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Simplified International Flavours

spicy roasted molasses chicken

A deliciously spicy barbecue chicken roasted in South Indian flavours combined with molasses.


  • 2 pieces skinless breast halves (on the bone), about 500g
  • 1 teaspoon salt
  • Marinade:
  • 3 tablespoons molasses
  • ½ teaspoon white vinegar
  • ½ teaspoon ground turmeric
  • ½ teaspoon Kashmiri chili powder (or less!)
  • ¼ teapsoon freshly ground black pepper
  • 3 cloves garlic, grated
  • 1” piece ginger, grated (about 1 ½ tablespoons)
  • 1 tablespoon soya sauce
  • 1 tablespoon prepared mustard (I use Dijon)
  • 1 tablespoons tomato ketchup
  • 2 tablespoons coconut oil
A deliciously spicy barbecue chicken roasted in South Indian flavours combined with molasses.


  • 1. Heat oven to 200 degrees Celsius (about 390-400 Fahrenheit).
  • 2. Cut chicken breast pieces into halves. Apply salt.
  • 3. Combine molasses and remaining marinade ingredients and whisk together. Allow chicken to marinate for 1-2 hours. You can leave it up to 24 hours in the refrigerator.
  • 4. Place chicken on an oiled baking sheet or non-stick baking sheet. Allow to cook for 6-7 minutes on a side. Remove chicken from oven and turn pieces over. Brush with remaining marinade and return to oven.
  • 5. Remove chicken from oven in another 6-7 minutes when nicely browned.
    Note: You can insert a thin knife into chicken to see that it is cooked through, and no pinkness remains.

    Serves: 2


    Credits: This recipe was adapted from my Malayali friend Saritha Joseph's Nadan Grilled Chicken recipe. The original called for 3 tablespoons of Kashmiri chili powder, which burned right through the roof of my mouth! But I found the combination of ingredients fascinating and couldn't resist publishing it!

Critical Ingredients

Molasses given this chicken an unusual flavour when combined with the fusion ingredients - the Indian flavours of turmeric and ginger, along with the umame from soya sauce - so is critical. The turmeric can be left out - it does leave yellow stains on your fingers while eating - but you need some heat from either red chili powder, or alternatively black pepper. If you don't have a bottle or ready mustard, as teaspoon of freshly ground yellow mustard seeds will provide pungency. If you don't like the strong flavour of coconut oil, go ahead and use any other cooking oil.

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3 responses to “Spicy Roasted Molasses Chicken”

  1. I noticed you need one teaspoon of vinegar and half a teaspoon of white vinegar. Can the teaspoon be any kind of vinegar or white wine vinegar also?

    • 🙂 Sorry Rosario, that is a typo. You just need 1/2 a teaspoon of white vinegar, as ketchup also has vinegar/acidity. I also use cane vinegar, even apple cider vinegar should be fine. Thanks for pointing it out!

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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