French Roast Barbecue Chicken

French Roast Barbecue Chicken

By: Vivian - Middleburg, FL - 2016 Recipe Contest

"The richness of the coffee really makes the chicken spectacular. It's moist and reminiscent of slow cooked barbecue."


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: French Roast Coffee 10 oz. Bag Ground

Dry Rub:

  • 1 / 3 cup Door County French Roast coffee, pulsed fine in a coffee mill
  • 1 / 2 cup brown sugar
  • 3 tablespoons cocoa powder
  • 3 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 teaspoons cayenne powder - or to taste
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 chicken - cut up

BBQ Sauce:

  • 1 tablespoon Door County French Roast coffee
  • 2 cups ketchup
  • 1 /4 cup spicy brown mustard
  • 1 / 4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 / 2 teaspoon worcestershire


Chicken Rub:

  1. Combine all ingredients (except chicken) and mix well.
  2. Cover the chicken all over with the dry rub; lifting up skin to coat the meat. Cover and marinate for at least an hour or overnight.
  3. Heat grill or oven to 350 degrees. Place chicken directly on grill grates or on a rack atop a baking sheet. Cook for 20 - 30 minutes until golden brown and a thermometer inserted into the thigh reads 165 degrees. Serve with sauce.

BBQ Sauce:

  1. Meanwhile, make the sauce. In a medium sauce pan, whisk together all of the sauce ingredients and simmer until coffee is dissolved. Refrigerate until ready to use.