Marinated bacon chicken breasts

Marinated bacon chicken breasts

Marinated bacon chicken breasts1

Marinated bacon chicken breasts

Marinated bacon chicken breasts2

Marinated bacon chicken breasts

Marinated bacon chicken breasts3

Marinated bacon chicken breasts

Marinated bacon chicken breasts

Coffee-Marinated Bacon-Wrapped Boneless Chicken Thighs and Breasts
 
Coffee-Marinated Bacon-Wrapped Boneless Chicken Thighs and Breasts
Recipe By:

Ingredients
  • 4 bacon wrapped boneless thighs
  • 4 bacon wrapped boneless breasts
  • 10 c. of your favorite coffee, cold
  • 1 c. red wine or red wine reduction basting sauce
  • ½ c. Steens’ cane syrup
  • 2 T. dried basil
  • 2 T. dried sage
  • 2 T. dried oregano
  • Salt, red/black pepper, garlic powder
  • Extra red wine reduction basting sauce, to use for basting

Instructions
  1. Season the thighs and breasts (you can buy these boneless and have butcher wrap them or you can wrap them in bacon).
  2. In a deep pan, pour cold coffee over the chicken. Make sure they are covered. Marinate at least 12 hours or overnight.
  3. Drain off coffee after it has marinated.
  4. Drizzle the syrup over the chicken and rub it to cover all sides.
  5. Pour the red wine or sauce over the chicken. Roll chicken around to get the sauce all over the pieces.
  6. Sprinkle with the herbs.
  7. Cover with saran wrap and place in refrigerator 2-4 hours.
  8. Place in grill basket and place on hot grill. Cook 8-10 minutes on each side. Baste with red wine reduction basting sauce as needed. Cooking time will depend on the thickness of your chicken pieces. You may have to cut and test one piece to see if completely cooked. You can also bake in 375 oven if you do not want the grill. Once again the time will vary with the size of chicken pieces.

Notes
*****Serve with a nice corn saute with shrimp and baked yams. This recipe can be used on pork loin and beef tenderloins as well.

Coffee-Marinated Bacon-Wrapped Boneless Chicken Thighs and Breasts
 
RED WINE REDUCTION BASTING SAUCE
Recipe By:

Ingredients
  • 1 bottle of red wine (inexpensive or if you have any leftover wine just dump them all together.)
  • 1 stick butter
  • 1 onion, diced
  • ½ c. honey
  • ½ c. balsamic vinegar

Instructions
  1. Saute onion in butter.
  2. Add wine and reduce by ½.
  3. Add honey and vinegar, let simmer for about 15-20 minutes.
  4. Cool and place in smaller containers and refrigerate.
  5. *****Use to baste during grilling and after. I use this on pork, lamb and duck breasts.

 

 

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