Sweet and Spicy Coffee Rub Chicken

Brynie Greisman Brynie Greisman
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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.

30m 10
Easy Low Carb Meat

Contains: Soy, Gluten

Directions

  1. 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.

  2. 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.

  3. 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.

Credits

Tips:
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!

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

Description:
Styling and Photography by Devorah Applegrad

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