Molasses Barbecue Chicken Recipes

MOLASSES MUSTARD CHICKEN RECIPE

Steps:

• Line a baking sheet with foil or parchment paper and drizzle over the Tbsp. of olive oil.
• In a medium bowl, whisk together the Rub Ingredients. Sprinkle over the chicken and rub in a bit. Place chicken on prepared baking sheet.
• Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total). (Chicken could be baked instead - 375 F)
• In a small bowl, whisk together the Molasses Dijon Sauce ingredients.
• Remove chicken from oven and brush top sides with sauce; broil 1-2 minutes or until chicken is cooked through.
• Brush individual servings with additional sauce and serve.

LIP-SMACKIN' BBQ CHICKEN

Steps:

• In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.

MOLASSES BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
• Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
• In a bowl, mix the molasses, vinegar, and mustard.
• Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

MOLASSES-MUSTARD BARBECUED CHICKEN

Steps:

• 1. Place chicken breasts between 2 sheets of plastic wrap; with flat side of meat mallet, pound to flatten chicken to 1/2 inch. In shallow glass or ceramic baking dish or resealable plastic bag, stir together molasses, mustard, honey, thyme, vinegar, oil, salt and crushed red pepper. Add chicken, turning to coat both sides. Refrigerate 2 to 4 hours.
• 2. Heat grill. Remove chicken from barbecue sauce; reserve sauce. Oil grill grates. Place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 8 to 10 minutes or until no longer pink in center, turning once and brushing with sauce halfway through. Discard remaining sauce.

SPICY HOMEMADE BARBECUE SAUCE WITH MOLASSES

Steps:

• Gather the ingredients.
• Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring constantly.
• Reduce heat to low and simmer, uncovered, until thickened and slightly reduced-about 5 to 10 minutes. Stir occasionally.

BEER CAN CHICKEN WITH BEER AND MOLASSES BBQ SAUCE

Steps:

• Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
• Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.

BOURBON-MOLASSES CHICKEN DRUMSTICKS

Steps:

• Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)
• Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.
• Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.

PEACH AND MOLASSES CHICKEN

Steps:

• Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)
• Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.
• Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.
• Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.

KATHY'S AWARD WINNING BARBEQUE SAUCE

Steps:

• In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
• Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.

MOLASSES BARBECUE CHICKEN

Steps:

• In a saucepan bring vegetables juice, chili sauce, molasses, horseradish, vinegar, mustard and garlic to a boil.
• Reduce heat; simmer 10 minutes, stirring often.
• Let barbecue cool.
• Place barbecue sauce and chicken in a ziplock bags and let marinade; not more than 8 hours.
• Spray grill with nonstick cooking spray and preheat.
• Place chicken on grill and cook for 20 to 25 minutes, turning once and basting often with sauce.
• If you don't want to marinade chicken, just brush on as you cook.