Coffee Barbecue Chicken
Cool the sauce completely and then pour over the prepared chicken legs. Toss to coat well and refrigerate for at least two hours to overnight. Preheat the barbecue grill.
Remove the chicken from the marinade and place on a plate. Transfer the remaining marinade into a small saucepan and bring to a boil. Turn the heat down to a simmer.
Season the chicken with salt and pepper and grill over medium heat. Baste with the simmering barbecue sauce and continue to heat until the chicken is cooked through or an instant read thermometer registers 165F.
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