Molasses-Mustard Barbecued Chicken

Dave Smith


American barbecued chicken is usually slathered with a tomato-based sauce. This variation skips the tomatoes but keeps the sweet and spicy kick. Molasses gives it a coffee-toffee flavor and that familiar sticky quality that's so appealing. Serve the chicken with creamy potato salad and corn on the cob.

You can use boneless skinless chicken breast halves and we have in the past but we all love the thighs. We are now finding boneless thighs at Wegmans

pinch tips: How to Freeze Fish, Meat & Poultry





chicken thighs
1/3 c
dark molasses
3 Tbsp
dijon mustard
2 Tbsp
2 Tbsp
thyme, leaves
1 1/2 Tbsp
apple cider vinegar
1 1/2 Tbsp
vegetable oil
1/2 tsp
1/2 tsp
red pepper flakes

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Chicken