This is a killer barbecue sauce with a kick! I’ve added fresh-brewed espresso to my homemade barbecue sauce and was thrilled with the incredible depth of flavour that resulted. Try it with Cornish hens, turkey or quail as well. Yield is 4 servings.
ingredients
Coffee Barbecue Sauce
Chicken Drumsticks
directions
Mix mustard powder with 1 tbsp of water to make mustard mixture.
In a saucepan, prepare the barbecue sauce by combining ketchup, brown sugar, espresso, cider vinegar, onion, jalapenos, garlic, molasses, mustard mixture, Worcestershire, cumin and cayenne pepper.
Bring to a boil on medium heat and cook for 10 minutes.
Let cool completely.
Put the chicken and the sauce in a resealable plastic bag and seal.
Marinate in the refrigerator for at least 3 hours or overnight.
Remove chicken from barbecue sauce.
Cook the barbecue sauce in a pot over medium heat.
Bring to a boil.
Reserve sauce for brushing the chicken.
Heat a grill on medium heat.
Season chicken with salt and pepper.
Brush grill with oil.
Grill chicken for about 8 to 10 minutes per side or until chicken is cooked through reaching an internal temperature of 175 to 180 degrees F, brushing with the sauce.