Ingredients:
2 chickens, quartered
1/2 cup water or white wine
Your favorite barbecue sauce
Marinade Ingredients:
1/2 cup olive oil
1/2 cup fresh lemon juice
1 clove garlic, minced or crushed
2 Tbs. finely chopped green onions or shallots
2 tsp. grated lemon zest
2 tsp. chopped fresh herbs - rosemary is good with chicken
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Directions:
- Combine the marinade ingredients and mix well.
- Place the chicken and the marinade in a large plastic food storage bag. Press the air out and seal.
- Massage the bag gently to distribute the marinade and set the bag in a large bowl or plate and refrigerate at least 2 hours or overnight. Drain and pat dry with paper towels.
- In a 5 liter or larger pressure cooker, place the water or wine in the cooker, place the trivet inside, and add the chicken pieces.
- Bring the pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring and cook for 6 minutes.
- Use Fingertip Release Method.
- Take chicken out of the pressure cooker and grill for 3 minutes on a side, slightly longer for the leg and thigh sections. You can brush with your favorite barbecue sauce, or grill as-is.
Notes:
- You can choose to marinate or not, but remember never to baste a cooked chicken with a marinade that has had raw chicken in it. Dispose of the marinade after use, as it may contain harmful bacteria.
Useful tools from Kuhn Rikon to help you with this recipe:
