Carmelized Coffee Chicken

Ingredients

• Four skinless boneless chicken breasts
• Kosher salt and pepper
• Olive Oil
• ½ a cup of Brown and Jenkins coffee. For best results use a dark roast coffee brewed strong.
• ¼ cup of kosher salt
• 3 tablespoons of brown sugar
• 2 tablespoons of Worcestershire sauce
• ½ teaspoon of black pepper
• 1 tablespoon mustard seeds or Dijon mustard
• 3 cups of cool water

Sauce Ingredients:

• 3 slices of cooked bacon, diced
• ½ onion, minced
• 1 cup of Brown and Jenkins coffee
• 1 cup of beef stock
• 1 tablespoon of lemon juice
• 2 teaspoons of cornstarch
• ¼ cup of jalapeño jelly
• 1 tablespoon of brown sugar

Directions:

1. In a large bowl, combine the ingredients for the brine. Stir until the salt and sugar is dissolved.
2. Carefully pour into a ziploc bag and add chicken breasts. Remove as much air as possible, then seal the bag and refrigerate for at least one hour. For best results keep it in the refrigerator for two to three hours.
3. Cook the bacon in a skillet at medium heat. Remove the bacon fat then add in the onions. Cook until the onions are soft.
4. Add the coffee and beef stock. Cook until the mixture is reduced to about one cup.
5. In a small bowl, combine the cornstarch and lemon juice. Stir until the cornstarch is dissolved.
6. Add the jalapeño jelly, brown sugar and mix until it’s fully incorporated.
7. Remove the chicken from the bag and pat dry with paper towels. Lightly rub the meat with olive oil. Season it with salt and pepper.
8. Grill chicken for four to six minutes per side. Once the chicken is thoroughly cooked, season to taste and serve with the sauce.