Yield: 6-8 sandwiches

Ingredients:

3 tablespoons coconut oil
2 tablespoons sucanat or dark brown sugar

1 teaspoon paprika

1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon Celtic sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground ginger

1 1/2 cups of BBQ sauce
2 pound chicken breast with skin + ribs attached (ask the butcher to remove the ribs)

Instructions: Combine the oil and spices for the marinade.
 Place chicken in a shallow, glass baking dish (I use a Pyrex). Rub the marinade on both sides of the chicken. Cover with plastic wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator.


Preheat your grill. Grill chicken on indirect heat, about 20-30 minutes. We check the chicken by cutting through the center and tasting. When no longer pink, it’s ready.


Remove skin from chicken. Place breasts on a cutting board and shred using two forks. Place shredded chicken in a large bowl.
 Wet chicken with BBQ sauce of your choice. Serve a little sauce on the side.

- Recipe courtesy of Susan Salzman

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