2/3 cup strong brewed coffee
1/2 cup ketchup
2 tablespoons molasses
1 tablespoon cider vinegar
1 tablespoon orange juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon minced seeded chipotle chile in adobo sauce*
1 (2 1/2- to 3-lb.) cut-up chicken
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1. Set up grill as follows. For charcoal grill: Heat coals in center of grill to medium heat. Divide coals, placing half on each side of grill, leaving center open. Place drip pan between coals.
For gas grill: Light two outside sections, leaving middle section unlit (three-burner grill). Or light one side and leave other side unlit (two-burner grill). Place drip pan on unlit section. Heat on high until hot. Reduce heat to medium.
2. Whisk all barbecue sauce ingredients in small saucepan until blended. Bring to a simmer over medium to medium-low heat; simmer 10 to 15 minutes or until slightly thickened, stirring frequently. Reserve 1/2 cup sauce for basting; place remaining sauce in serving bowl.
3. Brush chicken with oil; sprinkle with salt and pepper.
4. Oil grill grates. Grill chicken, covered, directly over medium heat or coals 6 to 8 minutes or until lightly browned, turning once.
5. Move chicken over drip pan (indirect heat). Grill, covered, 20 to 30 minutes or until chicken is almost cooked through, turning once.
6. Brush chicken generously with reserved barbecue sauce. Return chicken to direct heat; grill, covered, 4 to 6 minutes or until no longer pink in center, turning once. Serve with remaining barbecue sauce.
TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.
PER SERVING: 390 calories, 20.5 g total fat (5 g saturated fat), 34.5 g protein, 16.5 g carbohydrate, 110 mg cholesterol, 795 mg sodium, .5 g fiber