Mexican Coffee Barbecued Chicken

by Shelly Fisher
(Hermiston, OR Umatilla County)

4 c applewood chips
1 whole chicken 3 1/2-4 lbs
1/4 c chili powder blend
vegetable oil

Sauce
1/2 c strongly brewed coffee
1/2 c ketsup
1/4 c apple cider vinegar
1/2 c molasses
1 garlic clove, minced
1/2 small onion, diced
1 jalapeno pepper, finely diced
1 oz Abuelita mexican chocolate drink mix tablet
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp vegetable oil

Soak wood chips in bowl of water for 1 hour. Arrange charcoal around inside edge of grill and light, when coals are hot sprinkle drained wood chips on top of coals for smoke.

Clean giblets out of chicken cavity, rinse and blot dry with paper towels. Rub entire chicken inside and out with vegetable oil, then rub entire chicken inside and out with chili powder blend. Grill breast side up in center of grill over drip pan away from heat for 1 1/4 -1 1/2 hours, until cooked through and deep golden brown. Add 12 fresh coals per side after 1 hour.

For sauce, saute onion, jalapeno and garlic in vegetable oil for 5 minutes until tender, stir in remaining ingredients until combined, bring to a boil, reduce heat to medium low and simmer for 30 minutes until thickened.

Serve barbecue sauce over sliced chicken breast and pieces.

Serves 4.