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Thank you for your interest in French's® Foodservice products! Please note that samples are only available to pre-qualified food service operators. If you are a food service operator you can expect to receive your samples within 5 business days. If you are not a qualified food service operator, we invite you to visit our French's® retail website at www.frenchsfoods.com for exciting offers, recipes and coupons.

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Please rate this recipe using the stars above

Servings: 24

Ingredients:

  • 1/2 gal. CATTLEMEN'S® St. Louis Original Barbecue Sauce or CATTLEMEN'S® Texas Smoky Barbecue Sauce
  • 3 cups Coffee, strong brewed
  • 2 cups FRENCH'S® Classic Worcestershire Sauce
  • 1 cup Cider vinegar
  • 1 cup Brown sugar
  • 1/3 cup Chili powder
  • 1 1/2 tbsp. Onion powder
  • 24 each Chicken quarters, thoroughly rinsed and patted dry

Directions:

  • 1. Combine BBQ sauce, coffee, Worcestershire sauce, vinegar, brown sugar. chili and onion powder in stockpot; mix thoroughly. Bring to boil over high heat. Reduce heat and simmer for 30 minutes. Remove from heat and allow to cool completely. Cover and chill to hold until ready to use.
  • 2. Place chicken in 2 inch deep steam table pan. Pour marinade over chicken; cover and marinate overnight under refrigeration. <br>3. The following day, discard 1/2 of marinade from steam table pan. Bake chicken in remaining marinade in preheated 350°F conventional oven for 1 1/2 to 2 hours or until internal temperature reaches 165°F. Brush chicken with cooked marinade before serving.