The chicken and sauce can be made up to two days ahead and stored in the refrigerator. Reheat the mixture in a saucepan before serving.

Yield

8 servings (serving size: 1 sandwich)

Ingredients

• 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
• 
  Sauce:
• 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  cider vinegar
• 1  tablespoon  molasses
• 
  Remaining ingredients:
• 8  (2-ounce) sandwich rolls, toasted
• 16  hamburger dill chips

Preparation

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.

Calories: 365 (23% from fat)

Fat:  9.1g (sat 2.8g,mono 2.6g,poly 2.6g)

Protein:  28.2g

Carbohydrate: 42.8g

Fiber: 2g

Cholesterol: 94mg

Iron: 3.4mg

Sodium: 877mg

Calcium: 78mg