Maple BBQ Chicken - Instant Pot

Ingredients

1 to 1.5 pounds of boneless, skinless chicken thighs

1/2 cup tomato paste

1/3 cup water

1/4 cup of coconut aminos (or sub low sodium soy sauce if not gluten-free) 3 Tbsp pure maple syrup 2 Tbsp apple cider vinegar

1/4 tsp garlic powder

1/4 tsp onion powder

sprinkle of sea or Himalayan salt and black pepper

optional - thickener of your choice (arrowroot, tapioca, cornstarch, etc)

Instructions

1. Place chicken thighs in Instant Pot.
2. Mix together the remaining ingredients (besides thickener). Pour sauce over chicken.
3. Set to manual for ten minutes. After cook time, switch to quick release. Open the lid carefully once it is unlocked.
4. Remove chicken thighs with slotted spoon and set aside.
5. 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.
6. 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!

21 Day Fix Container Count:

1 RED, 1 tsp - I count it this way bc thighs have more fat than chicken breasts.

7.6.6

176 https://confessionsofafitfoodie.com/2017/09/21-day-fix-instant-pot-bbq-chicken/ Confessions of a FIt Foodie