Southwest Chicken Barbecue
5 tablespoons unsalted butter, if
1/4 cup strong black coffee
3 tablespoons Worcestershire sauce
1 to 2 tablespoons pure ground hot
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt, or to taste
3 to 4 pounds chicken, cut into serving
1. To prepare the sauce: in a 2-quart
saucepan combine all the ingredients and
all the sauce to simmer, uncovered over
medium heat for 10 to 15 minutes. Set
aside until you are ready to barbecue.
2. To barbecue the chicken: when the
fire is ready, position the rack 5
inches above the heat source.
3. Place the chicken pieces on the hot
rack, skin side down. When seared, turn
and grill the pieces bone side down,
until light golden.
4. Remove the chicken from the grill and
cover the grill with a layer of
heavy-duty aluminum foil. Puncture the
foil to make plenty of ventilation
5. Place the chicken on the foil, skin
side down, and generously spoon on the
barbecue sauce. Grill until the sauce is
set. Then turn the pieces over, sauce
the skin side and grill bone side down.
6. Continue saucing and turning until
all the pieces are done, about50 to 60
minutes. To test to doneness, insert the
tip of a sharp knife into the largest
piece of chicken breast. If the juices
run clear, it's done.
Makes 1 1/2 cups sauce, serving 3 to 4
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