For a quick and easy recipe for weeknights, look no further than this flavorful and tender grilled chicken recipe. Here, molasses is combined with hot sauce, garlic, and chili powder to make a sweet and spicy marinade that pairs perfectly with savory chicken thighs. Chicken thighs are the most versatile and least inexpensive cut of meat, making it an optimal choice for dinner. In fact, you can get these molasses-glazed chicken thighs on the dinner table in less than 45 minutes. A delicious summertime entrée, this finger-lickin' good, tangy-sweet chicken dish is prepared using the grill. First, you’ll make the sweet, molasses-flavored glaze by whisking together all the ingredients in a small saucepan. Next, the chicken thighs are seasoned with salt and pepper, and grilled with the skin side down for 8 minutes. Follow the directions below for instructions on when to turn the chicken and brush with sauce. Barbecue sauce may be refrigerated in an airtight container for up to one week.
1/2 cup ketchup
1/4 cup molasses
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/2 teaspoon hot sauce
1 garlic clove, minced
1 teaspoon ground cumin
1 1/2 teaspoon chili powder
1/2 cup water
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
8 bone-in, skin-on chicken thighs (about 3 lb.)
How to Make It
Preheat grill to medium (about 400°F). Whisk together the ketchup, molasses, mustard, vinegar, hot sauce, garlic, cumin, chili powder, water, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small saucepan, and bring to a boil over high heat, whisking occasionally. Reduce heat to medium-low, and simmer, whisking often, 5 minutes.
Sprinkle the chicken thighs with remaining1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, skin side down and covered with grill lid, 8 minutes. Turn chicken, and brush with 1/3 cup of the sauce. Grill, covered with grill lid, 8 minutes. Turn chicken again, and brush with another 1/3 cup of the sauce. Grill, covered with grill lid, 1 minute. Turn chicken again, and brush with another 1/3 cup of the sauce. Grill, covered with grill lid, 1 more minute. Transfer to a platter, and let stand 10 minutes. Serve with remaining sauce.