Monday, April 15, 2013

Double Tap Chicken

Trying to decide which coffee to use for the chicken was the hardest decision to make. Lock-n-Load Java sent me two samples, and both were amazing. The Double Tap stood out because of its deep color and aroma. I truly wanted something to stand on its own against the other seasonings in this marinade. Double Tap not only stood out, it took charge and made sure all the others followed in line. Lock-n-Load Java is not a coffee that stands by, it certainly makes a statement!

Double Tap Chicken
by Traci Bump
adapted from an All You Magazine recipe published Oct 2007

**Please note: The chicken SHOULD NOT stay more than three hours in this marinade. Any longer than this will cause the chicken to break down.

1 1/2 cups strong Lock-n-Load Java Double Tap Special Reserve brewed coffee
1 cup water
1/4 cup salt
3 Tablespoons sugar
2 Tablespoons chili powder
1/2 teaspoons crushed red pepper
3 cloves crushed garlic
6 chicken thighs, skin on (you could also use legs or wings)

Brew some coffee! Preferably Lock-n-Load Java Double Tap Special Reserve. Let cool.

Mix all dry ingredients in a large ziplock bag. Add the coffee and water, and seal the bag. Mix the marinade until the salt and the sugar are mostly dissolved. Add the garlic, mix, and add the chicken pieces.

When you are ready to cook, take the chicken out of the marinade and pat dry. Place on a baking sheet skin side down.

Turn on the broiler. Place the baking sheet at least 6 inches below the broiler. Brown the chicken on both sides (so that the chicken pieces end up being skin side up). Don't go far, this is fast! Once the chicken is browned, turn the oven to 350F and roast until the juices run clear.

You are going to love the flavor of this chicken, and it tastes great when reheated the next day....if you happen to have any left over!

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