Molasses Mopped Grilled Chicken
1 3- to 4-pound chicken, cut into quarters
1 tablespoon canola oil
Salt to taste
Black pepper to taste
Dried thyme to taste
Crushed red bell pepper flakes to taste
3 cups molasses
Hickory wood chips and charcoal for grilling
Rinse chicken under cold running water. Cut chicken into quarters, brush with vegetable oil and season on both sides with salt and pepper. Set aside. Prepare grill by cleaning and igniting wood and charcoal. Soak remaining hickory chips in water for smoking. When charcoal has burned to a white ash, add chicken quarters skin side down. Try to render as much grease from the skin without burning the skin or causing the grease to flare up the fire and burn the skin.
Add water-soaked hickory chips, a small handful at a time to the edge of the fire. This will start the smoking process. Seal in the smoke, by closing the top of the grill. Watch chicken closely and turn after about 8 to 10 minutes when the skin has rendered its fat. If the smoke dies down, add another handful of hickory chips. Grill and smoke the chicken for about 15 minutes mak ing sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with mol asses. Don’t be afraid to put on a heavy coating of molasses on the chicken. Keep turning each piece to prevent burning. Remove barbecued chicken from grill to platter and serve.
Serves 4.