Coffee Rub Chicken Sandwich 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

CAFE STYLE GRILLED CHICKEN SANDWICHES



Cafe Style Grilled Chicken Sandwiches image

Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 15

2 skinless, boneless chicken breast halves
¼ cup olive oil
2 tablespoons white wine vinegar
1 lemon, juiced
1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
1 teaspoon ground black pepper
4 sprigs fresh dill, chopped
2 tablespoons butter
2 tablespoons olive oil
⅛ teaspoon garlic powder
⅛ teaspoon salt
8 thick slices French bread
2 tablespoons mayonnaise, or to taste
4 slices tomato
4 lettuce leaves

Steps:

  • Preheat grill to medium-high heat.
  • Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
  • Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
  • Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
  • For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.

Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g

COFFEE RUB CHICKEN SANDWICH



Coffee Rub Chicken Sandwich image

Make and share this Coffee Rub Chicken Sandwich recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 1h10m

Yield 4 sandwiches

Number Of Ingredients 12

1/2 teaspoon ground black pepper
1/2 teaspoon ground coffee
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 dried orange peel
2 tablespoons vegetable oil
4 chicken thighs (bone-in, skin on)
4 English muffins, split
1 ripe tomatoes, sliced 1/4-inch thick
1/2 avocado, sliced thin
6 ounces monterey jack pepper cheese, sliced

Steps:

  • Preheat oven to 325 degrees F.
  • Combine spices and mix with oil to make a paste. Place the thighs in a mixing bowl and add the spice paste mixture. Toss to coat evenly.
  • Place the chicken thighs (evenly spaced) on a foil or parchment paper-lined baking sheet.
  • Roast the chicken thighs for 45 minutes, giving the fat enough time to render out as much as possible and get the skin crisp. The meat will also be fork tender after this amount of time. Remove the chicken from the oven to cool, but leave the oven on.
  • When the chicken has cooled until it's easy enough to handle, turn over the thighs (skin side down) onto a small pan and using a paring knife, cut along each side of the bone. Carefully pull the thighbone out, leaving the meat intact.
  • Turn the thighs back over (skin side up) and top with the cheese. Place back in the oven just long enough to melt the cheese, about 10 minutes.
  • While the cheese is melting, toast the English muffin.
  • Shingle the slices of avocado onto the bottoms of the English muffins, top with a boneless coffee-roasted chicken thigh, and then finish with a slice of tomato. Close with top half of the English muffin.

Nutrition Facts : Calories 596.1, Fat 38.9, SaturatedFat 14, Cholesterol 116.9, Sodium 957, Carbohydrate 29.4, Fiber 4.4, Sugar 3.3, Protein 32.7

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