stir in 2 T sugar and remaining spices; 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 and cook for 2 minutes or until thoroughly heated.
4. Serve with Hawaiian rolls or sandwich bun/bread of your choice! (Oh! And if you like pickles, sweet pickle chips taste amazing with these.) I hope you enjoy!