Coffee Brined Chicken Legs

Coffee Brined Chicken Legs

With Memorial Day just 13 days away the countdown has begun and a lot for readers who have taken our Memorial Day Foods 2010quick poll are going to be serving chicken this year at their holiday gathering. Here’s an unusual but very tasty way to spruce up those chicken legs!

Nothing is more fun as picnic food than chicken legs. They are easy to cook, easy to eat, and these have a special coffee punch you'll love. The "brining" comes from the use of kosher salt, a large-size, coarse-grained salt that achieves its characteristic large grains from its harvesting method: it is raked from sea water or underground deposits. Kosher salt has no additives or preservatives, which adds a sweet flavor, is a prime ingredient in brining solutions, and makes these chicken legs deliciously moist. Choose chicken legs that are extra large and meaty-looking. 
(Large chicken thighs are an excellent substitute.)

This recipe makes 4 servings.

Coffee-Brined Chicken Legs Ingredients:
1 1/2 cups (12 oz) hot brewed coffee made extra strength or 1 cup hot espresso 
6 cups cool water 
1/2 cup kosher salt 
1/2 cup dark brown sugar, firmly packed 
2 tablespoons each: mustard seeds, coriander seeds, and whole peppercorns (any color but black packs the most punch) 
1 lemon, thinly sliced (no need to remove the seeds) 
8 large chicken legs or large thighs 
4 tablespoons canola oil 
1 to 1 1/2 cups prepared barbecue sauce

Directions: 
Brew the coffee. 
Whisk together the coffee, salt, and brown sugar in a glass or stainless steel pan until entirely dissolved. 
Add the cool water, lemon slices, and whole spices. Allow to cool to room temperature. 
Add the chicken legs to the brine mixture, cover, and then put a heavy plate atop the legs to keep them swimming underneath the brine mixture. 
Refrigerate for two to three hours, turning them twice so that the brine saturates them evenly. 
To cook, drain the legs and discard the brine. Blot dry with paper towels or heavy linen dishcloth. Lightly brush each all around with canola oil. Preheat the grill until very hot; a few drops of water should immediately turn into pearls of water. Grill two to four minutes, turning once. If using a food thermometer to test for done-ness, it should read 160°F. 
Serve immediately with barbecue sauce on the side. Pair with perfect picnic portions of potato or rice salad, green salad or crudités, and iced coffee.