Sticky Barbecue Chicken Recipe with Blackstrap Molasses and Dijon Mustard

Sticky Barbecue Chicken with Blackstrap Molasses & Dijon Mustard

Short Description
This Sticky Barbecue Chicken recipe delivers tender, caramel‑glazed chicken thighs and drumsticks coated in a rich blackstrap molasses and Dijon mustard sauce with smoky spices—an indulgent yet balanced BBQ treat.

We’re sharing this recipe with a nod to our friends at Goodness.com.au — but we’ve added our own organic touch. And yes, you can find every ingredient you need right here at Farm Fresh Organics!

Ingredients (Serves 4–6)

• Chicken: 4 bone‑in, skin‑on thighs + 4 drumsticks, seasoned with salt & pepper

• Sauce:

  • ½ cup blackstrap molasses

  • ¼ cup Dijon mustard

  • ¼ cup apple cider vinegar

  • 2 Tbsp tomato sauce

  • 2 Tbsp BBQ sauce

  • 2 cloves garlic, minced

  • 1 tsp smoked paprika

  • ½ tsp ground cumin

  • ¼ tsp cayenne pepper

How to Make Sticky Barbecue Chicken

1. Prep: Heat your grill to medium‑high. Pat chicken dry and season both sides with salt and pepper.

2. Make the sauce: Whisk together molasses, Dijon, vinegar, tomato sauce, BBQ sauce, garlic, paprika, cumin, and cayenne until smooth.

3. Grill: Oil the chicken and grill skin‑side down for 5–7 minutes until lightly charred. Turn and grill another 5–7 minutes.

4. Glaze & cook: Brush the sauce generously on one side, grill 2–3 minutes to caramelise, flip & repeat until internal temp hits 74 °C and juices run clear, about 15–20 minutes total depending on thickness. Let rest before serving.

5. Serve: Pair with sides like grilled corn, coleslaw or fresh salad. Garnish with chopped parsley or chives for freshness.

Why This Sticky Barbecue Chicken Recipe Works

• Deep flavour profile: Blackstrap molasses brings a dark, intense sweetness; Dijon adds tangy bite, balanced by garlic and smoked paprika.

• Perfect caramelization: Basting mid‑grill produces that crackly, sticky coating prized in BBQ chicken.

• Juicy & tender: Bone‑in, skin‑on cuts stay moist, and resting allows juices to redistribute.

Suggested Pairings for Sticky Barbecue Chicken

• Red cabbage & lemon salad — light and tangy side that balances richness.

• Grilled corn, coleslaw, roast potatoes or a crisp green salad to round out the plate.

Tips & Variations

• Marinate in advance: Let chicken rest in salt, pepper and some sauce for 1–2 hours for deeper flavour.

• Oven alternative: Bake at 200 °C, basting halfway—finish under broil to caramelise.

• Adjust heat: Increase or omit cayenne to suit your spice preference; smoked paprika adds smoky depth.