When I started brewing coffee about a year ago, it never occurred to me to keep the grounds–from my high-quality, totally-awesome beans–for recipes. DUH! I was missing out! A friend’s offhand comment about coffee-rubbed pork roast sent me on a hunt for the best, simplest coffee-rubbed meat recipe. Because so much of the stuff out there is in the vein of BBQ pork or burgers, I wanted something that would not only be nightshade-free, but really let the coffee beans be the star of the dish. Who wants heat or barbecue sauce interfering with the rich, earthy flavor of awesome organic coffee beans, anyway? This is by far my new favorite way to serve chicken!
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- Combine all ingredients except chicken in a small bowl to make the rub, then coat the chicken in the rub. Cover and refrigerate overnight.
- Preheat the oven to 375 degrees.
- Place the chicken on its back in a roasting pan and cook about twenty minutes per pound. Baste every half hour or so, then serve hot.