Barbecued Chicken with Molasses Barbecue Sauce (Grilled or Baked)
I love grilled chicken and, on occasion, like to add barbecue sauce. Any sauce is good, but my favorite is my tomato-based sauce with molasses. It is sweet and tangy at the same time. I have made this recipe in the oven at times when the weather does not cooperate, so I decided to add that version in the notes below. The amount of sauce this recipe yields, which can be made and refrigerated several days in advance, is more than you will need to serve four. However, I usually make the full amount and freeze the remainder for up to six months so it is there when I need it. For additional barbecue sauce choices, see the similar and related recipes links.
- 1 tablespoon butter or oil
- 1/2 cup chopped onions
- 1 large clove garlic, chopped
- 1 cup ketchup
- 6 tablespoons molasses
- 1 tablespoon brown sugar
- 3 tablespoons Worcestershire sauce
- 3 tablespoon cider vinegar
- 2 teaspoons prepared yellow mustard
- 1/4 teaspoon dried thyme
- 3/4 teaspoon liquid smoke
- Salt and pepper to taste
- 8 pieces chicken of choice, such as thighs, legs or breast, with or without skin
For the sauce, heat the butter or oil in a small saucepan over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the garlic and stir about 1 minute. Add the remaining ingredients, except the chicken. Reduce heat to medium. Bring to a boil and cook until thickened, about 5 minutes. Let cool before using. Remove half of the sauce and freeze for another time.
Heat grill to high. Season the chicken with salt and pepper. Grill the chicken over indirect-medium heat, turning occasionally, until done, about 40 minutes depending on size, or until the juices run clear. (Breasts will only take about 35 minutes.) Brush the skin side with barbecue sauce. Place over direct heat until browned. Brush sauce on the bottom side, turn and grill until that side is browned. Remove from grill and let rest about 5 minutes. Meanwhile, heat the remaining sauce. (As long as the chicken was completely cooked before basting, the sauce touched by the brush is perfectly safe.) Serve the chicken with the sauce on the side for dipping.
Oven Version: Preheat oven to 400° F. Place chicken, skin-side up, in a baking dish in one layer. Spoon some sauce over each piece. Bake until chicken is done and the juices run clear, about 40 minutes. If desired, place under the broiler for additional browning. Let rest about 5 minutes, then serve as noted above.