A last post before the holidaze. Happy merry whatever!
I’ve used my coffee rub on beef and pork, so I decided to use it on chicken as well, and it’s absolutely delicious! Really easy to put together, and then your oven does all the work!
3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa
Pre-heat the oven to 325 degrees.
Whether you spatchcock your chicken or not, doesn’t really matter. I find that doing it will cook the chicken faster and more evenly.
To spatchcock, you cut down both sides of the backbone of the chicken. (I freeze the backbone for future chicken stock.) Then you flatten the bird out in the pan.
Combine the rub ingredients in a bowl.
Rub the chicken with a little olive oil, then sprinkle the coffee rub all over the top and bottom of the chicken.
Bake until the internal temperature of the chicken reaches 165. Check the breast temp as well as the thigh. The thighs cook a little faster. Let the bird rest for 10–15 minutes before serving.
Live the Live ™ 