Coffee-Rubbed Roasted Chicken
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I don’t indulge in coffee often, but I’ll admit that every now and then, I just really need a nice hot mug of roasted bean water. And then either my IC or IBS will make me regret it, so I won’t make any more, but I’ll already have bought the beans (if you’re wondering, I like Equal Exchange coffee beans), and I hate throwing food away, so then I have to find something to do with the rest of the grounds. Recipe development is a great way to use up quite a few! Because so many of the existing coffee-rubbed roasted chicken recipes out there are in the vein of BBQ pork or burgers, I wanted something that would not only be nightshade free, but really let the coffee be the star of the dish. This version comes out perfectly moist with crisp, flavorful skin every time.
Serve Coffee-Rubbed Roasted Chicken with:
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Coffee-Rubbed Roasted Chicken
Equipment
Ingredients
- 1 clove garlic minced
- 3 tablespoons coffee beans finely ground
- 3 tablespoons coconut oil melted
- 1/2 tablespoon honey
- 1 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 whole chicken about 6 pounds
Instructions
- To make the spice rub, combine all ingredients except chicken in a small bowl.
- Coat the entire chicken in the rub, then wrap in plastic wrap and refrigerate 8 hours or overnight.
- About 3 hours before serving, preheat the oven to 375 degrees.
- Unwrap the chicken, then place it on its back in a roasting pan. Bake about twenty minutes per pound, around 2 hours for a 6-pound bird, basting with its own juices every half hour or so.
- When the thickest part of the breast has reached 165 degrees F, remove the chicken from the oven and allow to rest about 30 minutes before serving.
This looks delicious…but I thought coffee was not permitted on AIP?
This isn’t an AIP recipe.