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Black Pepper and Molasses Pulled Chicken Sandwiches


Rate this recipe 4.1/5 (8 Votes)


  • 3 Tbsp ketchup
  • 2 Tbsp cider vinegar
  • 1 Tbsp prepared mustard
  • 3/4 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground ginger
  • 12 oz skinless, boneless chicken thighs cut into 2 inch pieces
  • 4 sandwich rolls, cut in half horizontally
  • 12 dill pickle chips


Level of difficulty Average
Cost Average budget


Step 1

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium low, cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat, shred with 2 forks to measure 2 cups of meat.

Step 2

Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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