Coffee-Rubbed Chicken Thighs with Pomegranate Salsa

Coffee-Rubbed Chicken Thighs with Pomegranate Salsa

0 Reviews
From: EatingWell Magazine, November/December 2017

Make a big batch of the coffee-infused spice rub in this healthy baked chicken thigh recipe and let it be your weeknight secret weapon. It's also great on salmon, steak and tofu.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground coffee
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon cayenne pepper
  • 6 large bone-in chicken thighs (about 3 pounds)
  • 1 small shallot, thinly sliced
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 2 cups pomegranate seeds
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil


  • Prep

  • Ready In

  1. Position a rack in lower third of oven; preheat to 450°F.
  2. Combine brown sugar, coffee, coriander, paprika, ¾ teaspoon salt and cayenne in a small bowl. Rub about half of the mixture under the chicken skin, then rub the rest on the skin. Place on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, 20 to 25 minutes.
  3. Meanwhile, combine shallot, vinegar and the remaining ¼ teaspoon salt in a small bowl. Let stand for 5 minutes. Add pomegranate seeds, parsley and oil to the shallot and stir to combine. Serve with the chicken.

Nutrition information

  • Serving size: 1 thigh & ¼ cup salsa
  • Per serving: 420 calories; 25 g fat(6 g sat); 3 g fiber; 17 g carbohydrates; 32 g protein; 31 mcg folate; 173 mg cholesterol; 13 g sugars; 4 g added sugars; 428 IU vitamin A; 8 mg vitamin C; 30 mg calcium; 2 mg iron; 458 mg sodium; 521 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, ½ other carbohydrate, 4½ med-fat protein, 1 fat

Reviews 0