Molasses Mustard Chicken

Sam Jones/Quinn Brein


1 tablespoon fresh lime juice
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dark molasses
1/2 cup bread crumbs, seasoned
1/4 cup yellow cornmeal
1 teaspoon Old Bay seasoning
1/8 teaspoon ground white pepper
6 skinless chicken thighs
1 tablespoon canola oil
1/3 cup white wine or chicken broth
1/2 cup chunky salsa
6 slices Swiss cheese, or cheese of your choice
lime slices, for garnish


In a bowl, combine lime juice, mayonnaise, mustard, and molasses. In another bowl, combine bread crumbs, cornmeal, chicken seasoning, and pepper. Dip chicken pieces in molasses mixture to coat both sides, then into crumb mixture. In a large skillet, heat the oil. Brown the chicken thighs evenly on both sides over medium heat, about 5 minutes per side.

Place thighs in a 10-inch casserole dish. Add the wine. Cover and bake at 350 degrees F for 40 to 55 minutes, or until cooked through. Top each piece with a tablespoon of salsa and a slice of cheese. Return to oven just long enough to melt the cheese. Serve immediately, spooning any sauce over the chicken. Garnish with lime slices.


6 servings.

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