Juicy coffee rubbed chicken thighs are easy to make and bring a bold new flavor profile to the dinner table!
Coffee rubbed chicken thighs are a cinch to prep ~ just coat with the magic spice mix and slide them into a hot oven. The hardest party is waiting to bite into these juicy little guys. At about the halfway mark the warm inviting aroma is going to draw you back into the kitchen ~ it’s unlike anything else!!
This chicken got the highest praise from my husband, who tastes just about everything I share. He ate these for three nights and was still raving right to the last thigh!
coffee rubbed chicken thighs are all about the rub!
Coffee roasted chicken thighs are made with a spice rub. It’s easy, but unique. Coffee rubs are a modern twist born out of American grilling culture. Chefs discovered that finely ground coffee brings a deep, roasty bitterness that plays perfectly against brown sugar, paprika, and spices. The result? A smoky-sweet crust with a hint of espresso that makes chicken unforgettable.
- Finely ground coffee ~ coffee beans ground fine (not chunky); avoid instant.
- Flaky sea salt ~ balances bitterness and wakes up all the other spices ~ I use Maldon.
- Dark brown sugar ~ adds sweetness and caramelizes into a gorgeous crust.
- Smoked paprika ~ layers in a warm, smoky depth.
- Onion powder ~ mellow savoriness that rounds out the rub.
- Garlic powder ~ adds that sharp, aromatic bite.
- Ground cumin ~ earthy, slightly nutty spice that ties everything together.
about the chicken thighs
I use bone-in skin-on thighs for coffee rubbed chicken because the bone keeps the meat juicy, the skin crisps up beautifully, and the flavor is unbeatable. Chicken thighs aren’t finicky either ~ if you over bake them a bit they’ll still be delicious.
The 2 brands I buy: Bell and Evans or Just Bare. I tested this recipe with both. Just Bare thighs tend to be larger and meatier, if that matters to you.
other options:
- boneless and/or skinless thighs
- chicken breasts or legs
- a whole chicken, cut up or not.
coffee rub process for chicken thighs
- Brush both sides of the chicken liberally with olive oil.
- Place skin side down on your foil lined baking sheet.
- Cut off any excess skin folded in on the underside.
- Sprinkle about a teaspoon (more or less) over the under side of the thighs. Press in gently.
- Flip the thighs over to skin side up and repeat.
- Slide into a hot 425F oven until crisp and done through, about 40-45 minutes.
coffee rubbed chicken faqs
No, it really doesn’t ~ all the rub ingredients are assertive flavors in their own right, and they combine to make something completely new. It has some of the characteristics of coffee, but doesn’t taste like coffee per se.
Theoretically you could use it on steak, pork, or even turkey, but somehow I think it works best on chicken. You can use almost any cut of chicken, or do a whole bird.
I use a dark French roast because I love my coffee deep and rich. You can use any type you like, just be sure it’s actual finely ground coffee beans and not instant coffee. Note: if you use a single serve machine like Keurig you can open one of the pods for this recipe.
That’s the nature of the beast, this rub results in a very dark but delicious crust on the chicken. It’s deepest brown and may look burnt, but it’s not.
It will last about 1-2 weeks, and this is because of the ground coffee ~ roasted beans are full of aromatic oils and delicate compounds that evaporate fast once exposed to air.
Yes, it works well. Make them and let them cool before placing them on a plate or platter in single layer. Cover with foil and refrigerate for up to a day or so. Reheat in a low 325F oven, uncovered, until hot.
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Coffee Rubbed Chicken Thighs
Equipment
- foil
Ingredients
coffee rub (you may have extra)
- 1 Tbsp finely ground coffee
- 1 Tbsp dark brown sugar
- 1 Tbsp flakey sea salt*, I use Malden
- 1 tsp smoked paprika
- 1 tsp onion powder, you can also use dried minced onion, but do not use onion salt.
- 1 tsp garlic powder, you can also use dried minced garlic, but do not use garlic salt.
- 1/2 tsp ground cumin
chicken
- 6 chicken thighs, bone-in and skin-on, about 2.25 – 2.5 lbs.
- 1/4 cup olive oil, more or less
Instructions
- Preheat the oven to 425F and line a baking sheet with foil.
- Blend together the coffee rub ingredients until well combined. Work out any small lumps with your fingers.
- Place the chicken thighs skin side down on the baking sheet. Drizzle liberally with olive oil. I use a brush to get it all over the thigh. Sprinkle anywhere from 1/2 to 1 teaspoon of the rub over each thigh. You can use more or less rub, it's up to you. Gently press the rub in to adhere.
- Turn the thighs over so the skin is up and again drizzle with olive oil and sprinkle liberally with the rub. I drizzle the last bit of olive oil over the rub.
- Check to make sure your oven is at temperature, and then roast the thighs for about 40-45 minutes or until deep brown and crispy (at least 165F in the thickest part.) I baste the chicken once or twice (this gives it a nice crispy sheen), and if it's getting too dark from the rub, I'll lay a piece of foil over the top toward the end of roasting.
- Leftover chicken thighs can be reheated in a low 300F oven or individually in the microwave.
Notes
Nutrition
menu ideas for coffee rubbed chicken
Because the spice rub is fairly assertive, you can go with plainer sides:
- Potatoes, polenta, risotto or pasta (even mac and cheese) work well as a starch.
- Green veggies like broccoli, zucchini, peas, or green beans brighten up the rich chicken.
- If you love salads, I suggest:
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I will be making this. I have a question about using skinless thighs as my husband always removes the skin (unbelievable) will the meat absorb enough of the flavor? Or perhaps better absorbed into the meat? Have a you tried it skinless?
I thought about that because I’m not a skin person either. But here’s the thing with rubs, they’re really about surface seasoning. The skin in this case gets a bit crisp from the roasting and the chicken fat from the skin mixes with the spices so it’s especially nice. If you go skinless be sure to use that olive oil and baste.
That coffee rubbed chicken looks so luscious!!!! Waiting for cool weather to try it!!! Can’t wait.
I think you’ll love it Joyce, we just ate the last of our “test” chicken and can’t wait to make more 🙂