Coffee-Brined Chicken with Redeye Sauce #3 Recipe | Epicurious.com
"Skinless, boneless chicken breasts are the poultry cut grill jockeys both love and hate. We love the convenience (not to mention the fact that they're virtually pure protien with practically no fat). On the down side, they're rather bland in flavor and tend to dry out on the grill. Brining is a great way to compensate for both of these shortcomings ? especially if you use this "redeye" variation on traditional brine. A shot of espresso adds an unexpected flavor (don't worry, it's subtle), along with an inviting mahogany hue. To complete the coffee motif, I propose serving the chicken with an espresso-flavored mustard barbecue sauce...."
INGREDIENTS
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1/2 cup hot brewed espresso
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1/4 cup coarse salt (kosher or sea)
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1/4 cup firmly packed dark brown sugar
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4 lemon slices (each 1/4 inch thick)
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1 tablespoon black peppercorns
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1 tablespoon mustard seeds
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1 tablespoon coriander seed
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2 whole skinless, boneless chicken breasts (each 12 to 19 ounces), or 4 half breasts (each 6 to 8 ounces)
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2 tablespoons unsalted butter, melted
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1 slice of bacon, thinly slivered
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1 shallot, finely chopped
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3 tablespoons hot brewed espresso or strong coffee
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3 tablespoons cider vinegar
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1/4 cup Dijon mustard
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1/4 cup firmly packed dark brown sugar
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2 tablespoons heavy (whipping) cream
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1 tablespoon Worcestershire sauce
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Coarse salt (kosher or sea) and freshly ground black pepper
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