Try our NatureRaised Farms® All Natural* Boneless Skinless Chicken Thighs rubbed in a sweet cowboy dry rub of brown sugar, ground coffee and ancho chili. Grill over charcoals, and finish with a reduction of cumin spiked chocolate stout.
Serving size: varied | Prep time: 10 minutes | Marinating time: 24 hours Cook time: 47 minutes | Total time: 24 hours 47 minutes
Ingredients
Instructions
Combine coffee, 2 tablespoons brown sugar, salt and ancho chili powder in a mixing bowl and rub over thighs; refrigerate overnight.
Toast cumin seeds in a dry skillet over medium heat for 5 minutes. Continually rotate seeds to prevent burning. Whisk in stout and 2 tablespoons of brown sugar, reduce liquid for 10-12 minutes or until reduced by half. Strain liquid to remove seeds, season with honey and 1 teaspoon of salt, set aside or make a day ahead and refrigerate.
In a charcoal grill heat the charcoal with either a chimney starter or lighter fluid. Let the charcoal turn ash in color. Place thighs on grill. Turn thighs using tongs; baste with stout reduction, cover and grill for 25-30 minutes or until internal temperature reaches 170°F.
*Minimally processed. No artificial ingredients.
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