Yield: 6 Servings
I have always been a fan of this recipe since college. My roommate taught me this and I’ve been cooking it ever since. I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to tweak this recipe to your liking. By the way, try adding chilli powder if you want a spicy version! Have a blessed day, friends, and I hope you are all well today. Enjoy!
Ingredients:
8 Chicken Drumsticks/Legs, full size
Dry Rub Ingredients
½ c brown sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp sea salt
½ tsp ground black pepper
¼ tsp cayenne pepper, optional
Barbecue Sauce
1 c Barbecue Sauce
Directions:
Use paper towels to pat dry the chicken.
Add all the dry rub ingredients inside a ziplock bag. Shake the bag until everything is well combined.
Add the chicken legs in batches, two at a time, then coat well with the dry mixture.
Pour in 1 cup of water into the Instant Pot liner, then add the trivet.
Arrange the chicken into the prepared pot.
Seal the pot and press the “Pressure Cook” button and cook for about 18 minutes.
Do a natural release for a few minutes.
Place the rack 4-inches underneath the broiler.
Line with foil a baking sheet, then apply cooking spray on it.
Transfer the chicken legs onto the prepared baking sheet.
Brush each leg with a generous amount of barbecue sauce.
Place it inside the oven and broil for about 3 minutes or until done.
Remove from the oven, then move the chicken legs onto a serving platter.
Serve and enjoy!
Nutrition Facts:
YIELD: 6, SERVING SIZE: 1 gram
Amount Per Serving: UNSATURATED FAT: 0g
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