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From Delish for
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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Coffee-Marinated BBQ Chicken Tacos

Coffee-Marinated BBQ Chicken Tacos

By Micah MortonPublished: Jun 30, 2017
Yields:
4 - 6
Prep Time:
35 mins
Total Time:
55 mins
Arrow Circle Down IconJump to recipe

We gave this rich, zesty BBQ marinade a serious flavor boost with a cup of Joe, brewed from our Krups Savoy Digital Coffee Maker. It gets better: The chicken is then cooked in bacon fat and topped with pineapple salsa.

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Ingredients

For the Marinade

  • 8 chicken thighs
  • 1 cup brewed coffee
  • 2 Tbsp. brown sugar
  • 2 tsp. oregano
  • 1 tsp. cumin
  • 5 cloves garlic, smashed
  • 2 bay leaves
  • 1/2 an onion, chopped in half
  • 1/2 cup orange juice
  • Juice of 1 lime

For the Pineapple Salsa

  • 2 cups chopped pineapple
  • 1/2 cup diced red onion
  • 2 Serrano or small jalapeño chiles, minced
  • 1/3 cup freshly chopped cilantro
  • 1/4 cup fresh lime juice
  • 2 tsp. apple cider vinegar
  • 1 tsp. kosher salt

For the Sauce

  • 4 slices bacon, chopped
  • kosher salt
  • Freshly ground black pepper
  • 1/2 cup reserved cooking liquid (from pulled chicken)
  • 4 Tbsp. ketchup
  • 1 Tbsp. apple cider vinegar
  • 3 Tbsp. chipotle in adobo (sauce only)
  • Corn tortillas, for serving

Directions

    1. Step 1Marinate chicken: In a resealable container or bag, add chicken and brine ingredients. Marinate 4 to 6 hours.
    2. Step 2Make pineapple salsa: Combine all ingredients and let sit 20 minutes before serving.
    3. Step 3Cook chicken and make sauce: Meanwhile, in a medium Dutch oven, cook bacon over medium-high heat until crispy. Remove with a slotted spoon and set aside. Remove chicken from brine (reserve liquid) and blot with paper towels. Brown chicken in remaining bacon fat at medium-high heat and season with salt and pepper.
    4. Step 4Once chicken is browned on both sides, add brine to pot and bring to a boil over medium-high heat. Continue to boil, uncovered, for 20 minutes. Remove chicken with a slotted spoon and transfer to a plate. Let cool, then shred.
    5. Step 5Transfer ½ cup of remaining liquid from pot to a small bowl (discard the rest). Add ketchup, apple-cider vinegar and chipotle sauce and whisk together. Mix some or all of the sauce with the chicken; adjust depending on how saucy or spicy you prefer it.
    6. Step 6Assemble tacos: Serve chicken in corn tortillas with pineapple salsa.
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