Rosemary Chicken


  • 8 chicken breast halves, skinned and boned
  • 5 ozs. salt
  • 5 ozs. fresh ground pepper
  • 6 tbls. Grandmas Original Molasses
  • 6 tbls. vegetable oil
  • 1/4 cup dark rum
  • 4 tsps. dry mustard
  • sprigs fresh rosemary


Light a medium-hot fire in a BBQ grill. Pound the chicken breasts slightly to flatten evenly. Season with salt and pepper. In a shallow dish, blend together the molasses, oil, rum and mustard, whisking until t he mustard is dissolved. Add the chicken breasts and turn to coat with the molasses mixture.

Grill the chicken a total of 8 minutes, turning and brushing with the molasses mixture several times, until the chicken is nicely browned on the outside and white but still moist in the center. (Stop basting at least 1 minute before removing the food, so that the marinade is fully cooked.)

Granish with rosemary sprigs.
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