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Friendsgiving Chicken – Spicy Coffee Brined Chicken

Looking for a unique dish for this Friendsgiving? Try our Spicy Coffee Brined Chicken recipe! With a captivating blend of cold brew coffee, spices, and savory goodness, this dish will both awaken and energize your taste buds.

Servings 6
Prep Time: 20
Cook Time: 60
Servings: 6
Prep Time: 20 mins
Cook Time: 60 mins

Ingredients

  • Chicken Ingredients:
  • Other Ingredients:
    • 6 cups cold brew coffee
    • 2 ea bay leaves
    • 1 tbsp coriander seed
    • 1 tbsp cumin seed
    • 1 tsp peppercorns
    • 1 tbsp chile flakes
    • ¼ cup kosher salt
    • ⅓ cup light brown sugar
    • 1 head fresh garlic

Nutrition Facts

About 6 servings per container

Serving size 6 oz (367g)

Amount Per Serving
Calories 250
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3.5g 18%
Trans Fat 0g 18%
Cholesterol 90mg 30%
Sodium 4260mg 185%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 9g
Includes 9g Added Sugars 18%
Protein 22g
Calcium 40 mg 3% Iron 1.1 mg 6%
Potassium 200 mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

Chicken Preparation:

  1. In a large enough container, submerge chicken in coffee brine mixture and refrigerate overnight 
  2. Traditional Roasting Method:
    1. Preheat oven to 375 degrees
    2. Removed chicken from brine, rinse and pat dry with paper towels
    3. Roast chicken, basting as needed, for 45 minutes to 1 hour, until internal temperature reached 165 degrees
  3. Spatchcock Metho
    1. Preheat the oven to 400°F. 
    2. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Season with salt and pepper.
    3. Transfer the chicken to a large rimmed baking sheet, skin side up.  Roast for 45 minutes, until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160°F. Transfer the chicken to a cutting board and let rest for 10 minutes before serving.

Other Preparation:

  1. In a dry saucepan over medium heat, toast coriander, cumin, peppercorns and chile flakes for 3 – 4 minutes, until fragrant
  2. Add 2 cups coffee, bay leaves, salt, brown sugar and garlic to pan and bring to boil, dissolving salt and sugar
  3. Add to remaining 4 cups of coffee and bring to room temp