Sweet Honey and Lime Barbecue Chicken

A gourmet ́s favourite barbecued sweet honey and lime chicken, is quick and easy one to make. Using honey, soy sauce, mustard, lime juice, tomato paste, mustard, herbs and brown sugar to make
the sauce rich and taste, will make wonders to your guest’s taste buds. Its ingredients are inexpensive and simple to find.

Details

Prep Time: 15-25 minutes
Cooking Time: 10 minutes
Kcal per serve: 860

Serves: 4

Ingredients

• 500 gr. of boneless chicken thigh (17.6 oz)
• 1⁄2 tablespoon of melted butter
• 1 cup of soy sauce
• 1⁄2 cup of honey
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 medium-sized onions
• 1⁄2 tablespoon minced garlic
• 1⁄2 tablespoon French mustard
• 2 tablespoons tomato sauce
• 2 tsp. smoked paprika powder
• 1⁄2 teaspoon ground cumin
• 2 cups of baby potatoes, chopped
• 1 cup of baby carrots
• 1⁄2 cup chicken stock

• salt and pepper to taste

Preparation

1. In a small bowl, mix the soy sauce, honey, lime juice, French mustard, smoked paprika powder, ground cumin, tomato paste and a pinch of salt and pepper. Add the butter. In a microwave, warm the sauce until the butter softens. Stir with a spoon until it melts completely into the sauce.
2. Wash the baby potatoes, onions, and baby carrots well. Remove any bruised part. Cut each baby potato into two or three sections. Halve the baby carrots into two lengthwise.
Cut each medium-sized onion into four parts. Cutting the root vegetables into two or three parts helps speed up the cooking process.
3. Place the boneless chicken thighs, baby potatoes, quartered onions, and halved baby carrots inside the Instant Pot.
4. Pour the sauce together with the chicken stock in and stir to coat all ingredients.
5. Cover and cook on high pressure for 10 minutes.
6. Let the pressure release naturally.
7. Serve this sweet honey and lime barbecue chicken with the potatoes, carrots, and onions.

Cooking Tips

Choose replacing the chicken thigh for turkey or chicken

breast. Optionally, use softer vegetables like eggplant or

zucchini. Steam them separately to avoid overcooking then

toss altogether into the barbecue sauce before serving.