Sticky BBQ Chicken + Red Cabbage Salad
This sticky barbecue chicken recipe features the rich flavours of blackstrap molasses and tangy Dijon mustard. Serve up with a fresh cabbage salad.
Ingredients 16
For The Chicken
4 chicken thighs, bone-in, skin-on
4 chicken drumsticks, bone-in, skin-on
salt, to taste
black pepper, to taste
For The Barbecue Sauce
1⁄2 cup blackstrap molasses
1⁄4 cup Dijon mustard
1⁄4 cup apple cider vinegar
2 tbsp tomato sauce
2 tbsp BBQ sauce
2 cloves garlic, minced
1 tsp smoked paprika
1⁄2 tsp ground cumin
1⁄4 tsp cayenne pepper, adjust to taste for spice level
For The Salad
1⁄2 red cabbage, small, finely sliced
1⁄2 cup lemon juice
1 tsp salt
1 garlic clove, minced
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 10
Preheat the Grill: Preheat your grill or bbq to medium-high heat.
Season the Chicken: Pat the and dry with paper towels. Season both sides of the chicken pieces with a generous amount of salt and some black pepper.
Prepare the Barbecue Sauce: In a bowl, combine the , , , tomato and , minced , smoked , ground , and . Whisk well to ensure all the ingredients are fully incorporated.
Grill the Chicken: Oil the and then place the chicken pieces on the preheated grill, skin side down. Cook for about 5-7 minutes, until the skin is nicely browned and slightly crispy. Flip the chicken pieces over and cook for another 5-7 minutes.
Apply the Barbecue Sauce: Brush a generous amount of the prepared barbecue sauce over the cooked side of the pieces. Allow the sauce to caramelise and create a sticky glaze. Grill for an additional 2-3 minutes, then flip the chicken again.
Apply More Sauce and Finish Cooking: Brush more barbecue sauce on the other side of the . Continue grilling, turning and basting with sauce, until the internal temperature of the chicken reaches 74-75°C and the juices run clear when cut. This usually takes about 15-20 minutes, depending on the thickness of the chicken pieces and heat of your grill.
Serve: Once the is cooked through and the sauce is sticky and caramelised, remove the chicken from the grill. Let it rest for a few minutes before serving.
Garnish and Enjoy: Serve the sticky barbecue chicken with your favourite sides, such as coleslaw, grilled corn, or a fresh salad. Garnish with chopped fresh parsley or chives for a pop of colour and freshness.
For the salad: Finely slice the and mix together in a bowl with , , and . Use your hands to mix if you can so you get the juice out of the cabbage too!
Allow the to marinate in the for an hour or while the is cooking so that it softens and is flavourful when it’s time to serve. You can also massage the cabbage with the lemon juice to soften it a little.
Helpful tips
What makes blackstrap molasses special in this barbecue sauce?
Why should I marinate the cabbage with lemon juice?
Can I use a different type of mustard instead of Dijon in the barbecue sauce?
Rate this recipe
Notes
3
