Coffee Rubbed Chicken 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

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.

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