I came up with this recipe for a cooking competition a while ago. I am sure I won’t win, but this glaze is “plate licking good” so I thought it deserved a post.
Grilled Chicken with Orange Molasses Glaze
1 tbsp butter
1 garlic clove, finely chopped
1 jalapeno, seeds removed, finely chopped
1 tsp black pepper
pinch of sea salt
1 cup orange juice
1/4 cup white vinegar
4 tbsp molasses
4 chicken thighs, skinless, boneless and fat trimmed off
To make the glaze combine butter, garlic, jalapeno,and pepper in a small non-stick skillet over medium heat,until golden (about two minutes). Add sea salt, orange juice, white vinegar, and molasses to the jalapeno mixture. Bring all the ingredients to a boil, reduce heat and simmer for 15 minutes or until the liquids reduce by half. Set aside.
Rinse chicken thighs, pat dry, place in a bowl and season with salt and pepper. Pour half the glaze over the thighs and toss. Reserve the remaining glaze.
Heat grill for fifteen minutes; then place the thighs directly on the hot grill. Baste the thighs with the reserved glaze several times during the 14 minute ( 7 minutes each side) grilling time. When the thighs are cooked through, remove from the grill and let rest for 3-5 minutes. Serve warm.