Coffee Brine Chicken Breasts Recipe

2018-03-20
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

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Nutritional Info

This information is per serving.

  • Calories

    361
  • Fat

    14 g
  • Cholesterol

    140 mg
  • Sodium

    948 mg
  • Carbohydrate

    29 g
  • Fiber

    4 g
  • Protein

    29 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

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 they are golden brown, for about 2-3 minutes.

Pour in the espresso and cider vinegar and bring to a 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 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. Wisk until sugar and salt dissolve.

Step 2

Add 3 cups (750 ml) of cool wate, lemon slices, peppercorns, mustard and coraider seeds. Stir well to combine. Let the brine cool to room temperature.

Step 3

Cut each chicken breasts in half. Rinse under cold runnign water and pat dry with paper towels.

Step 4

Add the chicken breasts to the brine and place a weight on top to keep submerged. Cover and refrigerate for 2-3 hours, turning twice.

Step 5

Remove marinated chicken breasts from the refrigerator. Drain, discarding the brine. Pat dry with paper towels. Lightly brush each chicn 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 tranfer to a serving platter. Serve with Redeye Sauce on the side.

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