Cinnamon-Coffee Rub

[cjs]

...for the dreaded chicken....again!

I'd love to give credit for this idea, but the only note I, quickly, wrote on a scrap of paper was "Discovery Channel" - that's all I know. But, oh my, this is delicious and so different!

Cinnamon-Coffee Rub

This is to be used on chicken leg/thigh pieces. I've used on those, plus last nite used it on just bone in thighs.

1 T. ground cinnamon
1/3 cup brown sugar
2 T. coffee
2 cloves garlic, minced

Mix the above and rub on chicken pcs. Let marinate in frig for 3 hours or overnite.

Grill the chicken over indirect heat (my grill has four burners - two, I set on medium and two are off)

For leg/thigh - turn after 20 min and cook another 20 min. When done, tent for ~10 min.

For thighs - turn every 10 min. took about 40 min.

Kendall-Jackson '05 Zin is delicious with this.

What a wonderful flavor!

[Harborwitch]

Sounds really good! Will have to try that.

[pjcooks]

Didn't the newest issue of F&W have a coffee pork tenderloin recipe? Twice in 2 days, must be a winner!

PJ

[mcd1982]

This does sound good...but I hate the summertime -- I don't have a grill!

Is there any way to try and replicate this indoors?

[Mare749]

Since the recipe says to cook the chicken for 20 minutes a side over indirect heat, I'm thinking it would turn out fine in a 400 degree oven for 40 minutes or so. It just isn't going to have the smokey flavor from the grill. I'll bet it would be good anyway.

Maryann

[cjs]

I agree

[Old Bay]

I make a rub of 3T coffee, 1T cocoa, and 1t cinnamen--rub it on the butt portion of a beef tenderloin. Tie it up and put in a 425 oven for 10 min. Do not open the door!!Reduce temp to 250 for another 25-30 min. Remove & Rest. 10 min later it slices like custard.

[pjcooks]

Wow, I can only imagine the flavors there! I wonder if I did it and didn't fess up, would he be able to pick out the flavors, or just say Wow, whatever this is, is good!?

I'm going to try to work it in somehow, I'd like to try it.

Thanks!

PJ

[Old Bay]

This came from Robt. del Grande at Cafe Annie's in Houston. It is his signiture dish. It is served with a paella sauce with wild mushrooms, jalapino grits, and creamed Swiss Chard.

[lxxf]

Old Bay, I'm trying this for dinner tonight. Do you rub the tenderloin with oil first?