Sticky Barbecue Chicken Recipe with Blackstrap Molasses and Dijon Mustard

1. Preheat the Grill: Preheat your grill or bbq to medium-high heat.

2. Season the Chicken: Pat the chicken thighs and drumsticks dry with paper towels. Season both sides of the chicken pieces with a generous amount of salt and some black pepper.

3. Prepare the Barbecue Sauce: In a bowl, combine the blackstrap molasses, Dijon mustard, apple cider vinegar, tomato and bbq sauce, minced garlic, smoked paprika, ground cumin, and cayenne pepper. Whisk well to ensure all the ingredients are fully incorporated.

4. Grill the Chicken: Oil the chicken 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.

5. Apply the Barbecue Sauce: Brush a generous amount of the prepared barbecue sauce over the cooked side of the chicken pieces. Allow the sauce to caramelise and create a sticky glaze. Grill for an additional 2-3 minutes, then flip the chicken again.

6. Apply More Sauce and Finish Cooking: Brush more barbecue sauce on the other side of the chicken. 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.

7. Serve: Once the chicken 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.

8. 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.

Red Cabbage and Lemon Salad: a fresh and tangy side to the barbeque chicken

Ingredients:

1/2 Small Red Cabbage

1/2 Cup lemon juice

1 teaspoon salt

Instructions:

1. Finely slice the red cabbage and mix together in a bowl with salt and lemon juice.

2. Allow the cabbage to marinate in the lemon juice for an hour or while the chicken 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.