Recipe by Brynie Greisman

Sweet and Spicy Coffee Rub Chicken

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Meat Meat
Easy Easy
10 Servings


- Soy - Gluten
30 Minutes

I often buy a large quantity of chicken cutlets and don’t have the time to prepare them at once, so I freeze them raw. Here I opted to freeze them already in a marinade so when I need to make supper one fine evening, I’m one step ahead of the game, and can have dinner prepared in no time! The coffee adds a bold deep flavor and is complemented by the other marinade ingredients.


Chicken Cutlets

  • 1 and 1/2 pounds (680 grams) chicken cutlets (9 cutlets, pounded thin)


  • 2 tablespoons Glicks Soy Sauce

  • 1 and 1/2 tablespoons decaf coffee granules

  • 2–3 tablespoons brown sugar

  • black pepper, to taste



Place all marinade ingredients in a large ziplock bag, mixing together well. Add the chicken cutlets and make sure they’re fully submerged in the marinade. Freeze.


When ready to use, defrost the cutlets. Preheat a grill pan and spray with cooking spray. Remove the cutlets from the bag one at a time, letting the excess marinade drip off.


Place on grill pan and grill for five minutes. Flip over and grill for three minutes on the second side, or until done. Remove to a plate and cover until serving.


It’s best to let the chicken sit for a few minutes before eating it. This ensures a juicy and tender chicken cutlet.

When you’ve finished grilling marinated chicken cutlets, take ready-to-eat corn on the cob and grill it in the same pan (don’t wash first!) until it absorbs the flavor and is heated through. A terrific side dish, ready in minutes!


This marinade is enough for up to a little more than two pounds (one kilogram) of chicken cutlets, which is about 11–12 cutlets.


Styling and Photography by Devorah Applegrad

Sweet and Spicy Coffee Rub Chicken

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