- 3½–4 lbs of chicken thighs or drumsticks (bone-in, skin-on)
- Honduran Coffee Rub
- Mercy Chefs Texas BBQ Sauce
Place chicken thighs on a large baking sheet and bring to room temp. Pat dry with a paper towel.
In a small bowl, sprinkle the Honduran Coffee Rub over the chicken. Make sure it’s well coated on all sides and under the skin.
Prepare one side of your grill for high, direct heat, leaving the burners on the other side off. If using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
Lay the chicken on the indirect heat side of the grill, yet close to the heat. Cover and cook for 30–35 minutes, flipping chicken every 10 minutes until an instant-read thermometer reaches 160–165°F.
Brush chicken with Mercy Chefs Texas BBQ Sauce and cook for 3–4 minutes, covered. Flip the chicken, brush with more BBQ sauce, and cook for another 3–4 minutes. Repeat the process until chicken thighs and drumsticks reach 175°F.
Remove chicken to a plate and serve with extra BBQ sauce if desired.