Maple BBQ Chicken
This Maple BBQ Chicken is gluten-free, dairy-free, and so amazingly easy to make in your Instant Pot! It was a hit with my husband and the kids. Enjoy BBQ all year long with your Instant Pot.
Servings: 4 servings
Calories: 357kcal
Ingredients
- 1 to 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup tomato paste
- 1/3 cup water
- 1/4 cup coconut aminos or sub low sodium soy sauce if not gluten-free
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Sprinkle sea or Himalayan salt and black pepper
- Optional - thickener of your choice arrowroot, tapioca, cornstarch, etc
Instructions
- Place chicken thighs in Instant Pot.
- Mix together the remaining ingredients (besides thickener). Pour sauce over chicken.
- Set to manual for 10 minutes. After cook time, switch to quick release. Open the lid carefully once it is unlocked. Remove chicken thighs with slotted spoon and set aside.
- To thicken the BBQ sauce, set Instant Pot to saute. Stir as it simmers. If you need to thicken it more, add in your choice of thickener, one tsp at a time until desired thickness. Taste and adjust seasonings and add a touch more maple syrup for a sweeter sauce. Cover chicken with sauce and enjoy!
For the slow cooker:
- Place thighs and ingredients for BBQ sauce in crock pot. Cook on low for 4 hours. After cook time is through, simmer sauce in a small saucepan over medium low heat until desired thickness. Enjoy!
Notes
21 Day Fix: 1 RED, 1 1/2 sweetener TSP (per serving)
WW: 8 points (per serving) [Calculated using 1 tsp arrowroot powder]
Nutrition
Serving: 0.75cup | Calories: 357kcal | Carbohydrates: 20g | Protein: 38g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 720mg | Potassium: 1006mg | Fiber: 1g | Sugar: 13g | Vitamin A: 510IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 5mg