Ingredients
Scale
- 8 bone-in chicken thighs, skin and extra fat removed
- 1 shallot, grated
- 4 cloves garlic, grated
- 1/4 cup gluten free tamari sauce (or soy sauce)
- 2 Tbsp honey
- 2 Tbsp freshly grated ginger (about the size of your thumb)
- 3 Tbsp white wine
- 1 Tbsp oil
- 1 lemon, zested and juiced
- 1/8 tsp white pepper
- 1 Tbsp corn starch
- Green onions or chives for topping
Instructions
- Grate the shallot, garlic, and ginger into a small bowl
- Zest the lemon into the same bowl, then add the lemon juice
- Add the tamari sauce, honey, oil, wine, and white pepper, stirring until combined
- Place the chicken thighs into the pressure cooker – layering them with the marinade
- Allow the chicken to sit in the marinade for at least 1/2 hour
- Close up the pressure cooker, set to 12 minutes on high
- Allow the steam to release naturally, then check the temperature of the chicken. If it hasn’t reached 165 degrees, close up the cooker and set for another 2-3 minutes
- Remove meat to a plate and cover
- Strain the marinade, then bring to a boil (either in a sauce pan or in the cooker set to “brown”)
- Combine the corn starch with a tablespoon of water and whisk into the boiling marinade
- Serve chicken with sauce, and a generous topping of chives or green onions, and sesame seeds (if desired)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 2 chicken thighs
