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Molasses and Stout Grilled Chicken Drumsticks

Fancy molasses and some full bodied stout make these grilled drumsticks a total treat.
Servings 12


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.