A taste of the Old West is what you get when you dry rub coffee grinds, brown sugar, and ancho chili powder onto chicken thighs, and basted on the grill with a chocolate stout and cumin reduction.
bvseo_sdk, net_sdk, 220.127.116.11
CLOUD, getAggregateRating, 78ms
bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time10 minutes
Cook Time47 minutes
Total Fat11 g
Total Carbohydrate46 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Combine coffee, 2 T. brown sugar, 1/2 tsp. salt and ancho chili powder in a mixing bowl. Rub dry mix onto thighs and refrigerate overnight.
Toast cumin seeds in a dry skillet over medium heat for 5 minutes. Continually stir to prevent burning of seeds. Whisk in stout and 2 T. of brown sugar and continue to cook for 10-12 minutes or until liquid is reduced by half. Strain liquid to remove seeds. Add honey and 1 tsp. of salt. Set aside, or make a day ahead and refrigerate.
Prepare charcoal until coals ready (ash in color). Place thighs on grill, cover and grill for 25-30 minutes or until internal temperature reaches 170°F. Turn thighs occasionally while cooking and baste with stout reduction.