Coffee and Cocoa Grilled Chicken

Prep Time: 5 min
Cook Time: 20 min
Serves: 4

Coffee and cocoa are flavourful additions to a barbeque spice rub. It may seem unusual, but their deep flavours pair well with the smoky heat of the barbeque, making a finger-licking-good chicken dish to serve with rice or a potato salad.


8 bone-in, skinless chicken thighs
2 tbsp (30 mL) paprika
1 tbsp (15 mL) chili powder
1/2 tsp (2.5 mL) sea salt
1/2 tsp (2.5 mL) sugar
1/2 tsp (2.5 mL) cumin, ground
1/2 tsp (2.5 mL) coriander, ground
1/2 tsp (2.5 mL) black pepper, freshly ground
1/2 tsp (2.5 mL) garlic powder
1 tbsp (15 mL) dark roast coffee, finely ground
1 tbsp (15 mL) cocoa powder
1 tbsp (15 mL) dark hot chocolate mix


1 Combine spice ingredients in a zip lock bag.
2 Add chicken pieces to the bag and shake chicken with spice mixture. Massage spices into the chicken through bag using fingers. Allow the rub to sit on chicken pieces for at least an hour before they hit the grill. This allows the flavours maximum time to set.
3 Bake, broil or grill until a thermometer inserted into the chicken pieces reads 165ºF (74ºC).