Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes (+ 2 hours marinating time)
Makes: 4 servings
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
6 bay leaves
12 chicken 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
- Coffee Brine: Brew ground coffee with 4 cups (1 L) water in 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.
- Coffee-Spiced Drumsticks: Preheat oven to 425˚F (220˚C). Stir together ground coffee, brown sugar, paprika, salt, pepper, garlic powder, thyme and oregano.
- Drain chicken, discarding brine. Rub chicken with spice mixture and oil. Transfer to large parchment paper–lined baking sheet.
- 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.