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Smoky Spicy Molasses BBQ Chicken

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Ingredients

Warning0 allergens identified

Smoky Spicy Molasses BBQ Chicken

1 cup ketchup(10 ounces)

¼ cup blackstrap molasses(or use regular unsulphured molasses)

¼ cup apple cider vinegar

1 ½ tablespoons honey

2 teaspoons light brown sugar(packed)

3 ½ teaspoons kosher salt(divided)

1 tsp black pepper(divided)

½ tsp cayenne(if you like it less spicy, use 1/4 teaspoon)

¼ tsp paprika(smoked or sweet)

¾ tsp garlic powder(divided)

3 pounds chicken(whole chicken cut into pieces, or chicken parts of your choice, at room temperature)

1 tbsp vegetable oil(neutral-flavored)

½ tsp onion powder

½ tsp dry mustard

Preheat oven to 350°. In a small saucepan, mix ketchup, molasses, vinegar, honey, brown sugar, ½ teaspoon salt, ½ teaspoon pepper, the cayenne, paprika, and ¼ teaspoon garlic powder. Cook over low heat, stirring occasionally, until flavors have melded together and sauce thickens, 15-20 minutes. Remove sauce from heat and set aside.

Meanwhile, place chicken in a baking or roasting dish about 9x13 inches, and coat with oil. In a small bowl, combine remaining 1 tablespoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder with the onion powder and mustard. Sprinkle all over chicken. Arrange chicken skin side down and bake for 15 minutes.

Using a pastry brush or silicone brush, coat the top side of the chicken with a bit of the bbq sauce, using about one-quarter of it, so that pieces are covered well. Cook skin side down for an additional 15 minutes.

Flip chicken so the skin side is up, and coat each piece well with some bbq sauce. Increase the oven to 400°. Every 5-8 minutes, coat chicken with more of the sauce to your desired thickness (I do about 4 coats). Increase oven temperature to 500° or use your top broiler option. Finish cooking chicken until the sauce is thick, the chicken has some char, and the meat reaches 165° in the thickest part. Cooking time should be about 1 hour total.

Nutrition

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Tips & Tricks (5)

Bloom Your Spices First 🌶️
Toast the paprika, cayenne, garlic powder, and onion powder in a dry pan for 30 seconds before mixing into your sauce to unlock their deep, smoky flavors and prevent a raw-spice taste.
Balance Sweet and Spicy 🍯
Taste your molasses-based sauce before applying it and adjust the cayenne and paprika incrementally—blackstrap molasses's intensity can vary by brand, so you may need less heat than expected.
Apply Sauce in Stages 🖌️
Coat the chicken lightly for the first 20 minutes of baking, then apply thicker layers every 10 minutes during the final 20 minutes to build caramelization and prevent burning on the outside.
Use Apple Cider Vinegar Wisely 🍎
Reserve a splash of apple cider vinegar to stir into your sauce after baking—this brightens the heavy molasses and adds authentic tangy depth that mimics traditional pit-smoked barbecue.
Target 165°F Internal Temperature 🌡️
Check chicken at the thickest part of the thigh with a meat thermometer; this ensures food safety while preventing dry, overcooked meat that won't absorb the sticky sauce properly.