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Coffee-Marinated Bacon-Wrapped Boneless Chicken Thighs and Breasts
| Coffee-Marinated Bacon-Wrapped Boneless Chicken Thighs and Breasts | Print |
Recipe By: Alice Morrow
Coffee Marinated Bacon Wrapped Boneless Chicken Thighs and Breasts
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
- Season the thighs and breasts (you can buy these boneless and have butcher wrap them or you can wrap them in bacon).
- In a deep pan, pour cold coffee over the chicken. Make sure they are covered. Marinate at least 12 hours or overnight.
- Drain off coffee after it has marinated.
- Drizzle the syrup over the chicken and rub it to cover all sides.
- Pour the red wine or sauce over the chicken. Roll chicken around to get the sauce all over the pieces.
- Sprinkle with the herbs.
- Cover with saran wrap and place in refrigerator 2-4 hours.
- 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.
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