Pat the chicken pieces dry with paper towels. Rub each piece with olive oil. Combine kosher salt, black pepper, garlic powder and crushed mixed dried herbs and sprinkle evenly over both sides of the chicken, rubbing the seasoning into the skin.

Preheat Smoker

Preheat your smoker to 250°F (120°C). If using a charcoal or gas grill, set up for indirect heat with a drip pan and a smoker box or foil packet with soaked applewood chips placed near the heat source.

Smoke the Chicken

Place the seasoned chicken skin-side up on the smoker grates. Smoke until the internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs, about 1.5 to 2 hours depending on size. If desired, during the last 10–15 minutes brush lightly with the coffee-rye BBQ sauce to build a glaze.

Rest and Shred

Remove chicken from smoker and let rest 10 minutes tented with foil. Slice or shred to desired size for sandwich assembly. Reserve any pan juices to mix into the sauce if desired.

Coffee-Rye Chili Garlic BBQ Sauce

Warm the neutral oil in a small saucepan over medium heat. Add the finely chopped onion and cook until softened and translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the light brown sugar and tomato paste and cook 1–2 minutes to caramelize the sugars and toast the paste slightly. Add the ketchup, brewed coffee, rye whiskey (or extra tablespoon vinegar if skipping alcohol), and apple cider vinegar and stir to combine.

Add smoked paprika, ground cumin, chili paste, Worcestershire sauce, rye flour or toasted rye crumbs, salt and pepper. Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning — add a pinch more sugar for sweetness, vinegar for bright acidity, or chili for heat.

If you prefer a very smooth sauce, cool slightly and blend with an immersion blender or in a countertop blender until smooth. Keep warm until assembly; sauce will thicken as it cools. Reserve about 1/2 cup for topping sandwiches.

Creamy Slaw

In a large bowl combine the shredded cabbage, shredded carrot and sliced scallions.

In a small bowl whisk together mayonnaise, yogurt (or sour cream), apple cider vinegar, Dijon mustard, honey, salt and pepper until smooth and emulsified.

Pour dressing over the cabbage mixture and toss to coat thoroughly. Taste and adjust seasoning. Refrigerate at least 15–20 minutes to allow flavors to meld before using; drain any excess liquid before assembling sandwiches.

Buns & Assembly

Toast the buns: brush cut sides lightly with melted butter and sprinkle the tops with toasted benne seeds. Place cut-sides down on a hot skillet or griddle over medium heat and toast 1–2 minutes until golden and fragrant.

Warm the reserved coffee-rye BBQ sauce gently if cooled. If you glazed the chicken while smoking, have extra sauce ready for serving.

Assemble sandwiches: spread a tablespoon of warmed coffee-rye sauce on the bottom bun. Pile on smoked chicken (1 piece or about 4–5 oz shredded per sandwich). Spoon another tablespoon of sauce over the chicken. Add a generous handful (about 3/4 cup) of creamy slaw, and top with dill pickle slices. Finish with the top bun and press gently.

If desired, serve with extra sauce on the side and garnish with chopped fresh herbs or a few drops of hot sauce.