Black Pepper and Molasses Pulled Chicken Sandwiches

I found this recipe in the Dinner Tonight! section of the Nov. 2009 Cooking Light Magazine.  Super simple and easy to double. 

Ingredients

3 tablespoons ketchup

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 sandwich rolls
Dill Pickle Chips

Preparation

1. Combine first 9 ingredients (ketchup through chicken) 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.  
2. Remove from heat; shred with 2 forks to measure 2 cups meat.  Place ½ cup chicken on bottom half of each roll.  Top each with pickles and top half of roll.

**I like to put mayonnaise on the bun and top with Swiss cheese.  Put sandwich in broiler or
microwave until cheese melts.