molasses-mustard barbecued chicken
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
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 4 - chicken thighs
- 1/3 cup dark molasses
- 3 tablespoons dijon mustard
- 2 tablespoons honey
- 2 tablespoons thyme, leaves
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
How To Make molasses-mustard barbecued chicken
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Step 1Place 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. -
Step 2Heat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken
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