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Coffee Rubbed Chicken Thighs Recipe

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3.9 from 35 reviews

These Coffee Rubbed Chicken Thighs are a savory and slightly sweet roast with a robust coffee-infused spice blend. The rub combines finely ground coffee, dark brown sugar, sea salt, and smoky paprika to create a crispy, deeply flavored crust on juicy, bone-in, skin-on chicken thighs. Perfectly roasted in the oven at high heat, the thighs develop a crisp skin and rich flavor with minimal effort, making it a delicious and unique dinner option.

Ingredients

Coffee Rub

  • 1 Tbsp finely ground coffee
  • 1 Tbsp dark brown sugar
  • 1 Tbsp flaky sea salt (such as Maldon)
  • 1 tsp smoked paprika
  • 1 tsp onion powder (do not use onion salt)
  • 1 tsp garlic powder (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 for drizzling)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil to catch drips and make cleanup easier.
  2. Make the Coffee Rub: In a bowl, blend together the finely ground coffee, dark brown sugar, flaky sea salt, smoked paprika, onion powder, garlic powder, and ground cumin until well combined. Break up any small lumps with your fingers for an even rub.
  3. Prepare Chicken Thighs – Side One: Place the chicken thighs skin side down on the prepared baking sheet. Drizzle the undersides liberally with olive oil using a brush or spoon to coat evenly. Sprinkle between 1/2 to 1 teaspoon of the coffee rub over each thigh, adjusting amount to taste. Gently press the rub onto the meat so it adheres well.
  4. Prepare Chicken Thighs – Side Two: Flip the thighs skin side up. Drizzle the skin with olive oil again, then sprinkle liberally with the coffee rub ensuring an even coating. Finish by drizzling any remaining olive oil over the rubbed skin for a glossy finish.
  5. Roast the Chicken: Place the baking sheet in the oven once it reaches temperature. Roast the chicken thighs for 40 to 45 minutes, or until they reach an internal temperature of 165°F (74°C) in the thickest part and the skin is deep brown and crispy. Halfway through, baste the chicken once or twice with the pan juices to enhance the crispiness and flavor. If the rub begins to darken too much, tent a piece of foil atop the thighs towards the end to prevent burning.
  6. Rest and Serve: Remove the chicken from the oven and let it rest a few minutes before serving to allow juices to redistribute. Leftover chicken can be reheated gently in a 300°F oven or microwaved individually for convenience.

Notes

  • Flaky sea salt such as Maldon is preferred for texture and flavor. If you only have regular table salt, reduce the amount to about 1 1/2 teaspoons or adjust to taste.
  • The amount of coffee rub per thigh is flexible between 1/2 to 1 teaspoon depending on your preference for seasoning intensity.
  • To get the crispiest skin, do not skip drizzling olive oil on both sides and during the roasting process.
  • Use bone-in, skin-on chicken thighs for best flavor and moisture retention.

Find it online: https://flavorspath.com/coffee-rubbed-chicken-thighs-recipe/