with Coffee Barbecue Sauce
- 3 pounds chicken drumsticks, thighs or wings
- Creole seasoning
- 1/2 cup catsup
- 1/3 cup brewed coffee
- 1/4 cup packed dark brown sugar
- 1-1/2 tablespoons apple cider vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Sprinkle chicken with Creole seasoning. Let sit while heating a grill to medium or preheating an oven to 375 degrees.
In a small saucepan over medium heat, combine catsup, coffee, brown sugar, vinegar, garlic, salt and red pepper flakes. Stir occasionally until mixture comes to a boil. Reduce heat and simmer 10 minutes.
- Put the chicken on the grill and cook, turning occasionally, for 20 to 25 minutes for drumsticks or thighs, or 10 to 15 minutes for wings. Brush with sauce and grill until an instant-read thermometer inserted in the center, not touching bone, reads 165 degrees, then cook another 5 to 10 minutes for wings and longer for bigger pieces. The sauce will begin to caramelize on the chicken. Watch carefully so it doesn’t burn. Brush again with the sauce just before taking off the grill.
- Preheat oven to 375 degrees. Line a large baking or roasting pan with foil and coat with nonstick cooking spray. Sprinkle chicken with Creole seasoning and put it on the pan in a single layer.
- Prepare barbecue sauce as directed. Bake chicken for 30 minutes, turning once. Remove from oven. Brush the sauce all over the chicken, coating well. Return the pan to the oven and bake 10 minutes more for wings and 20 minutes more for bigger pieces. Glaze once more with remaining sauce and heat 5 to 10 minutes longer. (Check drumsticks, wings and thighs for doneness by cutting into a piece.) Serve hot, cold or at room temperature.