Yield: 6 Servings
This recipe was made easy with the use of an Instant Pot! You don’t need a grill to make barbecue chicken. Just follow these easy steps for they will guide you to perfection! Try it now, and I promise you that it is worth all the time and effort. Enjoy!
Ingredients:
8 Chicken Drumsticks/Legs, full size
Dry Rub Ingredients:
1/2 tsp ground black pepper
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1/4 tsp cayenne pepper, optional
1/2 c brown sugar
1 tsp sea salt
BBQ Sauce:
1 c BBQ Sauce
Directions:
Use paper towels to pat dry the chicken legs.
In a resealable bag, add all the ingredients for the dry rub. Seal the bag and shake it until everything is well incorporated.
Put the chicken legs in the bag, then seal and shake it again to coat the chicken with the seasonings.
Pour 1 cup of water into the Instant Pot liner, then place the chicken legs in it.
Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook the chicken for about 18 minutes.
Let the pressure release naturally for about 5 minutes.
Place the rack about 4 inches below the broiler. Preheat it to high.
Line the inside of a baking sheet with aluminum foil, then coat it with cooking spray.
Place the chicken legs onto the prepared baking sheet and arrange them in a single layer.
Brush each chicken leg with BBQ sauce. Be generous!
Place the baking sheet in the preheated broiler and broil for about 3 minutes or until they turn brown.
Remove from the oven and let the chicken legs rest for a few minutes before serving to incorporate all the flavors.
Serve and enjoy!
Nutrition Facts:
SERVING SIZE: 1 gram
Amount Per Serving: UNSATURATED FAT: 0g
Ingredients
- 8 Chicken Drumsticks/Legs, full size
- Dry Rub Ingredients:
- 1/2 tsp ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/4 tsp cayenne pepper, optional
- 1/2 c brown sugar
- 1 tsp sea salt
- BBQ Sauce:
- 1 c BBQ Sauce
Instructions
Use paper towels to pat dry the chicken legs.
In a resealable bag, add all the ingredients for the dry rub. Seal the bag and shake it until everything is well incorporated.
Put the chicken legs in the bag, then seal and shake it again to coat the chicken with the seasonings.
Pour 1 cup of water into the Instant Pot liner, then place the chicken legs in it.
Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook the chicken for about 18 minutes.
Let the pressure release naturally for about 5 minutes.
Place the rack about 4 inches below the broiler. Preheat it to high.
Line the inside of a baking sheet with aluminum foil, then coat it with cooking spray.
Place the chicken legs onto the prepared baking sheet and arrange them in a single layer.
Brush each chicken leg with BBQ sauce. Be generous!
Place the baking sheet in the preheated broiler and broil for about 3 minutes or until they turn brown.
Remove from the oven and let the chicken legs rest for a few minutes before serving to incorporate all the flavors.
Serve and enjoy!
