This recipe is modified from the March 2011 issue of Cooking Light (click here for original). The sandwiches in the magazine were presented as sliders, but since slider buns were at least twice the cost of regular buns at the store, I opted to make full-size sandwiches. What does this recipe teach? That's it's really easy to make your own BBQ sauce that has a spicy kick. This recipe was in the "Superfast" section of the magazine and it really was superfast.
Modified recipe:
1/2 cup ketchup
1 tablespoon brown sugar
1 tablespoon vinegar
1 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
generous squirt (or two) of prepared dijon mustard
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
2 cups shredded skinless, boneless rotisserie chicken breast
dill pickle chips
Combine ketchup and all ingredients (except chicken and pickles) in a saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally. Add chicken to ketchup mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated. Put on a bun with a pickle chip and enjoy!
Also delicious on chipotle tortilla chips from Mountain Man Nut & Fruit Company.
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