Coffee Crusted Roast Chicken Thighs Recipes

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COFFEE-RUBBED ROASTED CHICKEN



Coffee-Rubbed Roasted Chicken image

A coffee, brown sugar and butter rub adds unique and flavorful crispness to whole roasted chicken. Feel free to substitute individual chicken pieces if you like, or try the rub on pork, beef or duck.

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 7

3 tablespoons finely ground Whole Trade® coffee beans
3 tablespoons unsalted butter, softened
1 tablespoon light brown sugar
1 clove garlic, finely chopped
1 teaspoon ground black pepper
1/2 teaspoon fine sea salt
1 (3- to 4-pound) whole 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.

Nutrition Facts : Calories 440 calories, Fat 27 grams, SaturatedFat 10 grams, Cholesterol 150 milligrams, Sodium 360 milligrams, Carbohydrate 4 grams, Protein 41 grams

EASY ROASTED CHICKEN THIGHS



Easy Roasted Chicken Thighs image

This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 6

8 bone-in, skin-on chicken thighs
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 tablespoon grainy mustard
1 to 2 tablespoons honey

Steps:

  • In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
  • Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
  • Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

SUPER EASY ROASTED CHICKEN THIGHS



Super Easy Roasted Chicken Thighs image

Roasted chicken thighs that hubby says "almost taste like fried!"

Provided by AMJcooks

Time 35m

Yield 10

Number Of Ingredients 3

5 pounds skin-on chicken thighs
1 teaspoon adobo seasoning, or to taste
1 tablespoon olive oil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
  • Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
  • Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 388 calories, Carbohydrate 0.1 g, Cholesterol 141.4 mg, Fat 24.9 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 6.8 g, Sodium 127.8 mg

WAKE UP AND SMELL THE COFFEE-RUBBED CHICKEN THIGHS



Wake Up and Smell the Coffee-Rubbed Chicken Thighs image

These chicken thighs are coated in a delicious coffee rub then roasted to perfection. This is a simple and inexpensive dish that impresses every time. You don't have to spend a lot of money to eat well and this is a great example to back up that statement.

Provided by Natalie Gregory

Categories     Main Course

Time 50m

Number Of Ingredients 10

6 bone-in (skin-on chicken thighs (about 2 1/2 - 3 pounds))
2 tablespoons olive oil (I eyeball it and just drizzle)
3 - 4 tablespoons Coffee Rub
1 tablespoon ground coffee
1 tablespoon kosher salt (or to taste)
1 tablespoon dark brown sugar
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon granulated onion
1 teaspoon granulated garlic

Steps:

  • Preheat oven 425°.
  • Combine all the ingredients for the coffee rub in a bowl and set aside.
  • Line a baking sheet with parchment or foil.
  • Remove excess skin from the underside of the chicken thigh. There's usually skin folded under and it won't crisp up so it's better to just remove it. Do not remove the skin on sides or top.
  • Pat the chicken thighs with a paper towel to dry them a bit.
  • Place the chicken thighs on baking sheet skin side down and drizzle with a little olive oil. I just eyeball it. Sprinkle with some of the coffee rub. Don't be shy and coat it well.
  • Flip over chicken thighs drizzle them with more oil and sprinkle liberally with more seasoning. Depending on the size of the thighs, I will use up the seasoning but you may have a little left over.
  • Roast in the oven for 40 - 50 minutes until nice and brown and internal temp reaches 165. I usually roast closer to 50 minutes because I like them dark and crisp. Dark meat is pretty forgiving.
  • When you remove them from the oven, baste them with the juices from the pan. Those juices are delicious.

OVEN-ROASTED CHICKEN THIGHS



Oven-Roasted Chicken Thighs image

Try my oven-grilled chicken thighs and you will fall in love! Sprinkle with fresh finely chopped parsley and serve with a warm potato salad, or fries, or both.

Provided by Aroma and Essence

Time 1h35m

Yield 8

Number Of Ingredients 6

¼ cup dark soy sauce
¼ cup Thai sweet chili sauce
1 teaspoon ground paprika
1 teaspoon dried parsley
½ teaspoon ground black pepper, or to taste
8 (5 ounce) boneless, skinless chicken thighs

Steps:

  • Whisk soy sauce, chili sauce, paprika, parsley, and pepper together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place a wire rack on the tray.
  • Remove chicken thighs from the marinade and shake off excess; transfer to the prepared rack. Discard the remaining marinade.
  • Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 199.5 calories, Carbohydrate 1.6 g, Cholesterol 86.5 mg, Fat 9.9 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 2.8 g, Sodium 849 mg, Sugar 0.2 g

PERFECT PAN-ROASTED CHICKEN THIGHS



Perfect Pan-Roasted Chicken Thighs image

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Roast     Quick & Easy     Back to School     Dinner     Fall     Winter     Family Reunion     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 to 4 main course servings

Number Of Ingredients 3

6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
  • Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

CRUMB-COATED CHICKEN THIGHS



Crumb-Coated Chicken Thighs image

These spicy roasted chicken thighs don't require a lot of prep time, I often put baking potatoes on the oven rack alongside the chicken. It's simple satisfying meal. -Kara De la vega of Suisin City, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup dry bread crumbs
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon curry powder
1/4 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds), skin removed

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add chicken, a few pieces at a time, and shake to coat. , Place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes on each side or until a thermometer reads 180°.

Nutrition Facts : Calories 0g sugar total.

COFFEE-CRUSTED PRIME RIB



Coffee-Crusted Prime Rib image

The secret to this rib roast from the Taste of Home Test Kitchen is in the coffee rub. Allowing the rub to penetrate overnight heightens the flavor.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 12 servings.

Number Of Ingredients 12

1 tablespoon finely ground coffee
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 beef ribeye roast (4 to 5 pounds)
2 tablespoons olive oil
2 cups soaked wood chips, optional

Steps:

  • In a small bowl, combine the first 9 ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight. , Remove roast from refrigerator 1 hour before grilling; brush with oil. , Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 354 calories, Fat 26g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 181mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

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