Fast or Slow Lime Chili Chicken
2 pounds boneless, skinless chicken thighs
Juice of 2 limes
2 tbsp chili lime powder
1 tsp cumin
1 tsp onion powder
1 tsp smoked salt
1/4 tsp black pepper
6 cloves garlic, minced
Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings over chicken and add garlic and rub it in.
Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
Shred chicken and return to pot and toss in juices.
If using a slow cooker – do all the above and cook on low for 4 hours.
Serves 4 – 6.