Pulled Chicken Sandwiches

Ingredients

• 2 teaspoons canola oil 
• 1 teaspoon chili powder 
• 2 tablespoons apple cider vinegar 
• 1 tablespoon t brown sugar dark
• 2 tablespoons t brown sugar dark
• 16  dill pickle 
• 0.5 teaspoon ground mustard dry
• 0.5 teaspoon garlic powder 
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon chipotle chili powder 
• 0.8 teaspoon ground cumin 
• 0.3 teaspoon ground ginger 
• 0.1 teaspoon ground pepper red
• 1.5 ounce hawaiian rolls toasted
• 1 cup catsup 
• 0.5 cup onion finely chopped
• 1 teaspoon paprika 
• 0.1 teaspoon salt 
• 2 pounds chicken thighs boneless skinless

Equipment

• sauce pan
• grill
• kitchen thermometer

Directions

1. Preheat grill to medium-high heat.
2. To prepare chicken, combine first 6 ingredients; rub evenly over chicken.
3. Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180, turning occasionally.
4. Let stand for 5 minutes. Shred with 2 forks.
5. To prepare sauce, while chicken grills, heat canola oil in a medium saucepan over medium heat.
6. 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.
7. Place 1/3 cup chicken mixture on bottom half of each bun; top each with 2 pickle chips and top of bun.