Barbecued Chicken Sandwich

Real-deal Southern-style barbecue chicken sandwich made the proper way: dry-rub a whole chicken overnight, slow-grill over wood chips, pull the meat, then mix with a tangy vinegar-based BBQ sauce brightened with brewed coffee. Served on plain white buns with cole slaw on the side or piled on top.

The coffee in the sauce sounds odd but it’s the move that makes this taste like a barbecue joint instead of a backyard cookout. Coffee adds bitterness that balances the sweetness of the brown sugar and ketchup, and contributes a deep roasted note that mimics what a long smoke does to meat. Don’t skip it.

The overnight dry rub is non-negotiable for proper bark and flavor penetration. Massage it under the skin too; that’s where most of the flavor needs to land. Soaked wood chips on the grill carry the rest of the smoke message; hickory or apple are the classics.

Pro Tips

• Split the bird flat (spatchcock) for more even cooking; the directions call for halves which works well.
• Use indirect heat on the grill; direct heat over 45 minutes will scorch the rub before the bird cooks through.
• Pull (don’t chop) the meat for that pulled-chicken texture.
• Serve with a vinegar-based slaw to echo the sauce’s tang.

Variations

• Use bourbon in place of half the coffee for a sweeter, smokier sauce.
• Add 1 to 2 tablespoons molasses to the sauce for deeper sweetness.
• Swap the white bun for a brioche or potato roll for a softer, richer base.