Instant Pot Jerk Chicken

subheading: -OR-:

1 Jalapeño pepper (medium-hot spice and which is what I use and recommend as it’s spicy enough. If you want some of the spice cut down, remove and discard the inner ribs and seeds)

WARNING: DO NOT RUB YOUR EYES DIRECTLY AFTER HANDLING THESE PEPPERS or you’ll be in for a rude awakening. Wash them thoroughly first after cutting.

note: NOTE: Don’t want any spice at all? Leave out the peppers - but then this dish will be nice instead of a jerk

subheading: The Marinade:

8 oz can of pineapple rings or crushed pineapple (with their juices - try to get the 100% juice type over the heavy syrup)

1 small yellow onion, loosely chopped

3 scallions, loosely chopped

1 tbsp of crushed garlic

1 lime, juiced

¼ cup of reduced-sodium soy sauce

1 tbsp of honey

1 tbsp of dark brown sugar

1 tbsp of Chinese five spice

1 tsp of ground allspice

1 tsp of dried thyme

1 tsp of ground ginger

1 tsp of white pepper

1 tsp of a Creole or Cajun seasoning such as Tony Chachere’s

½ tsp of ground nutmeg

subheading: The Chicken:

2 to 4 lbs of chicken thighs (about 4 to 8 of them), boneless/skinless OR bone-in/skin-on (it’s your choice)

2 tbsp (¼ stick) of salted butter

1 tbsp of barbecue sauce

1 tbsp of hoisin sauce (optional, but suggested)

1 tbsp of cornstarch + 1 tbsp of water to form a slurry

Directions at pressureluckcooking.com

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