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Steamed Artichokes with Lemon Aioli
Honey-Lime Chicken Legs
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The acid from the limes and smokiness from the ground cumin balance out the golden sweetness of the honey on these chicken legs. These are addictive. You’ve been warned.
From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media.
Ingredients
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Instructions
- In a medium bowl, combine lime juice, all but
2 tsps lime zest, honey, and cumin. Set aside. - Season chicken with garlic salt.
- Add water to the Instant Pot® and insert steam rack. Arrange chicken standing up, meaty side down, on steam rack. Lock lid.
- Press the Poultry button and cook for the default time of 15 minutes or use the Manual/Pressure cook buttons and set for 15 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Check chicken using a meat thermometer to ensure internal temperature is at least 165°F.
- Toss chicken in honey-lime mixture. Place chicken legs on a baking sheet and broil 3 minutes on each side to crisp chicken skin.
- Transfer chicken to a platter and garnish with remaining lime zest. Serve warm.
Recipe Notes
PER SERVING:
CALORIES: 609 | FAT: 29g | PROTEIN: 61g | SODIUM: 578mg | FIBER: 1g | CARBOHYDRATES: 15g | NET CARBS: 14g | SUGAR: 14g
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My first instant pot recipe. Very easy. Tasted ok but nothing special.