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Pulled Chicken Sandwiches

We doctored up chili sauce with mango chutney, then tossed it with shredded chicken for a tasty sandwich that truly satisfies!


4 - 4 serving

Total Time

Prep Time

Cook Time


  • such as Heinz
  • 1/3 c. mango chutney
  • 2 tbsp. cider vinegar
  • 1 1/2 tsp. dry jerk seasoning
  • 1/4 tsp. salt
  • 1 lb. boneless, skinless chicken thighs
  • 1 tbsp. olive oil
  • chopped, 2/3 cup
  • finely chopped
  • split
  • optional


In bowl, combine chili sauce, chutney, vinegar, and 1/2 cup water; reserve. 

Sprinkle seasoning and salt over all sides of chicken thighs.

In a large nonstick skillet, heat oil over medium heat. Add chicken; cook, turning once, until browned, 4-5 minutes per side. Remove chicken from skillet.

To drippings in skillet, add onion; cook, stirring occasionally, until softened, about 10 minutes, adding garlic during last 30 seconds of cooking time.

Return chicken and any accumulated juices to skillet; add reserved sauce mixture. Bring to boil; reduce to medium-low. Cover; cook until chicken is no longer pink in centers, about 15 minutes.

Transfer chicken to bowl; cool slightly. Using 2 forks, shred chicken; return to sauce. Divide chicken mixture evenly among rolls. 

If desired, serve with potato salad, coleslaw, and pickles.

This recipe originally appeared in our print magazine.

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