Coffee and Spice-Rubbed Chicken

Preparation time: 12 minutes
Cooking time: 45 minutes

Yield: 6 servings
Serving size: 1 piece of chicken (6 ounces before cooking, with bone and skin)


6 chicken pieces, a mix of thighs and drumsticks with bone and skin
1 tablespoon finely ground coffee
1 tablespoon unrefined coconut sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil


1. Preheat oven to 425°F. Line a baking tray with aluminum foil and place a rack on it; set aside.

2. Place the thighs and drumsticks into a large mixing bowl; set aside.

3. In a small bowl, combine the coffee, sugar, chili powder, cumin, cayenne, salt, and black pepper, then stir in the olive oil until the spices are fully moistened. Add the spice mixture to the bowl of chicken.

4. Toss the chicken pieces in the spice mixture to coat well. Evenly space the chicken pieces (skin side up for the thighs) on the rack on the baking tray. Place the tray in the oven and roast for 35–45 minutes, making sure that the skin is well done and crispy.

5. Remove from the oven and let rest for 5 minutes before transferring the chicken to a serving dish. This allows the juices to absorb into the meat rather than running out when cutting into it.

Note: Serve with a side of thinly sliced cucumbers dressed with a spoonful of plain, unsweetened yogurt sprinkled with fresh thyme leaves. It’s a perfect complement to the spicy heat of the chicken rub.

Nutrition Facts

Per serving:
Calories: 263
Protein: 15.4 g
Total fat: 15.1 g
Saturated fat: 3.6 g
Cholesterol: 69 mg
Sodium: 269 mg
Dietary fiber: .4 g

Susan Ojanen is an integrative nutrition coach in Bristol, Tennessee, and owner of She is passionate about helping clients worldwide achieve their health goals by creating sensible and maintainable lifestyle changes.

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