Black Pepper and Molasses Pulled Chicken Sandwiches

1 tablespoon cider vinegar

1 tablespoon prepared mustard

1 tablespoon molasses

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground ginger

12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces $

4 (2-ounce) sandwich rolls, cut in half horizontally

12 dill pickle chips



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 meat. Place 1/2 cup chicken on bottom half of

each roll. Top each with 3 pickles and top half of roll