Moist Bbq Chicken

Photo: flickr user avlxyz

Ingredients

4 bone-in skin-on chicken breast halves

4 lrg garlic cloves crushed

1 1/2 teaspoons salt

1/4 cup sesame oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

Preparation

Mix together the garlic, salt, sesame oil, rice vinegar, and soy sauce to make the marinade. Marinate the chicken overnight (optional) or for at least 4 hours.

While the coals are getting hot, place the chicken pieces on the trivet of the pressure cooker over 1/2 cup of water.

Place the cover on the pressure cooker and bring pressure to the second red ring (15 pounds pressure) over high heat. Immediately adjust heat to stabilize at the first red ring (8 pounds pressure). Time 6 to 8 minutes.

Use Cold Water Release Method.

Remove the chicken from the cooker immediately and brush with barbecue sauce (optional) and grill for a few minutes a side.

Test internal temperature with an instant-read meat thermometer. Internal temperature should reach 160 degrees.

This recipe yields 4 servings.

Comments: We recommend that you use a chimney-type device to start the coals rather than barbecue "starter" fluid which pollutes the air and imparts a chemical taste to the food. Weber makes a chimney starter called the "Rapidfire Chimney Starter" for $14.99. It takes one match and one piece of paper to start the coals.