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Loading...| 2 lb boneless, skinless chicken thighs | |
| 1/2 onion, thinly sliced | |
| 2 Tbl Jalapeno Extra Virgin Olive Oil | |
| 2 Tbl Mojave Garlic Pepper | |
| 1 Tbl brown sugar | |
| 1 cup broth - we used Vegan Broth Powder | |
| Quick Fig BBQ Sauce | |
| Quick Pickled Red Onions |
Quick, weeknight meal or weekend tailgate treat? Both! This weeknight wonder does wonders on the weekend, too. Mojave Garlic Pepper and Jalapeno Extra Virgin Olive Oil work in perfect harmony to create delicious, warm flavors that really hit the spot!
Don’t have an Instant Pot? Your slow cooker or oven will get you there. Read on for how to make this one all the ways.
| 1. | In the Instant Pot, whisk together the Mojave Garlic Pepper, Jalapeno Extra Virgin Olive Oil, brown sugar and broth. Add the chicken thighs. Place the lid on the pot, and set to Manual, Pressure Cook on high for 20 minutes. |
| 2. | After the pressure cooking time is up, naturally release for 10 minutes. Then release all remaining pressure and open. Use two forks the pull the chicken. If the chicken doesn't pull, place the lid back on the pot and pressure cook on high for 5 minutes. |
| 3. | Serve on buttered, toasted buns with our Quick Fig BBQ Sauce and Pickled Red Onions. |
| 4. | In a Slow Cooker: Increase the broth to 1.5 cups and slow cook for 4 hours on high or until the chicken pulls easily with two forks. |
| 5. | In the Oven: Place in a 9X13 dish, cover tightly with foil and bake at 375°F for 1 hour or until the chicken pulls easily with two forks. Check after 30 minutes to make sure there's liquid in the pan. Adjust if needed. |
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