A molasses, vinegar, and mustard sauce adds a nice flavor to baked chicken.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.

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  • Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.

  • In a bowl, mix the molasses, vinegar, and mustard.

  • Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

Nutrition Facts

312 calories; 17.1 g total fat; 97 mg cholesterol; 609 mg sodium. 6.6 g carbohydrates; 30.7 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2007
This was delicious and took almost no effort. I used frozen chicken breasts instead of a whole chicken. Read More
(50)

Most helpful critical review

Rating: 3 stars
04/26/2011
This is sort of a strange flavour. Yes the recipe was easy and the chicken turned out very tender but we weren't big fans of the sweet taste. I added cayenne and cajun seasoning to spice it up but the cinnamon was overwhelming. Thanks for posting - always happy to try something unique even if it doesn't become a regular. Read More
(4)
56 Ratings
  • 5 star values: 27
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
10/07/2007
This was delicious and took almost no effort. I used frozen chicken breasts instead of a whole chicken. Read More
(50)
Rating: 5 stars
10/07/2007
This was delicious and took almost no effort. I used frozen chicken breasts instead of a whole chicken. Read More
(50)
Rating: 5 stars
09/24/2008
Wonderful and easy! Loved this chicken! I actually slow cooked it all day so it was falling off the bone tender and flavourful. During the last hour I added sliced apples and a sprinkle of brown sugar. Delicious! Me and guests loved it. I would try this recipie with pork as well. Thank you! Read More
(48)
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Rating: 5 stars
02/22/2005
Can I rate this if I used pork? It was great! I seared the pork chops before baking and only had 1.5 lbs. so there was extra sauce to serve with rice. The only thing I'd eliminate would be the salt. I don't think it's needed with the mustard. Otherwise this is definitely a "keeper". Maybe sometime I'll try it with chicken. Read More
(38)
Rating: 4 stars
07/22/2007
Great recipe and blending of flavors. I have tried this one a few times and experimented a few times. I agree that this one was intended for pork. I like this little add on I used - 2 T. good bourbon and 1 T finely minced pecans along with a pinch of high quality cayenne pepper. Also I sub'd a T of honey for one of the T's of molasses. You can't go wrong with the original recipe and this one is fun to play with and find new possibilities. Read More
(30)
Rating: 5 stars
01/24/2007
Made this for dinner last night it was very good and flavorful. I just used boneless skinless chicken breast and it turned out wonderful. Husband loved it! Read More
(16)
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Rating: 5 stars
08/13/2006
My family loves it! Great for using up those things that seem to sit in the cabinet forever! Read More
(12)
Rating: 4 stars
09/17/2008
I made it with drumsticks because that's what I had...turned out well! I did make more of the sauce and eased up on the cinnamon...a hit at our house though! Read More
(12)
Rating: 5 stars
01/18/2008
Very simple with items on hand. I made mine with chicken breasts. Unique and tasty flavor. Thanks!! Read More
(9)
Rating: 5 stars
12/27/2007
I normaly don't follow a recipe exactly I did this one.Cooked to internal 175 let rest covered 15 minutes. Very moist flavourful. Will try again with garlic under skin and onion garlic celery in cavity Read More
(8)
Rating: 3 stars
04/26/2011
This is sort of a strange flavour. Yes the recipe was easy and the chicken turned out very tender but we weren't big fans of the sweet taste. I added cayenne and cajun seasoning to spice it up but the cinnamon was overwhelming. Thanks for posting - always happy to try something unique even if it doesn't become a regular. Read More
(4)