Warm spices and coffee complement the sweet marinade for this chicken.


YIELD
6 to 8 servings

TIME
Active Prep: 10 min
Cook: 15 min


INGREDIENTS
  • 3 Tbsp. water
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. orange juice
  • 2 Tbsp. brown sugar
  • 2 Tbsp. Choice of seasoning:
  • Baker's Brew Coffee Spice
  • Black Dust Cowboy Coffee Rub
  • 1 1/2 lbs. boneless, skinless chicken thighs
  • 1 Tbsp. vegetable or olive oil
  • 4 scallions, sliced on the bias into 1-inch pieces

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DIRECTIONS

Whisk water, vinegar, orange juice, brown sugar, and seasoning until combined. Add chicken, cover, and marinate in refrigerator for 1 to 4 hours. Pull chicken out of marinade and reserve liquid. Pat chicken dry using paper towels. Heat oil in a pan over medium-high heat and brown chicken on both sides, about 3 or 4 min. per side. Set chicken aside. Add reserved marinade into pan and turn heat down to low. Simmer for 10 to 15 min., until marinade is thickened and glossy. Add chicken back in and stir in scallions, heat for another minute or two, and serve.



SERVING SUGGESTIONS

Serve over a bed of rice, noodles, or blanched sliced snow peas.

THANKS TO
Mike Johnston, Savory Spice founder

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

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