Coffee Rubbed Roasted Chicken Recipes

WAKE UP AND SMELL THE COFFEE-RUBBED CHICKEN THIGHS

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.

COFFEE-RUBBED CHICKEN

Steps:

• Combine all ingredients except chicken in a small bowl to make the rub, then coat the chicken in the rub. Cover and refrigerate overnight.
• Preheat the oven to 375 degrees.
• Place the chicken on its back in a roasting pan and cook about twenty minutes per pound. Baste every half hour or so, then serve hot.

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.