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Now in its 15th printing.
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If you've read our culinary mystery Through the Grinder (now in its 15th printing, woo-hoo), then you already have our recipe for coffee-marinated steak with garlic mashed potatoes and hearty coffee gravy.
Well, here's a new coffee recipe for you to try this summer: our coffee-glazed barbecued chicken. You can make it in the oven or on the grill.
it brings many flavors together (sweet, bright, tangy, yet rich and earthy)
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In our little back garden in Queens, New York, Marc and I often cook on a charcoal kettle grill. This glaze is a real favorite.
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Servings: About 10 chicken pieces. (I often use chicken thighs and drumsticks with this recipe because dark meat tends to remain juicier during grilling, but this recipe will work equally well with breasts, wings, or a combo of parts. You can use it on chicken parts with or without skin.)
½ cup brewed coffee or espresso
Prepare chicken and pan: Rinse your chicken parts, pat dry. Prepare a shallow baking or roasting pan by lining with aluminum foil. (Trust me, you want to do this for easy cleanup.) Now coat the foil with a non-stick cooking spray. Place chicken in the pan, skin side up (if your pieces have skin).
Bake and baste: Preheat oven to 350° Fahrenheit. Place your prepared pan of chicken pieces in the middle rack of your oven. After 15 minutes, remove the pan and generously brush the prepared coffee glaze on top of each chicken piece. After another 15 minutes (at the 30 minute mark), flip each piece (so that the skin side is down) and glaze the unglazed side of the chicken. Bake for another 15 minutes. Flip the chicken pieces one last time so that skin side is up again and generously brush on a final coat of glaze. Return the chicken to your oven for another 20 to 25 minutes. Total baking time is approximately 60 minutes.
NOTE ON COOKING TIME: If you are baking chicken breasts, which are bigger and thicker than thighs, you will need to add 10 to 15 minutes to the cooking time. For smaller pieces, such as wings, the cooking time should be shortened by 10 to 15 minutes.
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