We had guests for dinner… Well, The Rock star was tracking drums for our friend Lucky Diaz (Of Latin Grammy winner Lucky Diaz and the Family Jam Band, oh! Is that a name I dropped there? hang on while I pick it up…) and in the spirit of a girl who loves to entertain, we turned work into a gathering. I was planning to make a pesto type glaze with the ramps that I’ve been obsessed with, and roast some chicken, when it occurred to me that I remembered something about one of our guests having an onion allergy. Since the ramps are a wild leek, I did not want to risk it and went a different direction. I’m flexible, I adapted… BUT I didn’t want to go to the store. So, I looked in my cupboard for some inspiration and rolled the dice. This time, the gamble worked and I made that chicken my bitch! My initial inspiration came from a bottle of black strap molasses. I stepped back and thought about the smoky flavor and what I could do with it. ACV, mustard and olive oil married well and a new glaze was born. Very basic but big flavors. I marinated and roasted the chicken slowly and the result was a mild smoky sweet flavor and I will definitely be making it again.
You will need the following:
- 3lbs chicken pieces. I used bone in, skin on thighs
- ½ cup black strap molasses
- ½ cup apple cider vinegar
- ½ cup olive oil
- 3 Tbsp Dijon mustard
- 3 Tbsp honey
- 2 Tbsp dry mustard
- Place chicken in a large bowl and mix remaining ingredients until thoroughly combined.
- Pour the glaze over the chicken and work it through with your hands until each piece is coated.
- Put chicken into a large baking dish and our remaining glaze over the top.
- Bake covered in a 350 degree oven for 30 minutes. Uncover the chicken and bake another 30 minutes or until skin is crisp and juices run clear.
Ultra easy, super delicious and onion free! Enjoy! Swearing Mom out.