In a small saucepan, combine the molasses, cranberry sauce, vinegar, chipotle pepper, adobo sauce and barbecue sauce. Bring to a boil and simmer for 5 minutes; let cool slightly. Reserve 1/4 cup of sauce; set aside. Season chicken with salt and pepper on both sides.
Grill or broil chicken for 6-8 minutes on each side, or until the juices run clear, basting frequently with barbecue sauce. Remove and keep warm.
To prepare grits, bring chicken stock to a boil and slowly whisk in instant grits. Add the corn and bring to a boil. Cover, reduce heat and simmer for 6 minutes. Stir in cheese and season with salt and pepper to taste.
Serve chicken with grits. Drizzle chicken with reserved barbecue sauce. Sprinkle with flat leaf parsley.