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Sweet & Sticky Pineapple Bourbon Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Sticky Bourbon Chicken Skewers Made Easy In Your Pressure Cooker

Simple, sticky-sweet marinade for bourbon chicken! Made with honey, garlic, Worcestershire sauce, and soy sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 600 kcal

Equipment

  • 1 Pressure cooker
  • Wooden skewers soaked in water for 30 minutes

Ingredients
  

Main ingredients

  • 2 pounds boneless, skinless chicken thighs skinless for that perfect stickiness
  • 1 tablespoon olive oil for grilling or brushing your skewers
  • ½ cup honey sweetness that’s gonna caramelize just right
  • ¼ cup soy sauce this gives depth and saltiness to the broth
  • 2 tablespoons Worcestershire sauce adds a little tang and umami punch
  • 2 cloves garlic you’ll mince these for the marinade
  • ½ cup bourbon the star flavor that kinda makes this dish dang good
  • Wooden skewers soak ‘em to avoid burning
  • Optional salt and pepper to season chicken before marinating

Instructions
 

Instructions

  • Mix that marinade up. In a big bowl, combine honey, soy sauce, Worcestershire sauce, minced garlic, and bourbon. Stir it all around till good and mixed.
  • Toss your chicken thighs into the marinade. Make sure they’re well coated or you’re gonna miss out on that sticky sauce goodness. Let ’em sit for at least 30 minutes if you can. Longer if you got the time.
  • While marinating, soak your wooden skewers just like I mentioned before.
  • Place the chicken and marinade together inside your pressure cooker. Secure the lid tight and watch you see the float valve pop up. You feel the pressure build as the cooker warms.
  • When you hear that satisfying valve hiss and see steam cues coming through, reduce heat just enough to maintain pressure. Cook the chicken thighs under high pressure for about 10 minutes.
  • Do a quick release to let out pressure fast, carefully open the lid and check that broth depth and sticky glaze coating the chicken. Thread ’em on the skewers and you’re ready to serve those dang good sticks.

Notes

Serve warm and enjoy this delicious dish with the sticky-sweet glaze that clings to every bite. Marinate chicken thighs longer if time allows for added flavor depth.