It is unbelievable that someone like me who lives for coffee has not written a column about it. Years ago, I drank coffee like sensible people drink water; but I have changed for the better, now drinking more water than coffee each day.
There’s nothing like the distinct aroma of coffee in the morning, that first sip. And have you noticed coffee tastes even better outdoors? On the porch, around a bonfire, or even in the garden picking strawberries!
So when I spotted this Coffee Grilled Chicken recipe, I had to try it … in spite of the fact that I don’t have a barbeque. I did it in the oven and it was fabulous. If you are a barbeque fanatic, you can easily adapt it.
This recipe calls for instant coffee, but you could use very strong coffee brewed the way you normally do. I keep a jar of instant coffee because my chocolate cake recipe calls for it, but I can’t imagine ever drinking it again! Do you believe people used to drink that stuff? And still do.
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Summer barbeque season is just around the corner, and this chicken with the secret ingredient is sure to become a favourite!
Coffee Grilled Chicken
1/4 cup brown sugar, packed
1 Tbsp. dry mustard
1 Tbsp. instant coffee
1/2 cup hot water
2 cups ketchup
1 Tbsp. Worcestershire sauce
1-2 tsp. liquid smoke
6 chicken breast halves or 6 chicken legs with thigh attached
Dissolve brown sugar, dry mustard and instant coffee in hot water.
Stir in remaining ingredients except chicken.
Place chicken in a marinating container or plastic bag.
Add sauce, stir to coat.
(If you plan to barbeque, save a small amount of sauce for basting while cooking).
Marinate several hours or overnight in refrigerator.
Preheat oven to 350º F.
Spray baking sheet with no-stick spray.
Arrange chicken pieces in single layer.
For chicken breasts, bake 25-35 minutes (depending on thickness).
For chicken leg/thighs, bake 45-50 minutes, or until done.