Black Pepper-Molasses Pulled Chicken Sandwiches

Black Pepper-Molasses Pulled Chicken Sandwiches

While I was visiting my family in Florida a couple of weeks ago I made my annual trip to the local citrus grove so I could bring Manly back some ruby red grapefruits which he loves to make vodka with fresh squeezed juice out of. While there I found a jar of candied jalapenos. I had to have them! Once home they became my contribution to this sandwich from Cooking Light magazine. My son, Michael flipped out over the jalapenos and went back to the restaurant kitchen where he works and decided he wanted to try and make his own. We concocted a recipe as a starting point and they came out perfect on the first try! His boss, Christy, tried them on mini burgers and chili and even brought some home to her husband who also loved them. They then had the idea to candy some habaneros!!! My kind of people. That worked very well also and I believe those would be a great accompaniment to anything jerked. Yum!


I've included our recipe for the candied peppers in case you'd like to try this at home. It's quick and easy and the peppers are ready to eat once they've cooled. If candied peppers aren't your thing, you can use pickled jalapenos or the dill pickle slices that were originally included in this recipe. Enjoy!


Recipe: Black Pepper-Molasses Pulled Chicken Sandwiches
With Mango Slaw And Candied Jalapenos
Adapted from Cooking Light Magazine; November 2009

3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder, or more to taste
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
Chicken stock
8 skinless chicken thighs
4 hard rolls, cut in half horizontally
1 recipe Mango Slaw, recipe follows
12 candied jalapenos, pickled jalapenos or dill picles


Combine first 8 ingredients in a medium bowl, set aside. Lay chicken thighs in a single layer in a baking dish. Sprinkle w/ salt and pepper. Pour in broth to about a 1/4". Pour sauce over chicken. Cover and bake until chicken is cooked through, 25-40 minutes depending on the size of the thighs. About half way through the cooking time remove foil. This is to allow the sauce to thicken. When chicken is done and sauce has condensed remove from oven and shred the chicken with 2 forks, removing bones a you go.


To serve: pile some of the chicken onto the bottom half of a hard roll, top that with jalapenos or pickles and top with mango slaw. Dig in!


Recipe: Mango Slaw

In a large bowl combine 4 cups packaged cabbage-and-carrot coleslaw mix
1 cup chopped mango
1/4 cup vertically sliced red onion
Add 1/4 cup of mayonaisse
1 tablespoon agave nectar or sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Toss well to coat. Let stand and re-season if necessary.


Recipe: Candied Jalapenos

1 pound jalapenos, washed and sliced
1/2 cup white vinegar
1/2 cup water
2 cups sugar
1/2 teaspoon salt


In a saucepan over medium-high heat, bring water and vinegar to a boil. Turn heat down to medium and add peppers, sugar and salt. Stir to combine. Bring slowly up to a boil and stir until sugar is completely dissolved. Turn off heat and let peppers cool. They're ready to eat!