Around here it comes as no surprise we love our coffee. So, when I saw this recipe for coffee BBQ sauce, I had to try it. I decided to use this recipe and make crockpot BBQ chicken. This way I could put it on when I got to the office and it would be ready for everyone by lunch! I love crockpot meals!
I started by prepping the BBQ sauce the night before. Since I was making this for a bigger crowd I doubled this recipe. When first looking at this I thought the amount of ground cumin it called for was going to be too much when doubled. So, I kept that the regular amount. I also found out that just doubling the coffee about was not enough, I had to add almost another 1/2 cup more. The fun part about BBQ sauce is you can adjust it to your taste!
Coffee BBQ Sauce Ingredients (Makes 2.5 Cups)
1/2 cup Strong Brewed New Mexico Piñon Coffee Dark Piñon Coffee
1/2 cup Strong Brewed New Mexico Piñon Coffee Dark Piñon Coffee
1 cup Ketchup
3/4 cups Firmly Packed Brown Sugar
1/2 cup Apple Cider Vinegar
1/2 cup Finely Chopped Shallots
1/2 cup Sweet Red Chili Sauce
2 Cloves Garlic, Grated
2 Tablespoons Soy Sauce
2 Tablespoons Ground Cumin
2 Tablespoons Chile Powder
1 Teaspoon Sriracha
Instructions
Stir all ingredients together in a medium sauce pan. Bring to a simmer then reduce heat to low. Let simmer for about 40 minutes or until all the flavors meld. Let cool at room temperature.
Put the chicken in your crock pot (I used a combination of breasts and thighs for flavor) and add 3/4 of the BBQ sauce. Keep the remaining for extra sauce at the end. Cook on high for 4 hours. You can shred the chicken when it’s done and serve on burger buns like I did!
Enjoy!
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Aleta Hallemeier is a writer and the Roastery Shop Manager for New Mexico Piñon Coffee.