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Image © Pink When
$1.10 per serving
1 likes
Ready in 25 minutes
Spoonacular Score: 32% 
Instant Pot BBQ Chicken Thighs might be just the main course you are searching for. This recipe serves 4 and costs $1.1 per serving. One portion of this dish contains around 24g of protein, 24g of fat, and a total of 450 calories. This recipe is liked by 1 foodies and cooks. It is brought to you by Pink When. It is a good option if you're following a gluten free and dairy free diet. A mixture of bbq sauce, chicken thighs, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is improvable. BBQ Instant Pot Chicken Thighs: from FRESH or FROZEN, Instant Pot Chicken Thighs, and Instant Pot Chicken Thighs are very similar to this recipe.
Barbecue Chicken on the menu? Try pairing with Zinfandel and Sparkling rosé. Fruity, low tannin zinfandel is great for any sticky, saucy barbecue chicken dish. If you're not feeling red wine, a sparkling rosé will work too. One wine you could try is Sean Minor H. Mynors Zinfandel. It has 4.4 out of 5 stars and a bottle costs about 19 dollars.
H. Mynors Zinfandel is deep ruby in color and displays aromas of cranberries, violets, brown sugar and vanilla. On the palate, it is rich and spicy, offering flavors of cranberries, black pepper and bright red fruit that integrate with hints of oak spices which coat the palate. The round soft tannins and sweet oak balance lead to a long and lingering finish.
» Get this wine on Wine.com
Read the detailed instructions on Pink When
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
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gluten-free
dairy-free
