Showing posts with label coffee glaze. Show all posts
Showing posts with label coffee glaze. Show all posts

Tuesday, June 24, 2014

Coffee Glazed Barbecued Chicken on the Grill or in your Oven from Cleo Coyle



Someone is killing Clare's 
coffeehouse customers.
Now in its 15th printing. 
Click here to learn more...

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.



Summer is here at last. 
May you...

Barbecue with joy!
~ Cleo








Pictured below is how the coffee glaze looks
when baked in the oven. Like a complex premium coffee blend,
it brings many flavors together (sweet, bright, tangy, yet rich and earthy) 
and it truly complements the chicken...


* * * 

Cleo Coyle’s 
Coffee Glazed
Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Barbecued Chicken


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. 

The earthiness of the brewed coffee blends beautifully with the smoky flavor from the charcoal and the sweetness of the glaze's molasses and brown sugar. The lemon brings brightness and the cornstarch is the magic trick to make the glaze thick. We also very much enjoy this recipe baked in the oven, and we hope you do, too! 

~ Cleo






Click here for the 
PDF of this recipe.

To download this recipe in a free PDF document that you can print, save, or share, click here.



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.)





Ingredients:

½ cup brewed coffee or espresso
½ cup molasses (unsulphured, and not blackstrap)
½ cup light brown sugar, packed
5 teaspoons freshly squeezed lemon juice
3 Tablespoons + 1 teaspoon cornstarch (for thickening) 



GLAZE DIRECTIONS: To make the glaze, combine coffee, molasses, brown sugar, and lemon juice in a nonstick saucepan. Stir for a minute over medium heat until the sugar dissolves. Whisk in the cornstarch, one tablespoon at a time until it disappears. While continuing to stir the glaze, increase the heat and bring the glaze to a simmer for 4 to 5 minutes. When gaze thickens enough to coat the back of a spoon (about the consistency of honey), it’s done. See my photos for reference and my troubleshooting tips below. 


TROUBLESHOOTING: If the glaze seems too thin, increase the heat and bring it to a full boil while continuing to whisk. This should do the trick. If it doesn’t, whisk in a little extra cornstarch (1 teaspoon at a time) and it should thicken up fast. If the glaze becomes too thick, simply whisk more coffee into the saucepan, a little at a time, and continue to heat and whisk the glaze until it loosens to the right consistency for brushing.



TO COOK IN YOUR OVEN (GRILLING DIRECTIONS BELOW):

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.



TO COOK ON YOUR GRILL:

Step 1 - Roll chicken pieces in vegetable oil and shake off excess. You want a nice, light coating. Sprinkle salt on all sides.  If you are using a charcoal, you must create a cool area where there are fewer coals.

Step 2 - Lay the chicken pieces skin side down on the hot side and grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cool part of the grill (if you are using a gas grill, lower the heat to medium low). Cover and cook for 20-30 minutes.

Step 3 - Turn the chicken pieces over and baste them with the coffee glaze. Cover again and allow to cook for another 20-30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 20-30 minutes.

Finishing Zap – Here’s a quick and easy cheat to make sure your chicken is cooked through: Remove cooked and glazed chicken from grill and place in a microwave on high for 1-3 minutes. Then return the chicken to THE HOT PART of the grill for another 3 minutes. This should take the meat to 165 degrees, and keep the seared skin nice and crispy.






Click here for the PDF
of this recipe, and...






Eat with Joy!


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
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Visit my online coffeehouse here.




The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes. 



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Billionaire Blend
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*** 




Haunted Bookshop
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Tuesday, March 20, 2012

Sweet Coffee-Glazed Mini Scones and a St. Pat's Cat from Cleo Coyle


My husband, Marc, and I made a new friend this past weekend. On St. Patrick's day, an abandoned kitten, about six months old, was obviously lost and hungry and mewing piteously for hours. 


Cleo Coyle, who loves cats
in (and out of) hats,
is author of The Coffeehouse
Mysteries
No one came to his aid, so we took him in, fed him, and got him to our local vet. He's doing fine and will soon be the newest member of our New York stray cat crew. I'll have photos and more news soon, but we're so pleased the little guy found us--and on St. Patrick's Day!


The video below is not mine, but when I saw it uploaded to YouTube, I thought of our new kitten and decided to share it in honor of our St. Pat's cat. Enjoy!




I also did a bit o' baking over the St. Patrick's Day weekend. As usual, I made my "Shamrock" Pistachio Muffins. (I love these babies. The batter tastes like pistachio ice cream and the ricotta adds nice moistness to the muffin, along with additional nutrition. And, of course, they're green. :))

I also baked up some sweet mini soda breads or are they buttermilk scones? You be the judge. I threw in some mini chocolate chips and tarted them up with a quick coffee glaze. Delicious slathered with butter and served with tea or coffee, just be sure to eat them warm. Cold they're not so hot, but warm they're a nice breakfast bread.
















Cleo Coyle's
Coffee-Glazed 
Mini Soda Bread Scones


This is an easy, sweet breakfast bread. The recipe is based on your basic Irish soda bread. With the addition of sugar and chocolate chips, it's really more of a buttermilk scone. They're easy to make and quite tasty when eaten warm with a cup o' tea or (of course...) coffee. ~ Cleo


Makes about 16 mini soda bread scones


2 cups flour
1/4 cup sugar
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons Kosher salt
1/2 cup mini chocolate chips
1 cup buttermilk (light is fine)


First preheat your oven to 400 degrees F. Measure out all dry ingredients into a mixing bowl. Pour in your 1 cup of buttermilk. Stir it up. When the mixture comes together, use a clean hand to finish mixing and kneading it in the bowl until you have a sticky ball. Break off golf ball size pieces and place them on a parchment lined baking sheet. Bake in a preheated oven for 10 to 12 minutes. Pour your coffee or tea and serve warm, slathered with butter. For an extra sweet finish, glaze them up.


Quick Coffee Glaze


Using a fork, whisk 2 tablespoons of hot brewed coffee (or espresso) into 1 cup of sifted confectioners' sugar. With that same fork, drizzle the tops of the mini scones. 


NOTE: These are delicious warm, not so hot cold, so be warned. :)


F o o d i e
P  H O T O S










             
Eat with joy!




~ Cleo Coyle, author of


To get more recipes, enter to win
free coffee, or 
learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.




MURDER 203


Quick reminder to our Mystery Lovers Kitchen audience: Cleo Coyle and Lucy Burdette are appearing at MURDER 203!

If you're attending the MURDER 203 festival of mystery next month in Easton, Connecticut, be sure to stop by and say hi. You can register in advance or walk in the same day. More info about the conference here.
See you there!