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PrintCoffee and Cocoa Grilled Chicken
Coffee and cocoa are flavourful additions to a barbeque spice rub. It may seem unusual, but their deep flavours pair well with the smoky heat of the barbeque, making a finger-licking-good chicken dish to serve with rice or a potato salad.
![[+]](/images/uploads/recipes/2010/Nov/12/230_view.jpg)
Coffee and Cocoa Grilled Chicken
8
bone-in, skinless chicken thighs
8
1 Tbsp + 2 tsp
paprika
15 mL + 10 mL
1 Tbsp
chili powder
15 mL
1/2 tsp
sea salt
2.5 mL
1/2 tsp
sugar
2.5 mL
1/2 tsp
cumin, ground
2.5 mL
1/2 tsp
coriander, ground
2.5 mL
1/2 tsp
black pepper, freshly ground
2.5 mL
1/2 tsp
garlic powder
2.5 mL
1 Tbsp
dark roast coffee, finely ground
15 mL
1 Tbsp
cocoa powder
15 mL
or
1 Tbsp
dark hot chocolate mix
15 mL
Preparation
Serves 4
Cook time :
20 min
|
Preparation time :
5 min
Coffee and Cocoa Grilled Chicken
1
Combine spice ingredients in a zip lock bag.
2
Add chicken pieces to the bag and shake chicken with spice mixture. Massage spices into the chicken through bag using fingers. Allow the rub to sit on chicken pieces for at least an hour before they hit the grill. This allows the flavours maximum time to set.
3
Bake, broil or grill until a thermometer inserted into the chicken pieces reads 165ºF (74ºC).
Notes: You can substitute chicken thighs with your favourite cut of skinless chicken.
Use this easy barbecue rub to fully seal chicken pieces to yield the juiciest chicken. Use a strong, dark, powdered coffee, like espresso and a high-quality cocoa/hot chocolate.
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