Southwest Chicken Barbecue

Southwest Chicken Barbecue

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 chilies
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt, or to taste
3 to 4 pounds chicken, cut into serving pieces

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 holes.

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 sharpknife into the largest piece of chicken breast. If the juices runclear, it's done

Makes 1 1/2 cups sauce, serving 3 to 4 people.