Ingredients
Equipment
Method
Prep and Bind
- Pat each chicken thigh completely dry with paper towels and trim any excess skin flaps. Drizzle the 2 tablespoons of molasses over the thighs in a large bowl and toss until every piece is evenly coated.
- Season all sides of the molasses-coated thighs generously with the 2 tablespoons of seasoned salt or BBQ seasoning.
Cook With Flipping
- Preheat the smoker or grill to 300°F set up for indirect heat (coals on one side, or only half the gas burners lit). Place the thighs on the indirect side skin-side up to start.
- Close the lid and cook for 10 to 15 minutes, then flip. Continue cooking and flipping every 10 to 15 minutes for 45 to 60 minutes total. Frequent flipping prevents flare-ups and develops even bark all around each thigh.
Make the Sauce and Glaze
- While the chicken cooks, combine the peach preserves, 1/4 cup molasses, BBQ sauce, apple cider vinegar, hot sauce, garlic powder, and onion powder in a small saucepan over low heat. Stir until smooth and warmed through. Keep warm near the grill.
- During the final 15 minutes of cooking, brush each thigh generously with the molasses peach BBQ sauce. Flip and glaze every 3 to 4 minutes to build layers of sticky caramelized sauce.
- Cook until the chicken reaches an internal temperature of 185°F in the thickest part of the thigh. Remove from the grill and let rest for 5 to 10 minutes before serving with any leftover sauce on the side.
Notes
Molasses Is the Binder: The 2 tablespoons of molasses on the raw chicken does two jobs at once. First, it acts as a sticky binder so the BBQ seasoning adheres to every surface. Second, the natural sugars in the molasses caramelize under the indirect heat, building deep color and complexity in the bark before the glaze even goes on.
Flip Every 10 to 15 Minutes: Most chicken recipes flip once. This one flips every 10 to 15 minutes for a reason. Frequent flipping distributes the rendered fat evenly, prevents one side from over-charring, and stops flare-ups since rendered fat doesn't pool under each piece long enough to ignite.
Final 15-Minute Glaze Window: The peach preserves and molasses are sugar-heavy. Brushing the sauce on too early scorches the sugars and leaves bitter blackened patches. The 15-minute window at the end is calculated to set and tack up the glaze without burning.
Pull at 185°F: Chicken thighs are dark meat with significant connective tissue. The USDA minimum is 165°F, but at 185°F the collagen breaks down into juicy, fall-apart tender meat. This is the same logic as pulled pork or smoked beef chuck.
Wood Choice: For extra smoke flavor, use peach (matches the sauce flavor), apple (light fruit), or hickory (classic BBQ) wood. Avoid mesquite, which gets too aggressive against the sweet glaze.