Southwest Chicken Barbecue
Grilled chicken basted with a New Mexican chile powder-flavored barbecue sauce.
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 New Mexican chile powder
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt, or to taste
3 to 4 pounds chicken, cut into serving pieces
- 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 4 servings.