Pulled Chicken Sandwiches

Coat the chicken breasts in the green seasoning, paprika, cumin, allspice, chili powder, and honey, then let marinate in a container for at least an hour or overnight for stronger flavor.

Prepare the grill with cooking spray or brushing oil onto the grilling surface and bring the temperature to 450 °F/ 232 °C.

Once the grill is warmed and ready, place the marinated chicken breasts over direct heat and cook for 15-2 minutes, flipping every 3 minutes. Keep the marinade for the sauce.

When the chicken is cooked throughout, remove the heat and rest on a cutting board for 5 minutes while preparing the sauce.

While the chicken rests, place the remaining marinade into a saucepan, heat on medium-high, and mix in the ketchup until the sauce is simmering and has thickened to a syrup-like consistency, then remove from the heat.

Using two forks, shred the chicken breasts, place the shreds into the saucepan, and coat in the sauce.

Toast the buns over indirect heat or using an oven toaster until toasted, then assemble the sandwiches with the sauced and shredded chicken.

Serve warm with your choice of toppings and enjoy.