INSTANT POT SPICY, STICKY CHICKEN LEG QUARTERS

If you’re looking for a quick dinner, check this recipe – INSTANT POT SPICY, STICKY CHICKEN LEG QUARTERS – from prep to your plate in under 30 minutes.  It’s spicy … it’s sticky … but hot damn it’s delicious.  These spices are perfect for my buds, gives it just the kick I need.  But if you’re not into too much spice on your food, then cut back a bit on the cayenne and sriracha.  However …. if you want a big kick then up them both.  Enjoy 🙂

30 MINUTE SPICY, STICKY CHICKEN LEG QUARTERS IN THE INSTANT POT

INGREDIENTS

4-6 leg quarters/hindquarters
2 tbls extra virgin olive oil
1 tbls smoked paprika
1 tbls cumin
1 tsp coriander
1 tsp ginger
1 tsp garlic powder
1 tsp turmeric
1 tbls salt
1 tsp black pepper
2 tbls cayenne pepper

1/4 C honey
2 tbls molasses
2 tbls sriracha sauce
2 tbls lemon juice
1/2 C water

Garnish with cilantro, green onions or sesame seeds

INSTRUCTIONS

This may seem like a lot of steps, but it’s really very quick and easy to make.

1. Dry chicken leg quarters with paper towels.
2. Mix the following in a bowl: smoked paprika, turmeric, cumin, ginger, coriander, garlic, cayenne, salt, and black pepper and rub the spice mix thoroughly over the entire chicken pieces.
3. Put the olive oil in the instant pot and set it to “Saute” with the lid off. Once it starts to sizzle, brown the chicken pieces on all sides.
4. Remove the browned chicken from the Instant Pot, and carefully add about a 1/2 cup of water and scrap the chicken bits off the bottom with a wooden spoon.
5. Put a steaming rack on the bottom of the pot and place the leg quarters back into the instant pot. Use the steaming rack so the skin of the chicken does not stick to the bottom of the instant pot.
6. Place the lid on the Instant pot, make sure the steam valve is set to the seal position. Hit the Manual setting and set the time for 13 minutes (this is the setting for hindquarters – 10 minutes for just legs). Let it pressurize and then cook.
7. In a small bowl whisk together the honey, molasses, lemon juice and siracha and set aside.
8. As soon as the Instant Pot is done, use a wooden spoon to slide the valve for a quick release of the pressure (don’t use the natural release method or you’ll overcook the chicken).
9. Take off the lid, remove the leg quarters and place them on a plate and cover with foil.
10. Remove the steam rack but leave the juices in the Instant Pot.
11. Hit the “Saute” button again and add the honey, molasses, sriracha and lemon (that you’ve already whisked in a bowl) with the leftover juices, and let it come to a rolling boil (the indicator light should at this point read “hot”. You want the liquids to reduce to a thick sauce, so whisk it a few times. This should take no longer that 10 minutes. If it gets too thick and sticky, just add a few tbls of water to smooth it out.
12. Once it’s thickened, turn the Instant Pot to the “keep warm”.  Grab each leg quarter piece with a tong and dip it into the Instant Pot sauce, coating both sides of the leg quarters.
13. Place on a serving plate and garnish with cilantro or green onions … or both.

Serve with asparagus and tomatoes, with a potato or rice, and viola – dinner is served.  Seriously out of this world.  Whip this up and let me know what you think.