Sweet & Spicy Molasses Mustard Chicken a 30-Minute Meal
Molasses Mustard Chicken is an easy, flavourful weeknight meal. The chicken is baked with a tasty rub and the glaze is brushed on near the end of cooking.
No more boring chicken.
This recipe is especially good for boneless, skinless cuts of chicken.
The spice rub and molasses mustard glaze help to keep the chicken from drying out and they more than compensate for the flavour that you lose when you’re cooking chicken without the bone and skin.
There’s a good chance you’ll have leftover rub and glaze, which is great. Both store well.
- Serve this chicken alongside steamed green beans and boiled new potatoes or use it as a salad topper for a supper-sized salad.
- You can also cook this chicken on the barbecue.
- Planning ahead? Rub the spice on the chicken in the morning and let it sit, covered, in the fridge all day.
- Make a double batch of the rub and use it on roasted cauliflower, broccoli, fish, pork and more.
Molasses Mustard Chicken Recipe
Molasses Mustard Chicken: an easy, flavourful 30-minute meal. The chicken is baked with a tasty rub and the glaze is brushed on near the end of cooking.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- 1 ½ lbs. boneless, skinless chicken thighs
- 1 Tbsp. olive oil
- 2 tsp. garlic powder
- 1 1/2 tsp. chili powder
- 1 1/4 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika (optional but yummy)
- 1/2 tsp. paprika
- 1/2–1 tsp. chipotle chili powder (can substitute regular chili powder)
Molasses Dijon Glaze:
- 1/3 cup Crosby’s Fancy Molasses
- 2 Tbsp. Dijon mustard
- 1 Tbsp. cider vinegar
- 1 tsp. lemon juice
- Line a baking sheet with foil or parchment paper and drizzle over the Tbsp. of olive oil.
- In a medium bowl, whisk together the Rub Ingredients. Sprinkle over the chicken and rub in a bit. Place chicken on prepared baking sheet.
- Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total). (Chicken could be baked instead – 375 F)
- In a small bowl, whisk together the Molasses Dijon Sauce ingredients.
- Remove chicken from oven and brush top sides with sauce; broil 1-2 minutes or until chicken is cooked through.
- Brush individual servings with additional sauce and serve.
Adapted from Carl’s Bad Cravings.
Baking chicken breasts at 375 for 15 minutes – to get them to 165 – they must be covered during baking? It doesn’t seem like much time – ?
Could boneless, skinless chicken breasts be used?
Hi Mickie, Yes, I think that could work! -Marie at Crosby’s Kitchen
I want to make the Molasses Mustard Chicken recipe tomorrow for supper. You don’t say how long to bake the chicken at 375 degrees. Can you please advise asap?
15 min at 375 degrees in the oven should do the job :)
Wow. The taste of the glaze for the chicken was a real surprise. Not overly sweet and a great balance in taste between sweet and sour. I thought the Dijon mustard would over power everything but it all blends in perfectly.
I made sweet potato scones yesterday but I am definitely doing your molasses walnut scones next.
Thank you for your feedback William. We are glad that you enjoyed the Dijon Mustard Chicken recipe. It’s definitely a go to recipe in my household throughout the busy work week. We hope you enjoy our molasses walnut scones as much as you enjoyed the chicken. Take care.
Fantastic dish! Its become a staple at our house
Great to hear Laura. Thanks for your feedback.
Fantastic dish! Its become a staple at house
This recipe is delicious! My husband loves it and I especially love how quick it is. Definitely a repeat recipe in our house
I’d like to make this with chicken breasts instead of thighs, but worried they might turn out dry. The rub and glaze sound delicious! And easily made low-sodium and low-fat (which I need for health reasons) – I’d bake rather than broil – can you give me any tips on getting good results using chicken breasts? Oven temp and time? or other changes? Thanks!
Hi Lynne, To make this recipe with chicken breasts I’d add the rub then brush with the molasses mustard slather, cover and bake. You could uncover it for the final few minutes of baking or broil it for a minute at the end to add a bit of caramelized colour.
Hello Bridget ,
Hope you enjoyed the Summer too hot for me
i prefer Fall and all your yummy Fall recipes .
Going to make your Molasses -Mustard tomorrow .
Really enjoying your recipes to my growing collection
which i love .
Looking forward to more great ones.
Take care .