Coffee Crusted Roast Chicken Thighs

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Coffee Crusted Roast Chicken Thighs
Coffee Crusted Roast Chicken Thighs
1 (3- to 4- lb.) package Raley's bone-in chicken thighs OR
2 lbs. Raley's boneless, skinless chicken breasts
2 tbsp. finely ground Raley's French Roast Coffee beans
2 tbsp. brown sugar
2 tbsp. hoisin sauce (in our Asian foods aisle)
1 tbsp. sesame oil (in our Asian foods aisle)
1½ tsp. Chinese five spice powder

Prep: 15 minutes, Cook: about 30 minutes, Serves: 8

1. Preheat oven to 350°F and spray a 13-by-9-inch baking dish with nonstick cooking spray. Rinse thighs and pat dry with paper towels.

2. Combine remaining ingredients in a small bowl and generously coat chicken with mixture on all sides. Bake for 30 minutes or until chicken is cooked through.

Tip: Lightly coat a bag of frozen sweet potato fries with chile powder and salt, then bake in the oven at the same time the chicken is cooking for a delicious side dish.

Wine Suggestion
Merlot - Chicken doesn't always go with Chardonnay. For this one, the mocha flavors of Merlot work much better!

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I thought this sounded like an intriguing combination of flavors but for some reason when I tried it, the finished product did not live up to my expectations. I expected it to be more saucy and with a stronger coffee flavor. It was just OK.

  Comment Number: 652
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