Product was provided to me on behalf of Cape Cod Cranberries to review, use, and write about. As always, all opinions are entirely my own.
Summers are for BBQs! The only thing is... it's really hot out right now in Texas. I mean... really hot. We're hovering just outside of the three digit thermometer reads, but let me just say that it doesn't feel like it. Since it's so hot out, I'm opting to stay inside where it's nice and cool. And while normally my oven is in shut-down mode for a couple more months, these BBQ chicken bites were worth it to cook inside today!
Being a native Texan, I can tell you that BBQ is big business here. It's serious business. So you know when I say that BBQ is good, that you can take my word for it. I'm not shy when it comes to playing around with the flavors of BBQ sauce, and this Cranberry BBQ sauce is no different. In fact, I'm pretty sure it's a new family favorite.
The most important part of any BBQ is the sauce, and the most important part of this sauce is the Cape Cod Select Cranberries. I have to say, I was thoroughly impressed with Cape Cod Select Cranberries and their quality. The fresh frozen berries were big, bright, and looked amazing. That's because Cape Cod Select cranberries are grown to some of the industries highest standards and are Non-GMO verified and hold GLOBALG.A.P. Certification.
Cape Cod Select also has a focus on sustainability powering its facilities primarily with solar power and using better growing practices on their farm. So their berries are ones that you can feel good about enjoying all the way around; completely guilt-free.
Plus, I love the fact that Cape Cod Select is a small women-owned family business. The Rhodes family has been growing cranberries on their 800 acre cranberry farm for more than 75 years and is now in its fourth generation.
This BBQ sauce has a tang to it that the tart cranberries cause, making this sauce go perfectly with chicken. To make these bites perfectly popable and portable for any crowd as a hot appetizer, I piled the chicken on top of sweet potato slices and loaded them up with pepper jack cheese, pickled red onion, and some fresh cilantro. This is one powerhouse bite of flavor that everyone is sure to love!
TheSkinnyFork.com A delicious homemade BBQ sauce infused with the tartness of cranberries. Cooked in the instant pot to make a pulled chicken that's piled high on sweet potato bites with cheese and so much more! Prep Time: 15 Minutes • Cook time: 1 Hours
Servings: 20 • Serving Size: 2 'Bites' • Calories: 83 • Fat: 2 g • Saturated Fat: 1 g • Carb: 12 g • Fiber: 1 g • Protein: 6 g • Sugar: 5 g • Sodium: 71 mg
Cranberry BBQ Sauce:
• 6 Oz. Cape Cod Select Premium Frozen Cranberries
• 1/2 C. Chopped Shallot
• 1/4 C. Red Wine Vinegar
• 1/4 C. 'No Salt Added' Tomato Sauce
• 6 Tbsp Sugar
• 5 Tbsp. Natural Sweetener
• 2 Tbsp. Tomato Paste
• 1 Tbsp. Extra Virgin Olive Oil
• 1 Tsp. Dijon
• 1 Tsp. Lemon Juice
• 1/4 Tsp. Ground Cinnamon
• 1/4 Tsp. Worcestershire
• 1/4 Tsp. Liquid Smoke
• Salt & Pepper to Taste
• 1 Lb. Boneless Skinless Chicken Breast
• 2 Large Sweet Potatoes, Sliced About 1/4" Thick (I got about 20 slices each potato.)
• 1/2 C. Shredded Pepper Jack Cheese
• Optional Toppings: Pickled Red Onions, Pickled Jalapeño Peppers, Avocado, Cilantro, Etc.
Place all of the ingredients for the BBQ sauce into the base of the instant pot and set it to 'sauté'. Bring the mixture to a simmer and allow to cook, stirring constantly, for 5-10 minutes or until the cranberries have burst and cooked down. Turn the sauté feature off and allow the mixture to cool slightly before using an immersion blender (or regular blender) to puree the mixture down. Place the 2 boneless skinless chickens breast into the BBQ sauce and secure the lid. Turn the steam valve to 'stealing' and set the pressure cooker to 'poultry' for 45 minutes. Once the instant pot is done, allow the pressure to drop on it's own or use the quick release. Remove the chicken and pull apart. I shredded mine with two forks. Place the chicken back into the BBQ sauce to mixture together and set instant pot to 'warm'. Preheat the oven to 400 degrees F. and line a baking sheet with foil, parchment paper, or a silicone baking mat and lightly coat with non-stick cooking spray. Set the sweet potato slices out on the prepared baking sheet and top with a sprinkle of BBQ seasoning. Place the baking sheet into the oven and bake for 10-15 minutes or until the potatoes are starting to become tender. Divide evenly with the warm BBQ chicken, followed by the 1/2 C. shredded cheese (also divided evenly.) Place the baking sheet back into the oven and bake for about 4-5 minutes or until the cheese has melted. Once done, remove from the oven and top with any additional toppings. Serve right away and enjoy!
Nutritional Claims: Low Sodium, Kidney Friendly, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free