Asian BBQ Chicken Thighs
Asian BBQ Chicken Thighs are a must for your instant pot. Making a homemade sauce makes a big difference here too. It is a delicious must do!
Servings 8
Calories 328kcal
Ingredients
- 1-2 pounds Chicken thighs 15 min for thaw, 30 min for frozen in the IP
- ½ cup Water
- ½ cup Pineapple juice
- ½ cup Brown sugar
- 3 tablespoon Honey
- 3 tablespoon Soy sauce
- 2 teaspoon Smoked paprika
- 2 teaspoon Onion powder
- 2 teaspoon Garlic powder
- Salt and pepper to taste
Instructions
- Salt and pepper your chicken and place with water in the IP.
- Mix pineapple juice, brown sugar, honey, soy sauce, smoked paprika, onion powder, garlic
powder, salt and pepper with a whisk until sugar is dissolved. Pour over chicken and water in the Instant pot. - Set to Manual or Pressure cook for 15 minutes. When cooking
is done, turn to off and allow to natural pressure release(NPR) for about 8-10 minutes, relieve what is left of pressure and remove the chicken. Leave the cooking liquid in and put the chicken to rest on a foil lined pan. - Heat the broiler to medium high to crisp the skin on the thighs. While the oven is heating, set the
cooking liquid in the IP to saute’. Bring to a boil, stirring often as it cooks down to a sauce, 5 to 15 minutes
depending on how thick you want it. Baste the thighs with the sauce and cook under the broiler for 5 minutes on each side, basting each time. Reserve the rest of the sauce for dipping.
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 328kcal | Carbohydrates: 21g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 145mg | Sodium: 568mg | Sugar: 19g