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Ultimate Sweet BBQ Ribs: Pressure Cooker & Grill Method

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Ingredients

Adjust Servings:
3 chicken breast halves (bone-in)
2 teaspoons chicken bouillon
1 (12 ounce) can beer
1/2 cup water
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger
2 teaspoons salt
1/8 teaspoon fresh ground pepper
bottled barbecue sauce (your choice)

Nutritional information

183.4
Calories
63 g
Calories From Fat
7 g
Total Fat
2.1 g
Saturated Fat
46.4 mg
Cholesterol
1615.7 mg
Sodium
5.6 g
Carbs
0.7 g
Dietary Fiber
0.3 g
Sugars
15.8 g
Protein
180g
Serving Size

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Ultimate Sweet BBQ Ribs: Pressure Cooker & Grill Method

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    This is a keeper! I had to tweak the recipe with what I had on hand. used 1 large bouillon cube (vs bouillon granules), a 12 oz bottle of ginger beer (vs regular beer), added 2 tsp dried basil, 1 tsp marjoram (along w/the other spices), used quick release on pressure cooker, and omitted grilling the chicken, therefore, omitted the barbecue sauce. I cooked it 25 min in the pressure cooker. After it was done I thickened the leftover broth with a little cornstarch/water mixture to make a gravy. I served it with fresh green beans and quinoa (cooked together in 1 pot). Hubby and son both loved the flavor. Next time I will (1) use 2 bottles of ginger beer to get more gravy, it was that good, and (2) will omit the 2 tsp salt. The bouillon was salty enough, I don't think it needed the added salt. The smell from this cooking was wonderful. I will have to make more than 3 chicken breasts next time, everyone wanted seconds!

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Sweet BBQ Pressure Cooker/ Grilled Chicken, This is a combination of two recipes that I have used I have been obsessed with my pressure cooker lately and thought this would bring tenderness and juiciness to grilled BBQ chicken It turned out awesome!, This is a keeper! I had to tweak the recipe with what I had on hand used 1 large bouillon cube (vs bouillon granules), a 12 oz bottle of ginger beer (vs regular beer), added 2 tsp dried basil, 1 tsp marjoram (along w/the other spices), used quick release on pressure cooker, and omitted grilling the chicken, therefore, omitted the barbecue sauce I cooked it 25 min in the pressure cooker After it was done I thickened the leftover broth with a little cornstarch/water mixture to make a gravy I served it with fresh green beans and quinoa (cooked together in 1 pot) Hubby and son both loved the flavor Next time I will (1) use 2 bottles of ginger beer to get more gravy, it was that good, and (2) will omit the 2 tsp salt The bouillon was salty enough, I don’t think it needed the added salt The smell from this cooking was wonderful I will have to make more than 3 chicken breasts next time, everyone wanted seconds!, OMG! This was wonderful! I did not use beer, just added 12 oz more water and some fresh rosemary and sage to the broth Followed the times with my electric Nesco pressure cooker and the grill We used all drumsticks and they did not get crispy, but were so tender and not greasy at all 5 lbs of legs disappeared in minutes! And I can’t wait to make soup from the fragrant broth


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    Steps

    1
    Done

    Combine Nutmeg, Cinnamon, Ginger, Salt, and Pepper; Rub Into Meat.

    2
    Done

    in Separate Container Combine Beer, Water, and Chicken Bouillon; Pour Into Pressure Cooker.

    3
    Done

    Place Chicken Into Cooker and Cook at 15 Lbs Pressure For 20 Minutes.

    4
    Done

    Use the Natural Release Method.

    5
    Done

    Put the Chicken on the Grill; Cook For 10 Minutes.

    6
    Done

    Brush Chicken With Barbecue Sauce and Cook For an Additional 5 Minutes.

    7
    Done

    a Little Time Consuming but Worth the Effort!

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    Ariella King

    Spice enthusiast on a mission to explore the diverse flavors of the world.

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