Coffee-Rubbed Chicken Thighs with Pomegranate Salsa

Coffee-Rubbed Chicken Thighs with Pomegranate Salsa

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From: TheListMagazine Magazine, November/December 2017

Make a big batch of the coffee-infused spice rub in this healthy baked chicken thigh recipe and let it be your weeknight secret weapon. It's also great on salmon, steak and tofu.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground coffee
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon cayenne pepper
  • 6 large bone-in chicken thighs (about 3 pounds)
  • 1 small shallot, thinly sliced
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 2 cups pomegranate seeds
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil

Preparation

  • Prep

  • Ready In

  1. Position a rack in lower third of oven; preheat to 450°F.
  2. Combine brown sugar, coffee, coriander, paprika, ¾ teaspoon salt and cayenne in a small bowl. Rub about half of the mixture under the chicken skin, then rub the rest on the skin. Place on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, 20 to 25 minutes.
  3. Meanwhile, combine shallot, vinegar and the remaining ¼ teaspoon salt in a small bowl. Let stand for 5 minutes. Add pomegranate seeds, parsley and oil to the shallot and stir to combine. Serve with the chicken.

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Nutrition information

  • Serving size: 3 oz. salmon & ¼ cup salsa
  • Per serving: 0 calories; 0 fat(0 sat); 0 fiber; 0 carbohydrates; 0 protein; 0 folate; 0 cholesterol; 0 sugars; 0 g added sugars; 0 vitamin A; 0 vitamin C; 0 calcium; 0 iron; 0 sodium; 0 potassium
  • Carbohydrate Servings: 0

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