Sweet and tangy, salty and spicy, these Chili Lime Chicken Legs do a little dance on your taste buds. What an ideal recipe for outdoor socializing on the deck with close friends and a cooler full of ice-cold gluten-free beer.
• Hands-On Time: 10 minutes
• Cook Time: 26 minutes
Serves 5
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 teaspoon chili powder
1 teaspoon sriracha
2 teaspoons honey
4 cloves garlic, minced
1 teaspoon sea salt
3 pounds (about 10) chicken legs/drumsticks
1 cup water
1 Preheat oven to 550°F.
2 In a medium bowl, combine lime juice, lime zest, chili powder, sriracha, honey, garlic, and salt. Toss chicken legs in the marinade. Refrigerate covered at least 1 hour or up to overnight.
3 Add water to the Instant Pot® and insert trivet. Arrange chicken standing up, meaty side down, on the trivet. Lock lid. Press the Poultry button and cook for the default time of 15 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any remaining pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
4 Place chicken legs on a baking sheet and broil 3 minutes on each side to crisp the chicken.
5 Transfer chicken to a serving plate and serve warm.