Best 4 Molasses Baked Chicken Recipes

Indulge in the savory and aromatic delight of Molasses Baked Chicken, a culinary masterpiece that tantalizes your taste buds with its rich, sticky glaze and tender, fall-off-the-bone meat. This delectable dish is a harmonious blend of sweet and savory flavors, where the molasses adds a deep, caramelized sweetness that perfectly complements the savory chicken. The chicken is coated in a luscious marinade of molasses, soy sauce, garlic, ginger, and spices, infusing it with a symphony of flavors that will leave you craving for more. As the chicken bakes in the oven, the glaze thickens and caramelizes, creating an irresistible crispy skin that shatters with every bite, revealing the succulent and juicy meat beneath. This recipe also includes two additional variations to satisfy every palate: a spicy version for those who love a kick of heat, and a gluten-free version for those with dietary restrictions. Get ready to embark on a culinary journey that will leave you utterly satisfied and eager for seconds.

Let's cook with our recipes!

BRAISED CHICKEN WITH POMEGRANATE MOLASSES

Braised Chicken with Pomegranate Molasses image

I'm crazy for pomegranate molasses. I first discovered it when I was working at a restaurant in SoHo, and one of my tasks was to make the spice run (that was just because I lived near the store). It was such a treat-I'd get sent up to Kalustyan's, an incredible Indian spice market, to shop for ingredients for the restaurant. I'd go upstairs to where they serve food and get a falafel and hummus sandwich and then wander through the aisles of spices, rice, sweets, and grains, just taking it all in, amazed by the array of flavors the world has to offer. One of these was pomegranate molasses. Pomegranate is actually used a lot in Italian cooking, so I felt comfy using this delicious delicacy! It's a brilliant red color, has a lovely jammy consistency, and it's super sour, so it gives dishes a real flavor bump. I love shellacking it on the outside of a chicken for a tangy, tart, sticky glaze.

Provided by Anne Burrell

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Extra-virgin olive oil
4 cloves garlic, smashed
Crushed red pepper
8 chicken thighs, trimmed of excess skin
Kosher salt
1 cup pomegranate molasses
1 cup chicken stock
1 thyme bundle, tied with kitchen twine
1 cup pomegranate seeds
1 bunch of fresh chives, finely chopped

Steps:

Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard--it has fulfilled its garlic destiny.
Season the chicken thighs with salt and place them skin side down in the pan. Don't crowd the pan or the thighs will steam instead of brown--you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total.
Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through.
Ditch the oil from the pan and add 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half--it should be slightly thick and syrupy. Season with salt.
Return the chicken to the pan, along with the juices from the sheet pan, scraping up any bits. Reduce the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or until the sauce thickens and it clings to the chicken in a yummy embrace.
While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.
Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.

GARLIC-MOLASSES CHICKEN WINGS

Garlic-Molasses Chicken Wings image

These chicken wings are marinated in garlicky molasses then basted and slow roasted. Make plenty as they will go fast by the plateful.

Provided by buckster

Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes

Time 8h5m

Yield 20

Number Of Ingredients 7

Ingredients

1 ½ cups soy sauce
5 cloves garlic, minced
2 tablespoons molasses
2 tablespoons brown sugar
2 tablespoons honey
1 dash garlic salt
20 whole chicken wings, split

Steps:

Mix soy sauce, garlic, molasses, brown sugar, honey, and garlic salt together in a large bowl. Pour 3/4 of the marinade mixture into a resealable freezer bag and add wings. Release any air from the bag and seal. Place marinating chicken wings and remaining marinade into the refrigerator and chill for 5 to 6 hours.
Remove wings from the refrigerator 1 hour before baking.
Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and top with an oiled rack about 1/2-inch above the surface of the foil.
Space marinated wings on the rack about 1/2-inch apart.
Bake in the preheated oven for 20 minutes. Baste wings with some of the remaining marinade; repeat baking and basting every 20 minutes 2 more times for a total of 1 hour. Turn wings over, baste, and bake 30 minutes more. Turn wings over again, sprinkle with garlic salt, and increase oven temperature to 350 degrees F (175 degrees C). Continue baking 15 minutes more.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.3 g, Cholesterol 19.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 1119 mg, Sugar 4.5 g

BAKED CHICKEN WITH MOLASSES JERK MARINADE

Baked Chicken with Molasses Jerk Marinade image

Gently pulling the skin back from the chicken (while leaving it attached) allows the jerk marinate to permeate the chicken.

Provided by Daily Inspiration S @DailyInspiration

Categories Chicken

Number Of Ingredients 13

Ingredients

2 1/2 tablespoon(s) apple cider vinegar
1 1/2 tablespoon(s) worchestershire sauce
3/4 tablespoon(s) molasses
3/4 tablespoon(s) grated ginger
3/4 teaspoon(s) hot sauce
2 - cloves garlic, minced
1 medium onion, finely chopped
2 small green olives, sliced (optional)
3/4 teaspoon(s) ground allspice
3/4 teaspoon(s) ground cinammon
3/4 teaspoon(s) salt
3/4 teaspoon(s) freshly ground black pepper
3 - 3 1/2 pound(s) chicken pieces (preferably dark meat)

Steps:

Mix together the vinegar through pepper in a plastic baggie - seal and shake to mix ingredients.
Gently pull the skin away from the chicken pieces - be careful not to detach the skin from the chicken. Add chicken to marinade, refrigerate and allow to sit for 4 hours or overnight.
When ready to prepare chicken, bake at 400 degrees for 40 minutes or until the skin of the chicken is crispy and the juices from the chicken run clear.

ROASTED CHICKEN WITH POMEGRANATE MOLASSES

Roasted Chicken with Pomegranate Molasses image

Provided by Claire Robinson

Time 50m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 whole organic chicken, rinsed and pat dry
Salt and freshly ground black pepper
2 to 4 tablespoons olive oil
3/4 cup chicken stock
1/4 cup pomegranate molasses
2 fresh thyme sprigs, leaves removed

Steps:

Preheat the oven to 400 degrees F.
Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.

Tips:

Choose the Right Chicken: Use a whole chicken or chicken parts like breasts, thighs, or drumsticks. Make sure the chicken is fresh and of good quality.
Prepare the Molasses Marinade: Prepare the molasses marinade in advance to allow the flavors to blend well. You can marinate the chicken for at least 30 minutes or up to overnight for a more intense flavor.
Sear the Chicken: Before baking, sear the chicken in a skillet over medium heat. This will help to develop a golden-brown crust and lock in the juices.
Bake the Chicken: Bake the chicken in a preheated oven at the recommended temperature and time specified in the recipe. This will ensure that the chicken is cooked through and tender.
Baste the Chicken: Baste the chicken with the molasses marinade during the baking process. This will help to keep the chicken moist and flavorful.
Serve with Sides: Serve the molasses-baked chicken with your favorite sides such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Molasses-baked chicken is an easy and flavorful dish that makes an excellent option for a main course. The combination of molasses, spices, and herbs creates a unique and delicious taste that is sure to impress. Whether you choose to use a whole chicken or chicken parts, this recipe is versatile and can be adapted to your preferences. Follow the tips provided to ensure that your molasses-baked chicken turns out perfectly tender, juicy, and flavorful. Experiment with different marinades and side dishes to create a dish that is tailored to your taste and enjoy a delicious and satisfying meal.