ingredients
- 3 lbs chicken breast (post trimming)
- 1.5 cups frank's redhot original
- 4 tbsp olive oil
- 5 tbsp apple cider vinegar
- juice of 1 lime
- 6-9 cloves garlic, minced
- 1 tbsp + 1 tsp smoked paprika
- 2.5 tsp onion powder
- 1.5 tsp ground cumin
- 2 tsp cayenne pepper
- 2 tsp sea salt
- 1 tbsp + .5 tsp dijon mustard
STR
- pre-cook marinade:
- 1 cup frank's redhot original
- 3 tbsp olive oil
- 4 tbsp apple cider vinegar
- juice of 1 lime
- 1 tbsp dijon mustard
- 2 tbsp minced garlic
- spices
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 1.5 tsp ground cumin
- 1.5 tsp cayenne pepper
- 1.5 tsp sea salt
- marinate chicken 4-12 hours
- bake at 400°F for 25 min
- post-cook marinade:
- .5 cup frank's redhot original
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- .5 tsp dijon mustard
- 1 tsp minced garlic
- spices
- 1 tsp smoked paprika
- .5 tsp onion powder
- .5 tsp cayenne pepper
- 1 tsp sea salt
sides
- steamed sweet potatoes
- 1 cup of water in the instant pot's inner pot
- place ~1" cubes into the steamer basket inside the pot
- use the steam mode for zero minutes
- quick release the pressure immediately
- steamed asparagus
- 1 cup of water in the instant pot's inner pot
- place asparagus into the steamer basket inside the pot
- use the steam mode for zero minutes
- quick release the pressure immediately
- quinoa
