Coffee Rub
Coffee can be used as a great way to start your day...or end it, at the grill. The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you're looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb
Ingredients
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1/2 cup finely ground coffee
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1/4 cup coarsely ground pepper
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3 tablespoons kosher salt
Directions
1.
Mix coffee, pepper and salt together in a small bowl. Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.
Tips:
Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
EXTRA-FIRM TOFU
30 minutes to overnight
2-3 minutes per side
SALMON FILLET
30 minutes
3-5 minutes per side
CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165 degrees F
CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165 degrees F
CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165 degrees F
DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150 degrees F
PORK CHOPS bone-in, 3/4" thick
2 hours to overnight
3-4 minutes per side; 145 degrees F
PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145 degrees F
FLANK STEAK
2 hours to overnight
6-8 minutes per side; 140 degrees F for medium
STRIP STEAK bone-in, 3/4"-1" thick
Nutrition information
Calories 5, Sodium 382 mg, Carbohydrate 1 g, Potassium 29 mg.
Percent Daily Values are based on a 2,000 calorie diet
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