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
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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.