BBQ pulled chicken sliders

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(a comfort of cooking recipe)

Marinade:
3 tablespoons olive oil
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon ground ginger
1 pound (about 2 portions) skinless, boneless chicken breasts
Cooking spray

Sauce:
2 teaspoons vegetable oil
½ cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon ground allspice
½ teaspoon crushed red pepper flakes
1 cup ketchup (I use organic)
2 tablespoons cider vinegar
Salt and pepper, to taste
For the sandwiches:
4 sandwich rolls or 8 mini slider buns (or halved dinner rolls), toasted lightly (if desired).
Dill pickle chips

Combine the oil and spices for the marinade in a large bowl. Add chicken to the bowl and rub spice mixture evenly over chicken. Marinade for at least 30 minutes, or overnight in the refrigerator (I put it in a zip lock bag then lay it in a baking dish so that it does not leak). When ready, heat grill to medium-high heat. Cover and grill chicken for 15 minutes, or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Place chicken on a cutting board and shred with 2 forks or your fingers.

To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in brown sugar and all spices; 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 shredded chicken. Cook 2 minutes, or until thoroughly heated.

Place desired amount of chicken mixture on bottom halves of sandwich rolls and a few tablespoons of sauce. Top each serving with 2 pickle chips and top roll half.

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Enjoy!