Southwest Style BBQ Chicken
Ingredients
1 cup ketchup
5 tablespoons unsalted butter, if available
1/4 cup strong black coffee
3 tablespoons Worcestershire sauce
1 to 2 tablespoons pure ground hot chile
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt, or to taste
3 to 4 pounds chicken, cut into serving pieces
Preparation
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.
To barbecue the chicken: when the fire is ready, position the rack 5
inches above the heat source.
Place the chicken pieces on the hot rack, skin side down. When seared,
turn and grill the pieces bone side down, until light golden.
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 holes.
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.
Continue saucing and turning until all the pieces are done, about 50 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 people.
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