You can’t have a Forth of July barbecue – even a gourmet one – without turning on the grill. But you can have one without burgers. Our pulled chicken sandwich is the perfect way to get your charcoal fix while remaining true to your theme.

Serves 8

Prep Time: 15 minutes

Cook Time: 40 minutes

NOTE: The chicken can be made up to two days in advance

Heat charcoal grill to medium and coat rack with oil or cooking spray. Mix all the spices (the first five ingredients) in a small bowl and rub the mixture over the chicken thighs. Place chicken on grill, cover and cook for 20 minutes, flipping half-way, or until the internal temperature reads 180 degrees. Let stand for about 10 minutes then shred meat from the bone. If you’re doing this in advance, store chicken in refrigerator and prepare the sauce the day of the event.

Heat the oil in a medium saucepan and add the shallot. Cook for about 2 minutes or until tender. Mix together the brown sugar, chili powder, dry mustard and allspice and add to shallots. Cook for 30 seconds then stir in ketchup, vinegar and molasses. Bring to a bowl then reduce heat and simmer for 10 minutes, stirring occasionally, until slightly thickened. Add pulled chicken to sauce and heat through. Place about 1/3 cup chicken on the bottom half of each potato roll and top with pickle slice.