Recipe: Caramelized Coffee Spiced Chicken
Warm spices and coffee complement the sweet marinade for this chicken.
- 3 Tbsp. water
- 2 Tbsp. orange juice
- 2 Tbsp. Baker's Brew Coffee Spice
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. brown sugar
- 1 1/2 lbs. boneless, skinless chicken thighs
- 4 scallions, 1-inch bias cut
For variety and a more robust, savory flavor, try replacing Baker’s Brew with our Black Dust Coffee & Spice Rub.
Whisk together water, juice, spice, vinegar, and brown sugar until combined. Add chicken, cover, and marinate in refrigerator for 1 to 4 hours. Pull chicken out of marinade and dry using paper towels. Brown in a pan over medium-high heat on both sides, about 3 or 4 minutes per side. Add marinade and turn heat down to medium. Simmer until marinade is thickened and glossy and chicken is at an internal temperature of 165 degrees—about 5 minutes. Add in scallions, heat for another minute or two, and serve.
Serve over a bed of rice, noodles, or blanched chopped snow peas.