Strawberry Jalapeño BBQ Chicken Sandwiches

What’s Up, Hungry People

Every once in a while, I like to play a game called “What’s In My Fridge Door?” It’s a game show where the recipes are made up, and the ingredients don’t matter!

Seriously, if there is one thing I have picked up on my cooking journey, it’s the ability to look into the depths of my fridge and pull out ingredients to make what I often refer to as “trash dinner” – that’s what you win at the end of my game!

I know, I know, I’m not doing a great job at selling this game of mine – but maybe I can convince you with this recipe.

For this iteration of “What’s In My Fridge Door,” I had to figure out how to use strawberry jalapeño jelly and chicken in one dish. It’s sort of like playing a mini version of “Chopped” – use what you can find to make something delicious!

This ability to transform old ingredients into new recipes is one of my favorite things to do! And it’s how you end up with a tangy strawberry jalapeño BBQ sauce that’s worth making again – heck, you know it’s good when I’m trying to get rid of old ingredients and end up buying them again because I figured out something amazing.

Here’s What You Need

Here are the ingredients I dug out of my fridge to make this dish!

• Jalapeño strawberry jelly: Now good for more than just cream cheese and bagels. I think I got this jelly as a Christmas gift?
• Ketchup: Always have some of this handy in my fridge. It’s a base for BBQ sauce.
• Pickled jalapeños: Picked these up for a cookout. No idea what to do with them now, so into the pot they go.
• Garlic and onion: Another staple ingredient to keep handy at all times.
• Lime juice: For some added twang.
• Honey: To add sweetness.
• Worcestershire sauce: I used the rest of my bottle. Time to get a new one!
• Parsley, onion, and garlic powder: Adds a boost to season the BBQ.
• Everything topping buns: Something different from plain ol’ sesame seed.
• Cold pickles and onions: For popping on top. Keep ’em chilled for tastiest results.
• Chicken breasts: For the protein, though you can totally use the BBQ sauce on pork, beef, and more!

Now that I’ve made this, I might just have to go back out and buy all of the ingredients at least one more time!

Let’s Cook

Instant Pot vs. Slow Cooker

There are two different ways you can prepare the BBQ chicken: in a pressure cooker (Instant Pot) or a slow cooker (Crock-Pot). Ultimately, you can use either, but if you use the slow cooker method, you will have to get the stovetop and pans involved, which means more dishes.

In the Instant Pot

To prepare the BBQ chicken in the Instant Pot, here are the settings you will use:

• Saute Mode: Turn on the Instant Pot and switch to saute mode. Once the screen reads “hot,” add some olive oil and sear the chicken breasts on both sides for about 2–3 minutes each. Don’t worry; the chicken won’t be cooked through yet. This step gives the chicken a little color and adds flavor to the dish.
• Slow Cook Mode: Cancel the saute setting and switch to slow cook mode. Add all the ingredients except for the water. Set the Instant Pot to slow cook on HIGH for 3–4 hours or LOW for 6–8 hours. If you need this dish in a dash, feel free to pressure cook for 10 minutes instead. (Recommended: Add extra water if you plan on pressure cooking.)
• Pressure Cook Mode: For pressure cooking, after searing the chicken, add all ingredients including the water. Close the lid, seal the valve, and set the pressure cooker to high for 10 minutes. Let the Instant Pot come to pressure over about 10 minutes before the timer starts.
• Final Touch: When the timer goes off, let the Instant Pot naturally release pressure, or carefully perform a quick release. If there’s excess liquid, remove the chicken and switch back to saute mode to thicken the sauce. Return the chicken to the sauce and shred it using a hand mixer or forks. Serve with everything buns, cold pickles, and onions.

In the Slow Cooker

If you want to make this chicken in a slow cooker or you don’t have a multifunction pressure cooker, here are the extra steps you’ll want to follow:

• Shredding the Chicken: Consider using a hand mixer to shred the chicken when it is finished cooking. The secret to perfect shredding is a hand mixer!
• Sear in a Skillet: Heat a skillet over medium-high heat and add olive oil. Sear the chicken breasts on both sides for about 2–3 minutes each. No need to cook it all the way through.
• Slow Cooker/Crock-Pot: Transfer the seared chicken to the slow cooker along with the rest of the ingredients except for the water. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
• Thickening the Sauce: Leave out the water to prevent the BBQ sauce from being too runny. If the sauce is still too thin after cooking, you can transfer it to a pot on the stove and simmer until thickened.

Tips for Jalapeño Strawberry BBQ Chicken

• Serving Suggestions: This BBQ chicken is fantastic on everything buns, but it also works great in tacos or over rice for a gluten-free option.
• Searing Tips: Searing the chicken adds depth to the dish and locks in the juices, making it more tender. Don’t skip this step unless you’re really in a hurry!
• Thickening the Sauce: If your sauce is too thin after cooking, try simmering it on saute mode or in a pot on the stove until it reaches your desired consistency.
• Adjusting the Heat: If you like things spicier, feel free to add more pickled jalapeños or a splash of hot sauce to the mix.

Common Questions About Jalapeño Strawberry BBQ Chicken

• Can I use frozen chicken breasts?
  • Yes, you can use frozen chicken breasts. Just increase the cooking time by about 5–10 minutes if using a pressure cooker.
• How do I store leftovers?
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove.
• Can I use a different type of jelly?
  • I mean, it won’t be a STRAWBERRY Jalapeno barbecue sauce if the jelly is changed… but I imagine other jellies can be used in a pinch. While I have NOT tested this, do note that the flavor will NOT taste the same as the recipe given for strawberry jelly.
• What if I don’t have Worcestershire sauce?
  • You can substitute Worcestershire sauce with soy sauce or a combination of soy sauce and a splash of vinegar.
• How do I know when the chicken is done?
  • The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to be sure.

And there you have it, Hungry People: a delicious chicken dish born from the depths of my fridge! The jalapeño strawberry BBQ chicken is one recipe you’ll want to add to your rotation. Whether you decide to use the Instant Pot or the slow cooker, you’ll end up with juicy, tender chicken smothered in a tasty sauce. Serve it up on everything buns, and don’t forget those chilled pickles and onions for a bit of crunch and tang. This dish is perfect for a casual family dinner or your next backyard barbecue. I’ll be whipping this one up again, and maybe even experimenting with more mystery ingredients from the fridge door. I hope you enjoy it as much as I do!

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