I’ve been making a lot of food recently, but none of it has ended up here for various reasons, which can be a bit frustrating. I’m always amazed and (sometimes skeptical) of food bloggers that post every day or even every other day without fail. Who eats all of that food that they’re making? And how much do they spend on groceries? And does every recipe really work like magic for them in the kitchen?
It seems to me that out of every new recipe I try, there are at least a couple that don’t work out, or that I at least need to tweak before posting them. This weekend I made a pureed chickpea soup that might have been delicious but I really couldn’t tell because my mouth was burning from too many red pepper flakes. (Gerrit, on the other hand, loved it). On Super Bowl Sunday, I think I might have found the recipe for perfect chocolate chip cookies, which is not as easy as it may seem. But I made them quickly without photos, and honestly I want to change just a couple of things about the flavorings. And last night I made a garlic aioli that was delicious on our panini, but I don’t think it came together quite like it was supposed to, and it gave me more than a little trouble in the kitchen.
So, all I have for you right now is this chicken. Not that it’s a bad thing. This chicken is delicious. But I had hoped to have so many more things to share with you by now, so I’m just letting you know that we’re having a bit of a kitchen dry spell.
And to continue with my honesty here, I didn’t really expect much from this chicken. It seemed a little too simple and smelled a little too sweet. And as a recipe made for the grill, I was hesitant about how it would translate to the oven.
But oh my was it good, finger-licking, bone-sucking good. I generally have pretty bad manners when I eat chicken thighs in only Gerrit’s presence. When it’s just Gerrit and me, I have no patience for maneuvering my knife around the chicken bones, so I just use my fork and eat half of it with my fingers. It’s horrible horrible manners, I know. But in the case of this chicken, it was the perfect way to eat it because every time I moved on to another piece I had that molasses glaze on my fingers to lick, sweet and tangy and surprisingly delicate. I was so very uncivilized eating this, but then again I suppose it’s not a terribly civilized dish. And I think it almost tasted better just because I was using my fingers.
I know, I know, it’s a poor excuse. And I would promise to try to use my fork and knife together like a normal human being next time, but I just don’t know that I would have the patience. It might just impede me from the deliciousness.
Molasses Glazed Chicken
adapted from The All-New Ultimate Southern Living Cookbook
Prep Time: 10 minutes
Wait Time: 8 hours
Bake Time: 45 minutes
Serves about 6
3/4 cup molasses
1/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup olive oil
3 garlic cloves, peeled and minced
1 teaspoon black pepper
6-8 pieces of chicken (thighs or breasts)
1. In a large bowl, shallow dish, or large zip-top bag combine the molasses, soy sauce, lemon juice, olive oil, garlic cloves, and pepper. Add the chicken and turn it to make sure that each piece is coated. Cover the bowl or dish (or zip the bag up if you’re using a bag), and chill in the refrigerator for 8 hours.
2. Preheat oven to 350 degrees Fahrenheit.
3. Remove the chicken from the marinade and place the pieces in a shallow baking dish. Pour the remaining marinade evenly over the chicken.
4. Bake chicken for about 40-45 minutes. Serve hot, perhaps with some rice to soak up the extra glaze.