Coffee-rubbed whole chicken roast

A coffee-flavored, juicy chicken is one of the coolest things you can eat. It sounds like a random recipe and that’s because it is. I thought of it out of the blue and wondered if it would work the same way as my cocoa-rubbed chicken legs. It is so good and leftovers are awesome in salads, fried rice, wraps or tacos.

The marinade is a mixture of ground roast coffee, seasoning, lemon and dried herbs. You can refrigerate the coffee chicken after rubbing it with marinade for it to soak in better. I like covering my whole chicken with foil to help trap moisture and to avoid letting the juices marinate. I recommend roasting a whole chicken in a casserole dish or even a cast-iron skillet because the smaller size collects all the juices from the chicken as it cooks. This way, you will have super juicy and tender chicken, rather than using a large, flat baking tray which sort of dries out the chicken drippings. Remember, this whole chicken is basically in the oven for close to two hours so trapping in moisture is fairly hard.

For best results, don’t cut into the chicken right after it comes out of the oven. Let it rest for a few minutes, covered, to allow the juices to settle into the meat. You can use this marinade for a large batch of split chicken legs or wings as well. This chicken recipe pairs well with fried rice or fries, enjoy!

Coffee-rubbed whole chicken roast

Print

Servings: 8 Prep Time: 15 Minutes Cooking Time: 1 Hour 40 Minutes 1 Hour 40 Minutes

Rating: 5.0/5

( 2 voted )

Ingredients

1.4-1.6 kg (about 3 lbs) whole chicken

1/2 tablespoon table salt

1 tablespoon ground coffee

1/2 tablespoon ground or minced ginger

1/2 tablespoon garlic powder

1 tablespoon ground black pepper

3 tablespoons canola oil

2 tablespoons lemon juice

Fresh herbs, chopped

1/2 cup melted butter to brush chicken

Instructions

1. Preheat the oven to 400°F/205°C.
2. Mix the salt, coffee, ginger, garlic, black pepper, oil, lemon juice and herbs together in a bowl and rub this all over the chicken and its crevices.
3. Transfer the marinated chicken to a large casserole pan big enough to hold the chicken. Wrap the top of the pan with aluminum foil.
4. Bake the chicken at 400°F/205°C for 1 hour 40 minutes, brushing the top of the chicken with the butter halfway through the cooking time.
5. Let the baked chicken rest for at least 15 minutes before cutting into it.
6. Keep leftovers in an airtight container in the fridge for up to 4 days.