MOLASSES BAKED CHICKEN
A molasses, vinegar, and mustard sauce adds a nice flavor to baked chicken.
Provided by Jane Baier Warren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
- Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
- In a bowl, mix the molasses, vinegar, and mustard.
- Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 6.6 g, Cholesterol 97 mg, Fat 17.1 g, Fiber 0.3 g, Protein 30.7 g, SaturatedFat 4.8 g, Sodium 608.7 mg, Sugar 3.7 g
MOLASSES MUSTARD CHICKEN RECIPE
Molasses Mustard Chicken: an easy, flavourful 30-minute meal. The chicken is baked with a tasty rub and the glaze is brushed on near the end of cooking.
Provided by Crosby's Molasses
Time 30m
Number Of Ingredients 14
Steps:
- Line a baking sheet with foil or parchment paper and drizzle over the Tbsp. of olive oil.
- In a medium bowl, whisk together the Rub Ingredients. Sprinkle over the chicken and rub in a bit. Place chicken on prepared baking sheet.
- Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total). (Chicken could be baked instead - 375 F)
- In a small bowl, whisk together the Molasses Dijon Sauce ingredients.
- Remove chicken from oven and brush top sides with sauce; broil 1-2 minutes or until chicken is cooked through.
- Brush individual servings with additional sauce and serve.
MOLASSES CHICKEN BREASTS
My husband "invented" this procedure to grill steak. It works with chicken, pork, or beef. It guarantees a moist, flavorful dish.
Provided by Milette
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Brush one side of each chicken breast with a light coat of molasses.
- Sprinkle both sides of breast with lemon pepper and seasoned salt.
- Grill, molasses side up, on medium temperature for 4-5 minutes.
- Turn (do not pierce breast) gently and continue to grill to desired doneness.
- I prefer to remove the breasts when they are still soft to touch at the thickest part.
Nutrition Facts : Calories 195.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 144.7, Carbohydrate 15.7, Sugar 11.7, Protein 25.1
MOLASSES-GLAZED CHICKEN WINGS
Make and share this Molasses-Glazed Chicken Wings recipe from Food.com.
Provided by Mandy
Categories Lunch/Snacks
Time 45m
Yield 20 wings
Number Of Ingredients 9
Steps:
- Preheat oven to 180.C.
- In a food processor or blender, combine the ingredients for the rub and process until mixture is well blended.
- In a large bowl, toss the chicken wings in the oil until the wings are completely coated, add the molasses rub and toss again until all the wings are coated.
- Place the seasoned wings in a large roasting pan & bake for 35-40 mins or until wings are cooked through.
Nutrition Facts : Calories 182, Fat 10.6, SaturatedFat 2.6, Cholesterol 37.7, Sodium 215.5, Carbohydrate 12.6, Fiber 0.2, Sugar 11.8, Protein 9.1
ORANGE-MOLASSES GLAZED CHICKEN
Skinless chicken breasts get a potent coating of orange juice and molasses before baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Squeeze oranges to yield 3 cups of juice. In a large skillet, combine juice, vinegar, and molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup, 10 to 15 minutes. Reserve half the glaze for serving.
- Place chicken on a rimmed baking sheet lined with aluminum foil. Season generously with salt and pepper, and brush with glaze.
- Bake chicken, brushing with glaze twice, until juices run clear when pierced, 35 to 40 minutes. Serve hot with reserved glaze.
Nutrition Facts : Calories 334 g, Fat 2 g, Protein 41 g
ROAST CHICKEN THIGHS WITH POMEGRANATE MOLASSES
A key ingredient in Persian cuisine, we've used pomegranate molasses as a marinade to give the meat a fruity, sticky finish without full-on sweetness. Not sure what to do with leftover pomegranate molasses? We suggest using it in this knockout aubergine and shallot salad recipe.
Provided by delicious. magazine
Categories Low-fat recipes
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Put the chicken, garlic, pomegranate molasses, lemon, onions, Mediterranean seasoning and oil in a mixing bowl with 1½ tsp fine salt and some freshly ground black pepper. Set aside, covered, to marinate for 2 hours (or longer, in the fridge, if you have the time - see Make Ahead).
- Heat the oven to 200°C/180°C fan/gas 6. Transfer the chicken and its marinade to a shallow roasting tin, then roast for 40-45 minutes, until the chicken has turned sticky and caramelised.
- Combine the herbs and pomegranate seeds in a bowl. Drizzle the chicken with a little more pomegranate molasses (optional), then scatter with the herbs and pomegranate seeds.
Nutrition Facts : Calories 234kcals, Fat 12.3g (2.4g saturated), Protein 22.5g, Carbohydrate 10.1g (6.5g sugars), Fiber 1.8g
ORANGE-MOLASSES GRILLED CHICKEN
Categories Chicken Marinate Fourth of July Orange Summer Grill/Barbecue Molasses Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk orange juice, vinegar, molasses, orange peel, and all but 1 teaspoon garlic in medium saucepan. Bring to boil over medium-high heat. Reduce heat to medium and simmer until reduced to 2 cups, about 10 minutes. Stir in pepper sauce. Cool marinade to room temperature.
- Place chicken in 11x7x2-inch glass baking dish. Pour marinade over. Refrigerate at least 4 hours and up to 1 day.
- Prepare barbecue (medium-high heat). Remove chicken from marinade, shaking off excess. Transfer marinade to saucepan. Stir in reserved 1 teaspoon garlic. Boil over medium-high heat until reduced to 11/4 cups, about 5 minutes. Transfer to serving bowl. Season chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken crosswise on diagonal into 1/2-inch-thick slices; transfer to plate. Serve, passing sauce separately.
ROASTED CHICKEN WITH POMEGRANATE MOLASSES
Provided by Claire Robinson
Time 50m
Yield 4 servings
Number Of Ingredients 6
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.
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- When you are ready to bake the chicken, remove the marinated chicken from the fridge and let it come to room temperature.
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- Turn the chicken. Raise the heat to 350, bake for 20 minutes. Turn and raise heat to 400 and bake for 10 minutes.
- Check and turn and raise heat another 50 degrees until the sauce has thickened and the chicken is done - about 5 minutes. Watch this carefully so it does not burn.
24 MOLASSES RECIPES, FROM EXPECTED CLASSICS TO SWEET SURPRISES
From msn.com
Published 2021-12-20
- Ginger Spiced Dark Molasses Sugar Cookies. “These cookies are spicy, sweet and rich with molasses. Take care not to overbake the cookie and you will have a chewy center that will melt in your mouth.
- Gingerbread Cookies. Before we get into the recipes that make you say, “I didn’t know I could use molasses for that,” we have to talk about gingerbread cookies.
- The Gingeriest Gingerbread. What does it take to create what food editor Emma Laperruque has dubbed the gingeriest gingerbread? One cup of really strong ginger beer (the good kind), two tablespoons of freshly grated ginger, and ¼ cup of ground ginger.
- Triple-Ginger Chocolate Chunk Cookies. When I worked for Martha Stewart, these chocolate-ginger cookies from former food editor Susan Spungen were the stuff of legend.
- Gooey Gingerbread S’mores Bars. Missing the smoky-sweet flavor of the beloved summertime campfire treat? The base is a classic gingerbread bar, topped with chocolate and marshmallows, which melt as the bars bake in the oven.
- Rose Levy Beranbaum's Molasses Sugar Butter Cookies. The queen of cookies (and really, all things baking), these molasses cookies from Rose Levy Beranbaum have the perfect texture: a little chewy and a little crunchy, with plenty of nutty spiced flavor to boot.
- Demon Cake. Our editors call this “a dense, heavily spiced, gingered cake, sweetened with dark, treacly molasses and apples. Not for the faint of heart (though the title could tell you as much); serious ginger and gingerbread lovers will rejoice, however.”
- Extra Oat-y Oatmeal Cream Pies. The reason why we love molasses so much is that it delivers both good flavor and great texture; these sandwich cookies are proof of its magic.
- Gluten-Free Carrot Cake. The first ingredient will make you do a double-take: mayonnaise. Trust us (and trust recipe developer Kristina Vanni), it works, producing a denser, moister crumb.
- Fresh Ginger Cake From Sylvia Thompson. Light molasses and four warm ground spices—white pepper, cloves, nutmeg, and ginger—deliver festive flavor in every bite of this sponge-like cake.
MOLASSES GLAZED CHICKEN WINGS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 40Calories 73 per servingCategory Starters
- To prepare marinade, whisk together all ingredients except chicken. Pour marinade into a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a large plate; refrigerate for 8 hours or overnight.
- Remove chicken from marinade and place on a rack in a large foil-lined rimmed baking sheet; discard marinade.
- Bake until wings are glazed and golden brown, about 55 - 60 minutes. Serve hot. May be frozen for up to 1 month.
HONEY-GARLIC CHICKEN BAKED RECIPE - FOOD & WINE
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Servings 4Total Time 40 minsCategory Chicken
- Preheat the oven to 425°. Place the drumsticks in a rimmed ovenproof dish just large enough to hold them. Sprinkle the chicken with 1/4 teaspoon of sea salt and 1/4 teaspoon of freshly ground pepper. Place in the middle of the oven and bake for 20 minutes.
- Meanwhile, whisk together the garlic, honey, brown sugar, soy sauce, molasses, 1/4 teaspoon each of sea salt and freshly ground pepper and the Sriracha (if using).
- Remove the chicken from the oven and pour the sauce over it. Turn on the broiler. Place the chicken on the second rack from the top and broil on each side for 5 to 8 minutes, until the skin is dark and crispy. Remove the chicken from the oven.
- Optional: To make a dipping sauce, pour the honey-garlic sauce from the baking dish into a small saucepan and boil for 2 to 3 minutes, until it thickens.
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