Ingredients:

  • ½ cup (60g) finely ground dark roast coffee
  • ¼ cup (50g) light brown sugar, packed
  • 2 tbsp (15g) smoked paprika
  • 1 tbsp (8g) garlic powder
  • 1 tbsp (8g) onion powder
  • 1 tbsp (18g) kosher salt
  • 1 tsp (2g) cracked black pepper
  • ½ tsp (1g) cayenne pepper
  • 3 lbs (1.36kg) bone-in, skin-on chicken thighs
  • 2 tbsp (30ml) olive oil

Instructions:

  1. In a medium mixing bowl, whisk together the finely ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until no clumps of brown sugar remain.
  2. Pat the chicken thighs completely dry with paper towels to ensure the rub adheres and the skin crisps.
  3. Lightly brush the skin side and underside of the chicken thighs with olive oil.
  4. Apply the coffee spice rub generously, pressing the seasoning into the meat for a thick, even coating.
  5. Allow the chicken to rest at room temperature for 30 minutes to tenderize.
  6. Preheat the grill to medium-high heat.
  7. Place chicken skin-side down over direct heat for 5–7 minutes, or until the skin is a deep mahogany and releases easily from the grates.
  8. Move the chicken to the indirect heat zone, close the lid, and cook for another 15–20 minutes until the internal temperature reaches 165°F (74°C).
  9. Remove the chicken from the grill and let it rest on a platter for 5–10 minutes before serving.