jerseygift.blogg.se - Barbecue chicken

#BARBECUE CHICKEN HOW TO#

Prepare bread: Preheat a grill or grill pan to medium-high.

Meanwhile, prepare slaw: In a medium bowl, combine slaw ingredients, cover and refrigerate for at least 30 minutes.

Remove from heat, stir in oil, divide sauce between 2 small bowls and let cool completely. Bring sauce to a boil on medium-high continue boiling for 3 to 4 minutes or until mixture reduces to 1/2 cup.

Prepare sauce: In a medium saucepan, whisk together 1/2 cup water, tomato paste, vinegar, maple syrup, Worcestershire, garlic, onion powder, salt and pepper flakes.

Reheat thawed or chilled chicken in the microwave or stove top for 3-5 minutes, or until warmed through.

You can cook the chicken from frozen in the Instant Pot just make sure to add about 5-10 more minutes to the cooking time. You can also freeze this chicken raw with the barbecue sauce for up to 3 months.

Freeze cooled and cooked barbecue chicken in an airtight, freezer-safe container or plastic bag for up to 3 months.

Store leftover Instant Pot Barbecue Chicken in an airtight container in your fridge for up to 4 days.

Storage, Freezing, and Reheating Instructions

As the entree with a side of mashed potatoes, macaroni and cheese or rice and roasted veggies.

On a bun as a barbecue sandwich with some coleslaw and french fries.

#BARBECUE CHICKEN HOW TO#

You can find my recipe for Slow Cooker Barbecue Chicken here! How To Serve Shredded Barbecue Chicken If you’re wondering if you can make barbecue chicken in the slow cooker, the answer is … yes! It will just obviously have to cook longer, but this is perfect for setting up in the morning and walking away until it’s time to serve for dinner. Serve shredded barbecue chicken immediately, and enjoy! Once the steam has released, remove the lid and shred the chicken in the instant pot with two forks. Cover with the secure lid, and pressure cook on HIGH for 15 minutes. Simply add all of the ingredients to the Instant Pot, and stir to combine. How To Make Barbecue Chicken in the Instant Pot Onion Powder and Garlic Powder: These take this barbecue chicken to the next level!.Brown Sugar: I prefer light brown sugar here so the molasses flavor isn’t too strong or overpowering, while still adding the needed sweetness.You can also use white distilled vinegar or red wine vinegar, if needed. Apple Cider Vinegar: Helps brighten up the dish without being too fruity like citrus juice.Worcestershire Sauce: This adds a ton of flavor that compliments the barbecue sauce well!.Chicken Broth: I like using low-sodium broth so I can better control the amount of sodium in what I’m cooking.Barbecue Sauce: Use your favorite from off the shelf! You could also make your own homemade barbecue sauce if you prefer!.Boneless, Skinless Chicken Breasts: You can also use boneless, skinless chicken thighs, if you prefer.You only need 8 pantry staple ingredients to make this quick and easy Instant Pot Barbecue Chicken! If you’re ever in a pinch and don’t know what to make with what you’ve got on hand, this Instant Pot shredded barbecue chicken recipe is here to save the day!

Honestly, the options are endless! You only need 8 ingredients and a few minutes to make this dish from start to finish. This Instant Pot Barbecue Chicken recipe is one of my all-time favorites because it’s so easy and yields a lot of shredded chicken that’s perfect for eating throughout the week as a sandwich, main course, on a pizza, or in a quesadilla. Are you looking for a super easy weeknight meal that doubles as the perfect meal-prepping dish? Then, look no further.