Coffee Brine Chicken Breasts Recipe2022-03-20
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat7.2 g
Trans Fat0 g
Unsaturated Fat2.2 g
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
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
- 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
In a large bowl, combine the espresso, salt, and brown sugar. Whisk until sugar and salt dissolve.
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.
Cut each chicken breast in half. Rinse under cold running water and pat dry with paper towels.
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.
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.
Place marinated chicken breasts on the hot grill. Cook, tuning once, until cooked through.
Remove grilled chicken breasts from the grill and transfer to a serving platter. Serve with Redeye Sauce on the side.