870. COFFEE BRINED CHICKEN with SMOKY BACON and BBQ SAUCE

strong hot coffee
kosher salt
brown sugar
1 1/2 cups cold water
2 1/4" thick lemon slices
2 teaspoons black peppercorns
2 teaspoons mustard seeds
1/2 ground coriander
2 chicken breasts
1 slice bacon, diced
1 shallot, minced
3 tablespoons cider vinegar
2 tablespoons dijon
1 tablespoon heavy cream
2 teaspoons worcestershire sauce

Combine 1/4 cup of coffee, 2 tbsp salt, 2 tbsp brown sugar, and whisk until dissolved. Stir in the water, lemon, peppercorns, mustard, coriander, and cool to room temperature. Pour into a large ziploc bag and add 2 chicken breasts. Chill 3 hours. Drain, dry the breasts, and discard the brine. Grill the chicken until cooked. Meanwhile, saute the the bacon in a saucepan 2 minutes. Add the shallot and saute 3 minutes. Stir in 3 tbsp coffee, and the vinegar. Bring to a boil and then stir in the dijon, cream, and worcestershire sauce. Simmer 5 minutes. Check the seasoning of the sauce. Serve the chicken with the sauce.


courtesy of: David and Nicole, David and Nicole, Saskatoon, Canada