Coffee and Cocoa Grilled Chicken

Coffee and Cocoa Grilled Chicken
Prep time
Cook time
Total time
Coffee and cocoa are flavourful additions to a barbeque spice rub. It may seem unusual, but their deep flavours pair well with the smoky heat of the barbeque, making a finger-licking-good chicken dish to serve with rice or a potato salad.
Serves: 4
  • 8 bone-in, skinless chicken thighs
  • 2 tbsp (30 ml) paprika
  • 1 tbsp (15 ml) chili powder
  • ½ tsp (2.5 ml) sea salt
  • ½ tsp (2.5 ml) sugar
  • ½ tsp (2.5 ml) cumin, ground
  • ½ tsp (2.5 ml) coriander, ground
  • ½ tsp (2.5 ml) black pepper, freshly ground
  • ½ tsp (2.5 ml) garlic powder
  • 1 tbsp (15 ml) dark roast coffee, finely ground
  • 1 tbsp (15 ml) cocoa powder or
  • 1 tbsp (15 ml) dark hot chocolate mix
  1. Combine spice ingredients in a zip lock bag.
  2. Add chicken pieces to the bag and shake chicken with spice mixture. Massage spices into the chicken through bag using fingers. Allow the rub to sit on chicken pieces for at least an hour before they hit the grill. This allows the flavours maximum time to set.
  3. Bake, broil or grill until a thermometer inserted into the chicken pieces reads 165ºF (74ºC).
You can substitute chicken thighs with your favourite cut of skinless chicken.

Use this easy barbecue rub to fully seal chicken pieces to yield the juiciest chicken. Use a strong, dark, powdered coffee, like espresso and a high-quality cocoa/hot chocolate.
Nutrition Information
Serving size: 120 g Calories: 170 Fat: 7 g Saturated fat: 2 g Carbohydrates: 5 g Sugar: 1 g Sodium: 410 mg Fiber: 2 g Protein: 23 g Cholesterol: 95 mg