lime and spice roasted chicken

Molasses Lime Grilled Chicken on the Grill or in the Oven

Molasses lime grilled chicken is seasoned with a simple marinade of garlic, fresh lime juice and zest, a touch of spice and sweet molasses.

lime zest

No barbecue? No problem. Molasses Lime Grilled Chicken can be cooked in the oven or on the barbecue. 

Sometimes, it’s just easier to do “grilling” in the oven. It’s just practical.

Molasses and lime grilled chicken with vegetables
Print

Molasses Lime Grilled Chicken (Grill or Oven)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Molasses lime grilled chicken is seasoned with a simple marinade of garlic, fresh lime juice and zest, a touch of spice and sweet molasses.

  • Author: Crosby Molasses
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours
  • Yield: 4 serving(s) 1x
  • Category: Entrees and sides

Ingredients

Units Scale

Marinade:

  • 1/4 cup oil
  • 1/4 cup fresh lime juice (about 1 1/2 limes)
  • 2 cloves garlic, minced
  • 1 Tbsp. grated lime zest (about 1 lime)
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. ground cumin
  • 1/2 Tbsp. chipotle powder (or 1 Tbsp. chili powder)
  • 1/2 tsp kosher salt
  • 1/4 tsp. fresh ground pepper
  • About 3 lbs. chicken pieces, skin on

Instructions

  1. In a small bowl combine the marinade ingredients.
  2. Arrange the chicken pieces in a glass baking dish and pour over the marinade.
  3. Let chicken marinate in the fridge for 30 minutes to three hours.

To cook:

Oven method:

Preheat oven to 350 F. Place dish with chicken (marinade and all) in the oven and bake, basting often, until done (about 30 minutes but will depend on size of your chicken pieces).

Barbecue method:

Preheat grill to medium, turn off one burner and place chicken pieces on “off” side of grill. Close lid and cook until done, turning often.

Notes

Recipe slightly adapted from www.alldayIdreamaboutfood.com

You can substitute Crosby’s Fancy Molasses for our Blackstrap or Cooking Molasses.

Looking for food inspiration?

Sign-up today and get Crosby Molasses news, recipes and giveaways straight to your inbox!

Subscribe.

Comments

  • January 30, 2024
    reply

    Jeannette Caldwell

    There is a mistake on your recipe . You have written 30 hours cookI guess time , what ch S probably wrong .

    • February 8, 2024
      reply

      Crosby Molasses

      Oups! Thank you for letting us know. It is now fixed. -Marie from Crosby’s Kitchen

  • May 5, 2021
    reply

    Joy

    Grilling isn’t bad at all if my husband does it LOL

  • April 25, 2021
    reply

    We made this recipe this evening and it was delicious! I substituted a teaspoon of siracha sauce for the chili powder.

    • April 26, 2021
      reply

      Crosby Molasses

      So glad you enjoyed!

  • December 14, 2017
    reply

    Janet

    Its freezing cold here tonight in Rothesay and I’m doing it in the oven. The marinade smells delis and I am looking forward to tasting this yumminess. Thanks for the inspiration!

    • December 24, 2017
      reply

      Crosby Molasses

      Hi Janet, I hope you enjoyed the recipe. Thanks for the reminder — I had forgotten all about that recipe.

  • July 17, 2014
    reply

    shirley edwards

    I am terrified of gas barbecues also had a bad experience years ago and never forgot it. A friend was suppose to be showing me how to light the barbecue he had a few drinks under his belt and was yapping do this do that all the while the gas was turned on.
    Then told me to put the lighter in the hole in the side the flame shot out at me singing my eyebrows, and bangs, that was it for me never again I use oven or George Foreman, and found out if you do not clean the grill after using, it will brown a steak just like barbecue as you are grilling both sides same time about 4 mins for med.

    • July 21, 2014
      reply

      Hi Shirley, Glad I’m not the only one with a healthy fear of the gas barbecue. Thanks for the tip about the George Foreman grill. I haven’t ever tried one but it sounds appealing.

  • May 14, 2014
    reply

    helen cecckin

    I;m so glad we can BBQ in the oven since I live in a Condo and no were to bbq.It’ll taste just like I BBQ ed it.Thanks for the recipe.

  • January 17, 2014
    reply

    Kathy Walsh

    I am totally with you I love my oven! Barbeques are a pain, all that running back and forth plus I never know what gifts the squirrels will leave me next ewww. This recipe looks good. Maybe I’ll make this for Sunday dinner.
    Thanks Kathy Walsh.

    • January 20, 2014
      reply

      Crosby Molasses

      Hi Kathy, I hope that you get a chance to try this recipe. It is so delicious with all of that lime juice.

  • August 23, 2013
    reply

    Jo-An

    Hey Guys, I usually do the 2 stage BBQ’ing thing, but a little different. I start on the BBQ and when I get a nice char on, I transfer everything to the microwave for a few minutes and VOILA!! Too often the food is getting burned but the insides are still raw. The microwave allows the meat to stay moist while still maintaining that charred flavour. Just thought I’d put it out there!

    • August 28, 2013
      reply

      Crosby Molasses

      Hi Jo-An, Thank you thank you thank you! I can use all of the barbecue help I can get and appreciate any suggestions that make it extra easy.

  • August 6, 2013
    reply

    LOLLOLLOL. I can so relate to the scary bbq…those long lighters were such a lifesaver! The recipe looks great, i’ll try it tomorrow, maybe since it’s cool i’ll try a 2 stage approach starting it in the oven and transferring to the grill just before serving. Thanks for the taste of home (from darkest Ontario)!

    • August 7, 2013
      reply

      Crosby Molasses

      Hi Maggie, I’m so glad I’m not the only one. (It’s a bit of family joke actually) I like your two-stage idea…much easier than straight grilling.

  • August 1, 2013
    reply

    Shirley

    So, is the chicken cooked “with” the marinade or is it just used to baste it?? I don’t want to try this before I know for sure.

    Thank you :)

    • August 2, 2013
      reply

      Crosby Molasses

      Hi Shirley, Yes, I pop the dish with the marinating chicken right in the oven. I find that the marinade helps it cook more quickly and keeps it moist. Plus I baste the chicken with the pan juices. Thanks for flagging that it isn’t clear in the directions. I’ll update the wording.

  • July 31, 2013
    reply

    Salma

    You know, too many days of being too tired to eat forced me to change my approach and honestly, using the BBQ 30 minutes or and hour earlier made no difference with taste and saved me some energy.

    • August 2, 2013
      reply

      Crosby Molasses

      That’s a good lesson for me. Sometimes I try to squeeze everything in at once. I’d probably get better at the barbecue if I took more time with it.

  • July 26, 2013
    reply

    Salma

    Your recipe looks nice. I’m going to try it out. Lime and chicken is always good and the molasses will add a new touch. Yes, its true that the BBQ can become a bit of a pain what with running back and forth. Its why I sometimes just cook the food/meat earlier and and warm it up. Still tastes good and has the charcoal thing going…then I’m less tired and can enjoy my efforts!

    • July 29, 2013
      reply

      Crosby Molasses

      I love your idea to cook the food earlier. Barbecuing would be a joy if it meant hanging out in the back yard on a sunny afternoon, not worrying about anything in the kitchen. I’m sure I could learn from your organizational skills!

Post a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star