Grilled Chicken and Molasses-Mustard Barbecue
Grilled Chicken in a Spicy Beer Mustard and Molasses Barbecue
I recently experimented with a new and interesting recipe for grilled chicken. I like grilled chicken although my recipes were looking and tasting routine, and my interest in grilling chicken was waning. We tested the Molasses and Mustard Barbecued Chicken recipe with the grill chef, my son, and guests (well, family). Seeing and hearing their reaction upon tasting/eating this barbecue, I’m convinced that the recipe is “head-over-heels” (my mother’s phrase) above the other chicken recipes I have collected over time. The combination of ingredients in the marinade and the glaze (if you choose to make it) provides a delicious accent to the flavor of chicken, and its burnished copper color with a traditional char makes it a photographers dream.
One chicken cut into quarters made plentiful servings for four people in my thinking, and Wrong!! All four of us ate our quarter and asked for more! One guest even said, “What about leftovers for tomorrow?”
The Grilled Chicken flavored with the Spicy Beer Mustard and molasses marinade and accented again with a Honey Mustard Glaze places it in the top tier of all chicken recipes in my repertoire, and I invite you to make it one of your favorites too.
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Grilled Chicken and Molasses-Mustard Barbecue
Equipment
- 1 grill
What You'll Need:
Marinade
- ¾ cup molasses molasses
- 2 Tb Buzz Savories Spicy Beer Mustard
- 2 Tb soy sauce
- ½ cup beer, wine (any you may have) water
- ½ cup canola oil
- 2 Tb freshly ground pepper
- 1 Tb Worchestershire sauce
- 4 green onions or 1 shallot minced
- 2 4 lb chickens, backbones removed and chickens cut in quarters
Sweet Mustard Barbecue Sauce
- 1 cup Buzz Savories Spicy Beer Mustard or Honey Muxstard
- ⅔ cup molasses
- ¼ cup strong brewed coffee
- 2 Tb Buzz Savories Local honey
- 1 Tb molasses
- 2 tsp. Worchestershire Sauce
- 1 tsp. Tobasco or hot sauce of your choice
How To Prepare:
Marinade
- In a large bowl with a lid or cover, sir together molasses, oil, 1/2 cup liquid (wine, beer, water), mustard, soy sauce, pepper, Worhestershire sauce and onion/shllot.
- Add chicken quarters and turn to coat. Refrigerate for minimum 30 minutes and ideally over night. Turn and reposition the chicken occasionally during the marinating process.
SWEET MUSTARD BARBECUE SAUCE
- In a medium saucepan, combine ingredients and bring to a simmer. Stir well and remove from heat. The barbecue sauce is optional.
GRILLING
- Light a grill and when coals are glowing separate them to the side and place the chicken quarters in the middle of the grill so the heat is indirect. Roast for approximately 45 minutes until chicken reaches 160 Degrees F. The char adds a pleasant smoky flavor to this delicious chicken.
- This chicken on the grill also may be roasted above direct heat. Check your instant thermometer so that when it reachers 160, the chicken is cooked through.
- Set aside 1/2 cup of the marinade for the table. Brush the remaining sauce on the chicken during the last 20-25 minutes of its roasting time for a tasty char on the chicken.
- The sauce is optional. In my experience the marinade provides plenty of richness to the chicken flav