Yield: 6 Servings

Spicy Coconut Pulled Chicken Thighs

The most flavorful, tender pulled chicken thighs in a sweet and spicy chili coconut sauce.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 lb Boneless Skinless Chicken Thighs (or chicken breast)
  • 14 oz can Lite Coconut Milk
  • 2 Tbsp (60g) Gochujang
  • 2 Tbsp (42g) Honey
  • 2 Tbsp (30g) Lime Juice (about 1 small lime)
  • 1 Tbsp Paprika
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Coriander (optional)

Instructions

  1. Mix the all the ingredients except the chicken thighs in the pot of a pressure cooker before adding the chicken. Fully coat the chicken in the coconut milk mixture.
  2. Pressure cook on HI for 10 minutes with quick release pressure.
  3. Transfer the cooked chicken to a bowl to shred with two forks.
  4. While you shred the chicken, use the pressure cooker's sauté function to reduce the remaining liquid for 5-10 minutes, stirring occasionally, until the sauce is as thick as you'd like.
  5. Once you've reduced the sauce, set the pressure cooker to its keep warm function and add the shredded chicken thighs back to the pot. Stir to coat in the sauce and serve with rice.

Notes

Nutrition Facts Notes

  • Each 4-ounce serving of pulled chicken thighs has 5 WW SmartPoints (blue).
  • Each serving with chicken breast has 160 calories, 18g protein, 10g carbs, 5g fat, and 4 WW SmartPoints (blue).
  • The amount you reduce your sauce may affect serving sizes. For accuracy, weigh the entire finished recipe and divide by 6 to find the weight of each serving in your batch.

Nutrition Information:

Yield:

6 Servings

Serving Size:

4 ounces
Amount Per Serving: Calories: 185Total Fat: 9gCarbohydrates: 10gProtein: 15g

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