Ingredients
- 6 dry rub
- 2 garlic (cloves minced)
- 2 chickens (whole)
- 1 paprka
- 1 barbecue sauce dry rub
- 350 ml cider vinegar
- 240 ml ketchup
- 240 gr coffee
- 28 gr brown sugar
- 16 gr onion (minced)
- 16 ml mustard
- 16 ml peanut oil
- 2 gr sugar
- 2 ml mustard
- 2 gr chipotle powder
- 1 gr celery salt
- 1 gr sage
Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks.
Barbecue Sauce: In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add remaining ingredients and simmer until thickened. Rub the chicken inside and out, with dry rub #1, making sure to get under the skin as much as possible. Massage the bird well and refrigerate overnight. Prepare the grill with soaked wood chips. Split the chicken in half and cook on the grill over slow heat for 45 minutes or until cooked. Allow the chicken to cool slightly. Pick the meat off the bone, remove the skin. Chop the chicken lightly and mix with 1 cup of the barbecue sauce. Serve on white bun with cole slaw.
