Coffee Brine Chicken Breasts Recipe
2022-03-20- Cuisine: American
- Course: Main Dish, Oven
- Skill Level: Beginner
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
361 -
Carbohydrates
29 g -
Cholesterol
140 mg -
Fat
14 g -
Fiber
4 g -
Protein
29 g -
Saturated Fat
7.2 g -
Serving Size
1 -
Sodium
948 mg -
Sugar
0 g -
Trans Fat
0 g -
Unsaturated Fat
2.2 g -
Potassium
245 mg
Coffee brine chicken breasts recipe. Skinless and boneless chicken breasts with spices grilled on a grill and served with an espresso-flavored mustard barbecue sauce. To make a sauce:
Redeye Sauce Recipe
This sauce is coffee barbecue sauce. very delicious with cooked pork chops or chicken breasts.
Makes about 1 cup (250 ml)
Ingredients: 1 bacon slice, thinly slivered, 1 shallot, finely chopped, 3 tablespoons (45 ml) hot brewed espresso or strong coffee, 3 tablespoons (45 ml) cider vinegar, 1/4 cup (60 ml) Dijon mustard, 1/4 cup (60 ml) dark brown sugar, 2 tablespoons heavy (whipped) cream, 1 tablespoon Worcestershire sauce, coarse sea salt, and freshly ground black pepper
Instructions: Heat a medium saucepan over medium heat. Add the bacon and cook until the fat begins to melt, for about 2 minutes, stirring with a wooden spoon. Stir in finely chopped shallot and continue cooking, stirring occasionally until golden brown, for about 2-3 minutes.
Pour in the espresso and cider vinegar and boil over medium-high heat. Stir in Dijon mustard, brown sugar, whipped cream, and Worcestershire sauce, then reduce heat to medium and simmer gently until the sauce is thick and flavorful, for about 5-8 minutes.
Season with salt and black pepper, to taste. Stir well. Serve with grilled chicken breasts or pork chops.
Coffee Brine Chicken Breasts Recipe
Ingredients
- 1/2 cup (125 ml) hot brewed espresso
- 1/4 cup (60 ml) kosher salt
- 1/4 cup (60 ml) dark brown sugar
- 4 lemon slices
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 2 whole boneless and skinless chicken breasts
- 2 tablespoons unsalted butter, melted
Method
Step 1
In a large bowl, combine the espresso, salt, and brown sugar. Whisk until sugar and salt dissolve.
Step 2
Add 3 cups (750 ml) of cool water, lemon slices, peppercorns, mustard, and coriander seeds. Stir well to combine. Let the brine cool to room temperature.
Step 3
Cut each chicken breast in half. Rinse under cold running water and pat dry with paper towels.
Step 4
Add the chicken breasts to the brine and place a weight on top to keep them submerged. Cover and refrigerate for 2-3 hours, turning twice.
Step 5
Remove marinated chicken breasts from the refrigerator. Drain, and discard the brine. Pat dry with paper towels. Lightly brush each chicken breast with the butter.
Step 6
Place marinated chicken breasts on the hot grill. Cook, tuning once, until cooked through.
Step 7
Remove grilled chicken breasts from the grill and transfer to a serving platter. Serve with Redeye Sauce on the side.