Ingredients
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3/4 cup unsulphured molasses
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1/2 cup pure olive oil
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1/2 cup ruby port or 1/2 cup marsala
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2 tablespoons Dijon mustard
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2 tablespoons soy sauce or 2 tablespoons low sodium soy sauce
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1 tablespoon Worcestershire sauce
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3 lbs chicken breasts, thighs, quarters, drumsticks, bone in (your family's favorite)
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2 cups yellow mustard
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3/4 cup light brown sugar
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1/4 cup strong brewed coffee
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2 tablespoons honey
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1 tablespoon unsulphured molasses
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1 tablespoon liquid smoke
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2 teaspoons Worcestershire sauce
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2 tablespoons fresh ground pepper
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1 green onion, chopped
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1 shallot, minced
Instructions
- In a medium saucepan, combine all of the sauce ingredients and bring to a simmer. Stir well and remove from heat. Let cool to room temperature, then pour into a glass jar with lid and refrigerate.
- In a large bowl or extra large ziplock, add the first 9 ingredients and mix well. Let sit at room temperature for 30 minutes. Then, add the chicken pieces and turn to coat. Refrigerate overnight.
- Light your grill or preheat broiler.
- Remove the chicken from the marinade and arrange the pieces on a baking sheet/s.
- Brush the chicken pieces with the Barbecue Sauce and grill over a medium-hot fire or broil 12 inches from the heat, turning often and rotating, until cooked through and nicely glazed, 8 to 10 minutes per side.
- Serve hot or at room temperature.