Coffee Chicken Recipes

COFFEE-RUBBED ROASTED CHICKEN

Steps:

• Preheat the oven to 375°F. In a small bowl, stir together coffee, butter, sugar, garlic, pepper and salt.
• Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely. While not necessary, you may cover and refrigerate up to two days at this point.
• Roast chicken, basting every 20 minutes or so with pan juices, until skin is deep golden brown and crisp and meat is cooked through, about 1 hour.
• Set aside to rest 10 minutes then transfer to a cutting board, carve and serve hot.

COFFEE-CRUSTED PORK TENDERLOIN

Steps:

• Heat the oven to 400° F.
• Combine the espresso powder, brown sugar, sweet paprika, smoked paprika, salt, and pepper in a small bowl. Rub the mixture over the pork until the surface is entirely coated. Drizzle pork with 1 tablespoon of the olive oil. Set aside at room temperature for 10 minutes.
• Add the remaining olive oil and butter to a large, oven-safe skillet over medium-high heat. When skillet is hot, add the pork and cook, turning as needed, until browned on all sides, about 8 minutes.
• Transfer skillet to oven and roast pork until a thermometer inserted into the thickest part of the tenderloin reads 145° F, about 15 minutes. Remove from oven and let rest, covered, for 10 minutes.
• To serve, slice tenderloin into rounds and drizzle with pan juices.

COFFEE CHICKEN WITH QUICK MOLE SAUCE

Steps:

• In 2-quart saucepan, heat water, salt, brown sugar, cumin seed, chili powder and lime slices over medium heat, stirring occasionally, until salt and brown sugar are dissolved. Remove from heat and stir in coffee. Cool mixture to room temperature.
• Place chicken in 1-gallon resealable plastic food-storage bag or large bowl, and pour cooled coffee mixture over chicken. Seal bag or cover bowl. Refrigerate 2 to 3 hours.
• In 12-inch skillet, heat oil over medium heat. Remove chicken from marinade and pat dry on paper towels. Discard marinade. When oil is hot and shimmers lightly, place chicken in skillet. Cook about 3 minutes or until golden brown. Flip and cook 2 to 3 minutes longer or until golden on other side. Place chicken on plate.
• In same skillet, cook onion over medium heat 5 minutes, stirring occasionally, until soft and lightly browned. Add garlic and cook 30 seconds or until fragrant. Add tomatoes, broth, peanut butter, granulated sugar, ground cumin, cinnamon, chocolate and chiles. Cook uncovered 3 minutes, stirring occasionally, until mixture simmers and peanut butter and chocolate are melted.
• Reduce heat to medium-low and nestle chicken breasts in sauce. Cook uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens and juice of chicken is clear when center of thickest part is cut (170°F). Taste and add salt and pepper if desired. Serve immediately.

COFFEE CHICKEN

Steps:

• Place all but the chicken into a 5qt.
• pot with lid.
• Bring to a boil,stirring frequently.
• Reduce heat to simmer and reduce to almost half.
• Stir frequently as this can burn.
• Let cool,off heat, 20 minutes.
• Add chicken and blend well.
• Marinate no more than 30 minutes in cool place.
• Turn into baking dish and bake uncovered at 350 degrees for one hour.
• Baste at least three times while baking.
• * Cut cholestrol down further by using boneless skinless chicken breasts.

COFFEE-BRINED CHICKEN WITH REDEYE SAUCE #3

Steps:

• For chicken:
• 1. Place the espresso, salt, and brown sugar in a large nonreactive mixing bowl and whisk until the salt and sugar dissolve. Add 3 cups of cool water and the lemon slices, peppercorns, mustard seeds, and coriander seed and stir to mix. Let the brine cool to room temperature.
• 2. If using whole chicken breasts, cut each breast in half. Trim any excess fat or sinews off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Remove the tenders from the chicken breasts and set aside for kebabs or satés. Add the chicken breasts to the brine and place a weight, such as a pot lid of plate, on top to keep them submerged. Or plate the breasts in a large resealable plastic bag and add the brine, let the chicken breasts brine in the refrigerator for 2 to 3 hours, turning them twice so they brine evenly.
• 3. When ready to cook, drain the chicken breasts, discarding the brine. Blot the chicken breasts dry with paper towels. Lightly brush each breast on both sides with the butter.
• 4. Arrange the chicken breasts on the grill on a diagonal to the ridges and cook the chicken, until cooked through, following the instructions for any of the grills below, until cooked through. Use the poke test to check for doneness: the chicken should feel firm when pressed. Or insert an instant-read meat thermometer into the thick part if a breast through one end: The internal temperature should be about 160°F.
• 5. Transfer chicken to a platter or plates and serve at once with the Redeye Sauce #3 on the side.
• For redeye sauce:
• 1. Place the bacon in a heavy saucepan over medium heat and cook until the fat begins to melt, about 2 minutes, stirring with a wooden spoon. Add the shallot and continue cooking until it and the bacon are golden brown, 2 to 3 minutes.
• 2. Add the espresso and cider vinegar and bring to a boil over medium-high heat. Stir in the mustard, brown sugar, cream, and Worcestershire sauce, reduce the heat to medium, and let simmer gently until the sauce is thick and flavorful, 5 to 8 minutes. Season with salt and pepper to taste.
• If you have a . . .
• CONTACT GRILL: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the chicken breasts on the hot grill, then close the lid. The chicken will be done after 3 to 4 minutes.
• GRILL PAN: Place the grill pan on the stove and oreheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the chicken breasts in the hot grill pan. They will be done after cooking 4 to 6 minutes per side.
• BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.
• FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate. Place the chicken breasts on the hot grill. They will be done after cooking 5 to 7 minutes per side.
• FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.

COFFEE BARBECUE SAUCE

Steps:

• Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
• Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.

CHICKEN WITH COFFEE SAUCE

Steps:

• Marinate the chicken with the oyster sauce. Season with salt and pepper.
• Heat the olive oil in a pan, and fry each side of the chicken until cooked. Set aside and keep warm.
• In the same pan, fry the garlic until fragrant, then add the barbeque sauce, worchestershire sauce, brewed coffee and brown sugar. Allow it to simmer for 2 minutes.
• Add in the chicken and coat evenly with the sauce. Allow it to caramalize and cover the chiken pieces.
• Serve immediately.