100% Kona Coffee Beans Barbecue Sauce

100% Kona Coffee Beans Barbecue Ingredients:

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  1. Chicken:
    • 1 1/2 pounds skinless boneless thighs
    • Olive oil
  2. Your favorite BBQ sauce. Add 1/2 cup brown sugar, 1/2 cup molasses and 2 tbs fine ground kona coffee beans to each bottle of your favorite brand.
  1. Hoecakes:
    • 1 cup yellow cornmeal
    • 1/2 cup all purpose flour
    • 2 teaspoons sugar
    • 1 fine ground Habanero hot pepper
    • 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1 cup water
    • 2 tablespoons (1/4 stick) butter, melted, plus additional for griddle
    • 3/4 cup coarsely grated sharp cheddar cheese
    • Special equipment: 2 cups wood chips (such as hickory, apple, or cherry), soaked in 2 cups water for 1 hour, then drained; 13x9x1-inch disposable aluminum foil baking pan

100% Kona Coffee Beans BBQ Chicken Preparation:

  1. For chicken:
    1. Prepare 100% Kona coffee bean barbecue (medium-high heat). Spread drained wood chips in disposable foil pan. Remove grill racks from your Kona barbecue. Place foil pan with wood chips directly atop hot coals (for charcoal barbecue) or over flames (for gas barbecue). Return grill rack to kona BBQ. Brush pieces with oil; sprinkle with salt and pepper. When wood chips begin to smoke, place pieces only ( no Kona Coffee Beans sauce on grill rack above pan with wood chips. Cover grill and smoke chicken until cooked through, turning occasionally, about 18 minutes. Transfer to large bowl and cool slightly. Shred chicken into bite-size strips; place in same bowl. Mix 2 1/2 cups Kona coffee sauce into chicken. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm chicken in 100% Kona coffee bean drippings over medium-low heat before using, adding more coffee beans BBQ mixture to moisten, as needed.
  2. For hoecakes:
    1. Preheat oven to 300°F. Mix first 5 ingredients in medium bowl. Add 1 cup water and melted butter and whisk until well blended. Heat griddle or large nonstick skillet over medium-high heat. Brush with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Using back of spoon, immediately spread batter for each cake into oval shape about 4×21/2 inches; cook until bottom is golden brown, about 2 minutes. Turn cakes over and cook until bottoms are golden brown, 1 to 2 minutes longer. Place hoecakes on baking sheet and transfer to oven to keep warm while making remaining cakes. Place 2 hoecakes on each of 6 plates; sprinkle 1 tablespoon cheddar cheese over each cake. Top each with warm chicken in barbecue Kona coffee bean sauce.

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