Here’s a flavorful, juicy chicken recipe that doesn’t skimp on the heat. While it might seem unusual to coat a chicken with coffee, the result is a perfect balance for the good-quality coffee beans are essential in this recipe, since the flavor is so forward. Ancho chili powder has heat without being too spicy, which makes it a good pairing for the coffee. If you can’t find it at your grocery store, then substitute a combination of chili powder and a little bit of crushed red pepper—but go light on the pepper since it’s not as strong as the ancho.

Marianne Williams

Gallery

Credit: Jennifer Causey

Recipe Summary

hands-on:
10 mins
total:
1 hr 20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Stir together ground coffee, salt, sugar, chile powder, mustard, coriander, and garlic powder in a small bowl. If applicable, remove chicken giblets, and reserve for another use or discard. Pat chicken dry; rub butter under and over skin. Rub coffee mixture under and over skin. Place chicken in a roasting pan or ovenproof skillet; roast until a thermometer inserted in thickest portion of chicken registers 160°F (temperature will rise to 165°F as chicken rests), about 1 hour, tenting chicken with aluminum foil after 40 minutes. Let rest 15 minutes; carve.

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