Molasses and Malt Beer Chicken

Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.

I remember a day when molasses used to solely remind me of my Grandmother. I don’t mean that in a bad way like how mothballs remind us of old folks – I mean it in a nice and nostalgic way. For dessert once in a while, my Grandmother used to tear up pieces of bread for me and then drizzle the bread with molasses. I know it sounds like a dull attempt at dessert, but I totally loved it. It was always done at my request! I was easy to please as a kid – clearly.

But, because of life and experiences, molasses now also reminds me of the South and grilling. So, when I learned that Crosby’s was holding a contest that involved cooking with molasses, I knew I had to play. I never enter these contests with high hopes of winning, but I love a challenge and it’s a fantastic excuse to get my wheels turning and try new things.

I thought that chicken drumsticks would be fun to work with. I’m tired of chicken breasts right now. Seriously, get chicken breasts out of my face for a while.

I also incorporated some beer into my molasses sauce because if I can incorporate beer into cooking, I gosh darn will. If you haven’t figured this out about me yet you will learn it very quickly. I chose Wellington Brewery’s Imperial Russian Stout, which is brewed in Guelph, ON. I was confident that this particular stout’s smooth and full bodied texture would be perfect, not to mention the notes of dark chocolate and coffee.

The result? These drumsticks are hard to beat. They’re even good cold, you know, in the event that you find yourself in the fridge late at night looking for a snack after too many beer tastings.

Molasses and Malt Chicken 2

Molasses and Malt grilled chicken 4

Get the Recipe:

Molasses and Stout Grilled Chicken Drumsticks

Fancy molasses and some full bodied stout make these grilled drumsticks a total treat.


SAUCE1 tablespoon cooking oil (not olive oil)

  • 1 tablespoon of soy sauce, I use Kikkoman
  • 1 tablespoon HP sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chili powder
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon chili sauce, optional
  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 3/4 cup Crosby's Fancy Molasses
  • 3/4 stout beer

CHICKEN12 chicken drumsticks, skinless (optional)

  • 2 tablespoons of cooking oil
  • Sea salt and ground black pepper


SAUCEHeat 1 tablespoon of cooking oil in a saucepan on medium heat.

  • Add minced garlic and shallot. Simmer until fragrant.
  • Add the remaining sauce ingredients. Mix well.
  • Bring the heat to high and bring the sauce to a boil.
  • Bring the heat to low and let simmer for approx. 20 minutes, or until thickened.

CHICKENTake the skin off the chicken (optional).

  • Pat the chicken dry with paper towels.
  • Brush olive oil on the chicken drumsticks.
  • Lightly season the drumsticks with sea salt and ground black pepper.
  • Pre-heat the grill to medium heat.
  • Place the drumsticks on the grill and cook for 30 minutes, turning once halfway through.
  • During the last 10 minutes on the grill, slather the molasses sauce onto the drumsticks with a pastry brush.
  • Let the chicken rest for five minutes once removing from the grill.
  • Brush the molasses sauce onto the drumsticks until they are coated to desired amount.


To avoid contamination, I divide the sauce - one part for use while grilling, and the other part for use after grilling and for storing leftovers.