First I make my sauce. I brew coffee using 3 tsp rub and 3 tsp Café Goya ground coffee. After the coffee is done brewing, I pour 6 cups into a pot and bring that to a boil. After the coffee is concentrated, I add about 1 cup ketchup, 1 cup mustard, a whole bottle of Lea & Perrins Worcestershire Sauce, and let that simmer on medium heat for 30 minutes. After it's done simmering, I pour some in a blender, and press liquify. Then, while it's being blended, I add honey. The sauce is now done. Now I assemble the chicken in the pan. I ladle some of the sauce onto the chicken. Then, I layer on Dearborn Peppered Bacon. After that, I pour the rest of the sauce onto the bacon. I then bake the chicken and bacon at 450°F for 45 minutes to an hour.