Best 3 Coffee Brined Chicken With Redeye Sauce Recipes

**Coffee-Brined Chicken with Redeye Sauce: A Unique and Flavorful Dish**

Indulge in the enticing flavors of coffee-brined chicken, expertly paired with a rich and savory redeye sauce. This culinary masterpiece offers a unique twist on classic chicken dishes, combining the robust notes of coffee with the tangy sweetness of the sauce. Discover the secrets behind this delectable dish, including the flavorful brine that infuses the chicken with a deep, complex taste. Embark on a culinary journey with our step-by-step guide to preparing this unforgettable dish, complete with tips for achieving perfectly cooked, moist chicken and a velvety smooth sauce. Explore variations and serving suggestions to elevate your dining experience. Whether you're a seasoned cook or just starting out, this recipe is sure to impress your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

GRILLED CHICKEN WITH REDEYE BBQ SAUCE

Grilled Chicken With Redeye BBQ Sauce image

Provided by Michael Symon : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

Ingredients

One 3-pound whole chicken, split in half
Kosher salt and freshly cracked black pepper
1 tablespoon extra-virgin olive oil
1 cup your favorite barbecue sauce
4 ounces brewed coffee or cold brew or 2 tablespoons instant espresso powder

Steps:

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Sprinkle the chicken on both sides with salt and pepper and drizzle with the oil. Place the chicken skin-side up over direct heat and close the grill. Cook for 2 minutes. Flip the chicken and continue to cook with the lid down for 1 additional minute.
Meanwhile, whisk together the barbecue sauce and coffee in a small saucepan.
Flip the chicken again so it's skin-side up, move over to indirect heat and brush with some of the redeye barbecue sauce. Close the grill and cook, brushing with the redeye barbecue sauce every 10 minutes, until instant-read thermometer registers 160 degrees F, about 25 minutes. Remove the chicken from the grill and rest at least 5 minutes before serving. Bring the leftover redeye barbecue sauce to a simmer over direct heat for several minutes. Serve the chicken with the redeye barbecue sauce on the side or poured over.
(Alternatively, you can bake the chicken skin-side up on a wire rack-lined rimmed baking sheet in a 450 degrees F oven for 25 minutes. You do not need to flip the chicken.)Who's Dining:

PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE

Pickle Brined Fried Chicken With Hot Honey Sauce image

Provided by Kardea Brown

Categories main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1/4 cup sugar
3 tablespoons white wine vinegar
2 tablespoons pickling spices
1 bay leaf
1/4 cup plus 1 tablespoon kosher salt, plus a pinch for seasoning
2 pounds chicken drumsticks
2 pounds chicken thighs
Canola oil, for frying
2 cups buttermilk
3 cups all-purpose flour
1 tablespoon dried dill
1 tablespoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet Hungarian paprika
Hot Honey Sauce, recipe follows
1/4 cup honey
3 tablespoons salted butter
2 tablespoons hot sauce
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper

Steps:

Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.

COFFEE BRINED CHICKEN BREASTS

coffee brined chicken breasts image

try this for really moist chicken on the grill. prep time doesn't reflect brining time. this is from fine cooking.

Provided by chia2160

Categories Poultry

Time 29m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup kosher salt
1/4 cup packed brown sugar
3 cups water
4 slices lemons
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon coriander seed
3/4 cup strong coffee
4 boneless skinless chicken breasts
2 tablespoons melted butter or 2 tablespoons olive oil

Steps:

combine the brine ingredients, except coffee in a saucepan, heat until sugar and salt dissolve pour into a large bowl, stir in coffee, refrigerate until cool.
add chicken and use a small plate to keep it submerged 2-3 hours.
heat grill to high.
remove chicken from brine, blot with paper towels, and brush with oil or butter on both sides grill 4-8 minutes, moving halfway to create grill marks.
turn over and grill 4-6 minutes more until done.

Nutrition Facts : Calories 249.8, Fat 8.3, SaturatedFat 4.1, Cholesterol 83.7, Sodium 7201.3, Carbohydrate 15.1, Fiber 0.9, Sugar 13.4, Protein 28.2

Tips:

Choose the Right Chicken: Select a whole chicken weighing around 3 to 4 pounds for optimal results.
Make a Flavorful Brine: Combine coffee, salt, brown sugar, garlic, thyme, bay leaves, and peppercorns to create a flavorful brine that will infuse the chicken with savory goodness.
Brine the Chicken Thoroughly: Submerge the chicken in the prepared brine and refrigerate for at least 12 hours, or up to 24 hours, to allow the flavors to penetrate.
Prepare the Redeye Sauce: While the chicken is brining, make the redeye sauce by reducing coffee, chicken broth, bacon fat, and seasonings in a saucepan until it thickens and becomes flavorful.
Roast the Chicken: Preheat your oven to 400°F (200°C) and roast the chicken in a baking dish until the internal temperature reaches 165°F (74°C) for safe consumption.
Baste the Chicken: Brush the chicken with the prepared redeye sauce during the last 15 minutes of roasting to enhance its flavor and create a crispy, caramelized skin.
Let the Chicken Rest: Once the chicken is roasted, let it rest for 10-15 minutes before carving to allow the juices to redistribute and enhance the overall taste.

Conclusion:

Coffee-brined chicken with redeye sauce is a delightful dish that combines the rich flavors of coffee, bacon, and herbs to create a memorable culinary experience. By carefully following the steps and incorporating these tips, you can achieve a perfectly cooked chicken with tender, juicy meat and a crispy, flavorful skin. Whether you're hosting a dinner party or simply looking for a unique and delicious meal, this recipe is sure to impress your taste buds and leave you craving for more. So, gather your ingredients, preheat your oven, and embark on this culinary journey to create a dish that will tantalize your senses and transport you to a realm of culinary delight.