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Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cuporange marmalade¼cuptap water3mediumgarlic cloves, chopped¾teaspoonkosher salt½teaspoonblack pepper4tablespoonsfresh lime juice, divided2poundschicken drumettes (about 24 wings), skin removed1tablespooncornstarch1tablespooncold water1mediumjalapeño chile, seeded and finely chopped (2 Tbsp.)2tablespoonschopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
¼cuporange marmalade
¼cuptap water
3mediumgarlic cloves, chopped
¾teaspoonkosher salt
½teaspoonblack pepper
4tablespoonsfresh lime juice, divided
2poundschicken drumettes (about 24 wings), skin removed
1tablespooncornstarch
1tablespooncold water
1mediumjalapeño chile, seeded and finely chopped (2 Tbsp.)
2tablespoonschopped fresh cilantro
DirectionsWhisk together marmalade, tap water, garlic, salt, black pepper, and 3 tablespoons of the lime juice in a large bowl. Add chicken; toss to coat. Transfer mixture to a programmable pressure multicooker (such as Instant Pot). Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 7 to 8 minutes for cooker to come up to pressure before cooking begins.)Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take 2 to 3 minutes.) Turn cooker off; remove lid.Preheat oven to broil with rack 6 to 8 inches from heat source. Line a rimmed baking sheet with aluminum foil; set aside. Using a slotted spoon, transfer chicken from cooker to a heatproof bowl.Whisk together cornstarch and cold water in a small bowl. Select SAUTE setting on cooker. Select HIGH temperature setting. Let marmalade mixture in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking constantly, until mixture thickens, about 30 seconds. Stir in jalapeño and remaining 1 tablespoon lime juice. Turn cooker off.Transfer 1/3 cup of the marmalade sauce in cooker to chicken in bowl; toss to coat. Arrange chicken in an even layer on baking sheet. Broil in preheated oven until lightly charred, 7 to 8 minutes, turning once halfway through cook time. Transfer chicken to a clean heatproof bowl; add an additional 1/3 cup marmalade sauce in cooker to chicken, and toss to coat. Transfer remaining marmalade sauce in cooker to a small bowl. Sprinkle chicken with cilantro; serve with marmalade sauce in bowl.Originally appeared: 400 Calorie Recipes
Directions
Whisk together marmalade, tap water, garlic, salt, black pepper, and 3 tablespoons of the lime juice in a large bowl. Add chicken; toss to coat. Transfer mixture to a programmable pressure multicooker (such as Instant Pot). Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 7 to 8 minutes for cooker to come up to pressure before cooking begins.)Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take 2 to 3 minutes.) Turn cooker off; remove lid.Preheat oven to broil with rack 6 to 8 inches from heat source. Line a rimmed baking sheet with aluminum foil; set aside. Using a slotted spoon, transfer chicken from cooker to a heatproof bowl.Whisk together cornstarch and cold water in a small bowl. Select SAUTE setting on cooker. Select HIGH temperature setting. Let marmalade mixture in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking constantly, until mixture thickens, about 30 seconds. Stir in jalapeño and remaining 1 tablespoon lime juice. Turn cooker off.Transfer 1/3 cup of the marmalade sauce in cooker to chicken in bowl; toss to coat. Arrange chicken in an even layer on baking sheet. Broil in preheated oven until lightly charred, 7 to 8 minutes, turning once halfway through cook time. Transfer chicken to a clean heatproof bowl; add an additional 1/3 cup marmalade sauce in cooker to chicken, and toss to coat. Transfer remaining marmalade sauce in cooker to a small bowl. Sprinkle chicken with cilantro; serve with marmalade sauce in bowl.
Whisk together marmalade, tap water, garlic, salt, black pepper, and 3 tablespoons of the lime juice in a large bowl. Add chicken; toss to coat. Transfer mixture to a programmable pressure multicooker (such as Instant Pot). Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 7 to 8 minutes for cooker to come up to pressure before cooking begins.)
Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take 2 to 3 minutes.) Turn cooker off; remove lid.
Preheat oven to broil with rack 6 to 8 inches from heat source. Line a rimmed baking sheet with aluminum foil; set aside. Using a slotted spoon, transfer chicken from cooker to a heatproof bowl.
Whisk together cornstarch and cold water in a small bowl. Select SAUTE setting on cooker. Select HIGH temperature setting. Let marmalade mixture in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking constantly, until mixture thickens, about 30 seconds. Stir in jalapeño and remaining 1 tablespoon lime juice. Turn cooker off.
Transfer 1/3 cup of the marmalade sauce in cooker to chicken in bowl; toss to coat. Arrange chicken in an even layer on baking sheet. Broil in preheated oven until lightly charred, 7 to 8 minutes, turning once halfway through cook time. Transfer chicken to a clean heatproof bowl; add an additional 1/3 cup marmalade sauce in cooker to chicken, and toss to coat. Transfer remaining marmalade sauce in cooker to a small bowl. Sprinkle chicken with cilantro; serve with marmalade sauce in bowl.
Originally appeared: 400 Calorie Recipes
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Nutrition Facts(per serving)343Calories8gFat15gCarbs50gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
