Wake Up and Smell the Coffee-Rubbed Chicken Thighs
These chicken thighs are coated in a delicious coffee rub then roasted to perfection. This is a simple and inexpensive dish that impresses every time. You don’t have to spend a lot of money to eat well and this is a great example to back up that statement.
Servings 6
Ingredients
- 6 bone-in skin-on chicken thighs (about 2 ½ - 3 pounds)
- 2 tablespoons olive oil I eyeball it and just drizzle
- 3 - 4 tablespoons Coffee Rub
Coffee Rub:
- 1 tablespoon ground coffee
- 1 tablespoon kosher salt or to taste
- 1 tablespoon dark brown sugar
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
Instructions
- Preheat oven 425°.
- Combine all the ingredients for the coffee rub in a bowl and set aside.
- Line a baking sheet with parchment or foil.
- Remove excess skin from the underside of the chicken thigh. There’s usually skin folded under and it won’t crisp up so it’s better to just remove it. Do not remove the skin on sides or top.
- Pat the chicken thighs with a paper towel to dry them a bit.
- Place the chicken thighs on baking sheet skin side down and drizzle with a little olive oil. I just eyeball it. Sprinkle with some of the coffee rub. Don't be shy and coat it well.
- Flip over chicken thighs drizzle them with more oil and sprinkle liberally with more seasoning. Depending on the size of the thighs, I will use up the seasoning but you may have a little left over.
- Roast in the oven for 40 - 50 minutes until nice and brown and internal temp reaches 165. I usually roast closer to 50 minutes because I like them dark and crisp. Dark meat is pretty forgiving.
- When you remove them from the oven, baste them with the juices from the pan. Those juices are delicious.