Yield: 6
My daughter will be happy dancing with these full-size chicken legs! This luscious Instant Pot Barbecue Chicken is not only juicy and tender inside but broiled to have nice crisp skin.
Ingredients
8 Chicken Drumsticks/Legs, full size
Dry Rub:
1/2 c. brown sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper, optional
Barbecue Sauce:
1 c. barbecue Sauce
How to make Instant Pot Barbecue Chicken Drumsticks/Legs
Step 1: Using a paper towel, pat the chicken drumsticks dry. Set aside.
Step 2: Add the dry rub ingredients (brown sugar, onion powder, garlic powder, smoked paprika, sea salt, black pepper, and cayenne pepper) to a ziplock bag. Shake well to mix.
Step 3: To the bag, add 2 chicken legs at a time and shake to coat. Do this until all the drumsticks are coated.
Step 4: To the liner of the Instant Pot, add a cup of water, then insert the trivet. On the trivet, arrange the chicken standing up and meaty side down.
Step 5: Cover and lock the lid, adding more valves to the sealing position. Set on High and pressure cook/manual for about 18 minutes.
Step 6: When finish, Natural Pressure Release for 5 minutes, then do a quick release of the rest of the pressure.
Step 7: Using a meat thermometer, check the internal temperature of the chicken. It should at least reached 165 degrees F.
Step 8: About 4 inches below the broiler, position the top oven rack and set the broiler on high.
Step 9: With foil, line a baking sheet and grease with non-stick cooking spray.
Step 10: Transfer the chicken legs to the prepared baking sheet, then, coat the legs with the barbecue sauce.
Step 11: Place in the oven and broil the chicken for about 2 to 3 minutes per side until crispy. Make sure to watch the chicken closely so it won’t burn.
Step 12: To a serving plate, place the chicken drumsticks and enjoy warm.
Nutrition Facts:
YIELD: 6, SERVING SIZE: 1 gram
Amount Per Serving: UNSATURATED FAT: 0g
Ingredients
- 8 Chicken Drumsticks/Legs, full size
- Dry Rub:
- 1/2 c. brown sugar
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper, optional
- Barbecue Sauce:
- 1 c. barbecue Sauce
Instructions
Step 1: Using a paper towel, pat the chicken drumsticks dry. Set aside.
Step 2: Add the dry rub ingredients (brown sugar, onion powder, garlic powder, smoked paprika, sea salt, black pepper, and cayenne pepper) to a ziplock bag. Shake well to mix.
Step 3: To the bag, add 2 chicken legs at a time and shake to coat. Do this until all the drumsticks are coated.
Step 4: To the liner of the Instant Pot, add a cup of water, then insert the trivet. On the trivet, arrange the chicken standing up and meaty side down.
Step 5: Cover and lock the lid, adding more valves to the sealing position. Set on High and pressure cook/manual for about 18 minutes.
Step 6: When finish, Natural Pressure Release for 5 minutes, then do a quick release of the rest of the pressure.
Step 7: Using a meat thermometer, check the internal temperature of the chicken. It should at least reached 165 degrees F.
Step 8: About 4 inches below the broiler, position the top oven rack and set the broiler on high.
Step 9: With foil, line a baking sheet and grease with non-stick cooking spray.
Step 10: Transfer the chicken legs to the prepared baking sheet, then, coat the legs with the barbecue sauce.
Step 11: Place in the oven and broil the chicken for about 2 to 3 minutes per side until crispy. Make sure to watch the chicken closely so it won't burn.
Step 12: To a serving plate, place the chicken drumsticks and enjoy warm.
