Looking for a flavorful chicken dinner that tastes like it came out of a gourmet kitchen—but only takes minutes to cook? These marinated BBQ chicken thighs are made right in the Instant Pot, and they’re ridiculously tender, juicy, and packed with flavor.
If you’re craving juicy, flavor-packed chicken that tastes like it came from a five-star kitchen, this BBQ chicken marinade is your new go-to.
With layers of brightness from citrus and vinegar, rich umami from soy and Worcestershire, and earthy herbs and spices, this marinade transforms simple chicken into something truly special.
What makes this dish really shine is the marination process – letting the chicken absorb every note of that savory, slightly sweet, deeply aromatic blend. But the true secret? The Instant Pot. It locks in moisture and flavor, delivering unbelievably juicy chicken in a fraction of the time.
SERVING SUGGESTIONS
Serve your tender, flavorful chicken with:
- Garlic mashed potatoes or lemon rice
- Roasted veggies or a green salad
- A drizzle of the leftover sauce from the pot
This isn’t your average weeknight chicken dinner. It’s deeply flavorful, beautifully textured, and just the kind of dish that makes you pause and savor every bite. Whether you’re cooking for a crowd or simply enjoying a quiet night at home, this Instant Pot Marinated BBQ chicken proves that you don’t need a special night to experience something extraordinary.
Instant Pot Marinated BBQ Chicken Thighs
Ingredients
- 2 lbs chicken thighs
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tbsp brown sugar
- 6 cloves garlic minced
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 ½ tsp kosher salt
Instructions
- Mix the Marinade: In a medium bowl or jar, whisk together all ingredients until well combined.
- Marinate the Chicken: Add 1–2 pounds of chicken thighs to a zip-top bag or airtight container. Pour in the marinade, seal, and shake or stir to coat evenly.
- Refrigerate for at least 2 hours, or overnight for the best flavor.
- Cook in the Instant Pot: Transfer the chicken and all the marinade into the Instant Pot.
- Seal the lid, set the valve to “Sealing,” and cook on High Pressure for 12 minutes.
- Once done, let it naturally release for 5 minutes, then switch to quick release to release any remaining pressure.
Notes
Anonymous
Hi Winnie! How long would this cook for if it’s boneless chicken thigh?