YIELD:
8
PREP TIME:
5 Hours
COOK TIME: 20 Minutes
COOKING METHOD: Grilling
INGREDIENTS
12 chicken legs and thighs, split and scored with a knife to the bone in two to three different areas on each side for even cooking and good flavor
salt and pepper to taste
¼ c. olive oil
1 T. dry rosemary
1 T. dry thyme
1 T. dry winter savory
1 T. of dry oregano
zest of 4 lemons
For the barbeque sauce: ½ c. good quality espresso beans and...
1 c. red wine vinegar
5 ounces honey
1 ounces light brown sugar
3 c. ketchup
1 ½ c. tomato puree
½ t. cumin
½ t. coriander
½ t. chili powder
½ t. paprika
½ t. crushed red pepper
½ t. celery seed
¼ c. soy sauce
2 whole oranges
1 to 2 whole lemons
½ bunch fresh coriander
DIRECTIONS
Preparation
If you prefer to marinate the chicken in olive oi. Dry herbs, lemon zests and salt, you may choose to start the process the evening before the cook. Remove the chicken from the marinade and use a towel to remove excess marinade. Discard used marinade.
Meanwhile, on the side burner in a medium sized pot on high heat add honey, sugar and espresso beans and cook for four minutes or until fragrant. Reduce heat and carefully add vinegar, ketchup, tomato puree, soy sauce and dry herbs. Cook out for about ½ an hour (Can be done ahead of time). Turn off the heat. Finish with coriander freshly squeezed orange and lemon. Leave the pits inside the sauce to infuse for ten minutes before straining & using.
Method
Pre heat the grill to Medium or 400F degrees.
Grill chicken for about 15 to 20 minutes with the cover closed - turning about two to three times during cooking time. Brush with espresso barbeque sauce and continue grilling for five minutes more and turning to get nice flavor. Serve extra barbeque sauce on the side.