Spicy Molasses-Barbecued Drumsticks - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Spicy Molasses-Barbecued Drumsticks







  • 3 Tbsp chili sauce, bottled  
  • 1 1/2 Tbsp apple cider vinegar, plain or seasoned  
  • 1 Tbsp molasses, or light  
  • 1 tsp chili powder  
  • 1/2 tsp canned chipotle peppers in adobo sauce, minced  
  • 1 garlic cloves, minced  
  • 12 oz. skinless boneless chicken drumsticks, uncooked

To make molasses barbecue sauce, combine chili sauce, vinegar, molasses, chili powder, chipotle en adobo and garlic in a small saucepan; bring to a boil. Reduce  heat to low and simmer, stirring, until thickened, 2-3 minutes.

Meanwhile, spray grill rack with nonstick spray and prepare grill. Place chicken on grill and cook, turning occasionally, about 8 minutes.

Brush chicken with barbecue sauce. Cook, turning the chicken, until deeply glazed and cooked through, 5-6 minutes longer.


This sauce is great on either grilled or broiled chicken, beef, or pork. Two types of molasses are available in supermarkets: unsulphured light (mild) and blackstrap. For most cooking and baking, light molasses is used. You might like to serve these drumsticks with chopped romaine lettuce and shredded carrot tossed with a low-fat blue cheese dressing.

If you prefer, you can broil chicken 6 inches from heat until cooked through, about 6 minutes on each side. Then brush chicken with sauce and broil, turning occasionally, about 4 minutes longer.


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