Serves: 5-6

Approx. 10 minutes prep, plus marinating

Approx. 35 minutes cooking

Ingredients:

  • 2 Lyons No.3 Rich & Full-Bodied Coffee Bags
  • 200ml freshly boiled water
  • Pinch of sea salt and black pepper
  • 2 skinless and boneless chicken breasts
  • 4-6 skinless and boneless chicken thighs

For the coffee BBQ sauce:

  • 1 tsp oil
  • 1 crushed clove of garlic
  • 2 tbsp red wine vinegar
  • 100g tomato ketchup
  • 1 tbsp soy sauce
  • 3 tbsp soft brown sugar
  • ½ tsp paprika (or smoked paprika)

Serve with:

  1. 3 corn cobs, halved
  2. Homemade coleslaw (using carrot, red cabbage, parsley and sweet chili sauce)

Method:

  1. Pour the boiling water in a measuring jug and then add the two Lyons Coffee Bags and stir. Season with a pinch of salt and black pepper and then leave to brew for 3-4 minutes. Remove the bags, giving them a gentle squeeze and leave the coffee to cool.
  2. Place the chicken thighs (4-6 depending on your serving size) into a large shallow dish and pour over half of the Lyons Coffee. Cover and leave to marinate in the fridge for around 30 minutes.
  3. Boil the corn cobs in water for 5 minutes before draining and setting them aside.
  4. To begin cooking, heat the BBQ or griddle pan. Remove the chicken from the marinade (discard any remaining marinade) and drizzle over a little oil if using a griddle pan. Place the chicken pieces onto the BBQ or pan, ensuring they are flat before adding the corn cobs.
  5. Cook the chicken for around 5-7 minutes on each side, until completely cooked through, simultaneously turning the corn frequently. If you are using a griddle pan you may need to do this in two batches.
  6. Whilst the chicken and corn are cooking, begin making the sauce. In a small saucepan using a low heat, soften the crushed garlic in oil for 1-2 minutes, but do not brown. Once softened, remove from heat.
  7. Pour in the vinegar and the remainder of the Lyons Coffee then return to the heat and simmer for a few minutes until the vinegar has reduced by half. Stir in the ketchup, soy sauce, sugar and paprika and heat gently until dissolved. Turn up the heat and simmer for 5-6 minutes until the sauce is thick and glossy.
  8. Serve the chicken and corn on a platter drizzled with a little sauce and the rest on the side. Even better with a fresh homemade coleslaw and crusty bread.

Top Tips

* Try swapping chicken for your favourite veggie alternatives and follow the recipe.

* For a different coffee flavour, try using the different blends of Lyons Coffee Bags; No. 2 Light & Smooth, No.3 Rich & Full Bodied and No. 4 Dark & Intense.

* If you have more time to spare, try marinating the chicken the night before, to create a deep, rich coffee and BBQ flavour.

Recipe from Lyons Coffee