By Heather Campbell on April 15, 2005
Photo by Brian Petry
Photo by Brian Petry
"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!"
Serving Size: 1 (180 g)
Servings Per Recipe: 3
"This is a keeper! I had to tweak the recipe with what I had on hand. I 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."
"The Best BBC I have ever made. My husband went crazy for it!!! Thank you for this wonderful amazing dish!!! The ingrediants didn't sound like they would go together but they were fabulous!! The extra work is worth it. I used honey bbq sauce and added a little cayenne pepper. DELICIOUS!!!!!"
"Made this with thighs. Great way to start getting rid of a case of beer we were stuck with (we drink IPA's and other beers). I ground all the spices from whole in my mortar and pestle. I rubbed it into the chicken and placed all in the fridge for about an hour, or so. Placed the liquids into the pressure cooker and then placed a rack with the chicken above the liquids. (I was afraid the chicken and skin would be too hard to handle if cooked directly in the liquid. Instead of grilling I used my broiler. I made my own BBQ sauce instead of bottled from a recipe here on Recipezaar. This turned out great!"
"This was my first pressure cooker recipe ive used. Wow it is great. im in the middle of making it again a second time, because it was so good! I will pan fry it instead of grilling it though. Grilling makes the outside of it a little too crispy for me. Anyways Thankyou GREAT recipe!"
"HOLY COW! That was worth every OUNCE of effort! Even my husband said, "This is the best chicken I've ever had." We used Sweet Baby Ray's BBQ sauce for the grilling part at the end. This will be the only way we make BBQ chicken for a LONG time. Thank you."
"Yummy! I followed the directions exactly, except...I was impatient and reduced the pressure right away. Thought I could just grill it longer if needed, but it was perfectly done. My hubby said, "This IS good!". This goes in my list of favorites!"
"I've used this recipe twice with great success. It's very simple. People really like the hint of cinnamon in the chicken. I've used whole frier cut into pieces and skinless, boneless, breast meat."
"The best, you must try it1"