Java Chicken on the barbecue.
Almost 10 years ago when my Joe was turning two, I wanted to host a big barbecue to celebrate. And, I thought chicken legs would be perfect.
Good idea, right?
Well, my hubby put a kink in my plan. He didn’t feel good about barbecuing chicken on the bone for that many people. He feared the over done outside and undercooked inside.
Gross, right?
Well, I flipped though my cookbooks and found the perfect solution. Java Chicken Barbecue in the Savor the Flavor of Oregon cookbook saved the day.
In this recipe, you cook the chicken in a fantastic marinade first. No worries about undercooked chicken.
And, the best part is that the chicken turns out so sweet and yummy. Definitely a crowd-pleaser.
We just grilled some up for lunch last weekend, and now I’m thinking it could make a great make-ahead picnic for baseball nights, too.
The Savor the Flavor of Oregon cookbook is a great find, if you can find it. Libraries, and used book stores online are your best bet. I’ve seen new copies listed for over $60.
Basting the chicken with my favorite silicone brush.
Ingredients List
Serves 8 and can easily be doubled.
- 2 chicken fryers, cut up (I bought the “picnic pack” of 8 legs and 8 thighs at Winco)
- 1 cup brown sugar
- 1 1/2 cups strong black coffee
- 1/2 cup vinegar
- 1/4 cup shallots, chopped (onion works too)
- 1 1/2 Tbsp dry mustard
- 1 Tbsp salt
- 1/2 tsp ground black pepper
- 3 Tbsp butter
Method
Rinse chicken and pat dry.
In a large stock pot, mix remaining ingredients and bring to a boil.
Add in the chicken pieces, stirring to coat each piece with marinade.
Reduce heat, cover and simmer (not boil) for 35 minutes. Stir pieces occasionally during cooking.
Remove pan from heat and let chicken cool. Then refrigerate for 1 to 2 hours or overnight.
When ready to barbecue, remove chicken from the marinade and allow to come to room temperature while you prepare the basting sauce.
Bring marinade to a boil for 5 minutes. Pour into a bowl and set aside.
Grill chicken on medium to high heat. Brush marinade liquid over chicken and remove when chicken is heated through and skin is crisp and golden.
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