according to cooking light, the recipe was supposed to make enough for four sandwiches, but they'd be really small sandwiches. so i increased the amount of chicken here (to 1.5 lbs). alternatively, i'd use 2 lbs to make six sandwiches, which is how many kaiser rolls come in a pack anyway. this recipe is pretty forgiving, so you can alter the amounts of flavorings and sauce ingredients to suit your tastes.
3 tbs ketchup
1 tbs cider vinegar
1 tbs prepared mustard
1 tbs molasses
3/4 tsp chili powder
1/2 tsp cumin
1/4 tsp black pepper
1/8 tsp ground ginger
1.5 lbs boneless skinless chicken thighs, cut into 2-inch pieces
4 kaiser rolls
dill pickle slices
1. combine ketchup through chicken in medium saucepan. bring to boil, reduce heat to medium low, cover and simmer, stirring occasionally, 23 mins or til chicken is tender.
2. remove from heat, shred chicken with 2 forks.
3. split rolls, pile on chicken and sauce, top with dill pickle slices.
4. serve with coleslaw and wavy chips!
(i prefer mayo-free coleslaw to contrast with the gooey barbecue sauce -- just toss the shredded veggies with bottled vinaigrette dressing.)
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