Coffee-Brined Chicken Drumsticks

Coffee-Brined Chicken Drumsticks

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes (+ 2 hours marinating time)

Makes: 4 servings


Coffee Brine:

1/2 cup (125 mL) finely ground Melitta Dark Roast Whole Beans

1/3 cup (75 mL) kosher salt

1/3 cup (75 mL) sugar

12 peppercorns

6 bay leaves

12 chicken drumsticks

Coffee-Spiced Drumsticks:

1 tbsp (15 mL) finely ground dark Melitta Dark Roast Whole Beans

1 tsp (5 mL) brown sugar

1 tsp (5 mL) paprika

1/2 tsp (2 mL) each sea salt and pepper

1/4 tsp (1 mL) garlic powder

1/4 tsp (1 mL) each dried thyme and oregano

2 tbsp (30 mL) olive oil

1/4 cup (60 mL) maple syrup


  1. Coffee Brine: Brew ground coffee with 4 cups (1 L) water in the coffee maker. In a large sealable container, stir together coffee, salt, sugar, peppercorns and bay leaves; let cool completely. Toss chicken in brine; refrigerate for at least 2 hours or up to 6 hours.
  2. Coffee-Spiced Drumsticks: Preheat oven to 425˚F (220˚C). Stir together ground coffee, brown sugar, paprika, salt, pepper, garlic powder, thyme and oregano.
  3. Drain chicken, discarding brine. Rub chicken with spice mixture and oil. Transfer to large parchment paper-lined baking sheet.
  4. Bake for 25 to 30 minutes or until golden brown and an instant-read thermometer inserted in the thickest part of drumstick registers 165°F (74°C). Drizzle with maple syrup.

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