Best Molasses Mustard Barbecued Chicken Recipes

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.

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.

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.

MUSTARD BBQ SAUCE

Steps:

• Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.

ZIPPY BARBECUE SAUCE

Steps:

• Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.

MUSTARD- MOLASSES GLAZED CHICKEN

Steps:

• Preheat oven to 400°F.
• Whisk together in a small bowl the molasses, mustard, vinegar, and hot sauce.
• Completely cover the chicken in mustard glaze mix.
• Place the chicken skin side down in a 10x15 inch baking pan.
• Pour remaining glaze over chicken.
• Sprinkle with the salt and pepper.
• Roast chicken on top rack in oven for about 40 minute.
• Or until the juices run barely clear when you prick the chicken.
• Remove the pan from the oven.
• And turn the broiler on high turn the chicken pieces over and baste the chicken with pan drippings.
• If there is a lot of pan drippings or fat that has been rendered out, spoon out some before broiling.
• To prevent flare ups.
• Broil, basting the chicken and rotating the pan for even browning.
• Until fully browned, and has a nice glossy look, about 8 minute.
• Drizzle any pan drippings left over the chicken before serving.

GRANDMA'S MOLASSES BARBECUE SAUCE

Steps:

• Combine all ingredients in a bowl. Use as you would with any recipes calling for BBQ sauce.