Pulled Chicken Sandwiches

Ingredients

Chicken

• 2 tablespoons dark brown sugar
• 1 teaspoon paprika
• ¾ teaspoon ground cumin
• ½ teaspoon ground chipotle chile pepper
• ¼ teaspoon ground ginger
• ⅛ teaspoon salt
• 2 pounds skinless, boneless chicken thighs
• Cooking spray

Sauce

• 2 teaspoons canola oil
• ½ cup finely chopped onion
• 1 tablespoon dark brown sugar
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon dry mustard
• ¼ teaspoon ground allspice
• ⅛ teaspoon ground red pepper
• 1 cup ketchup
• 2 tablespoons cider vinegar

Remaining ingredients

• 8 (1 1/2-ounce) hamburger buns, toasted
• 16 hamburger dill chips

Directions

1. Preheat grill to medium-high heat.
2. To prepare chicken, combine brown sugar, paprika, cumin, chipotle chile powder, ginger and salt in a small bowl. Rub evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180°F, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.
3. To prepare sauce, while chicken grills, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 1 tablespoon sugar, chili powder, garlic powder, dry mustard, allspice and ground red peppe; 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.
4. Place 1/3 cup chicken mixture on bottom half of each bun; top each with 2 pickle chips and top of bun.