Campfire Coffee Rubbed Chicken with Grilled Corn and Tomato Salad
Campfire Coffee Rubbed Chicken with Grilled Corn and Tomato Salad
Campfire Coffee Rubbed Chicken with Grilled Corn and Tomato Salad
By Micah Siva (@noshwithmicah)
Rated 5.0 stars by 1 users
Grilled chicken takes a smoky, sweet, mildly spicy turn with Oaktown's Campfire Coffee Rub, featuring a jolt of coffee from local coffee roaster, Nomadic Coffee. Chicken thighs are nearly impossible to overcook, making them the perfect dish for your backyard BBQ! Serve with a sweet, fresh salad made with seasonal corn and tomatoes, with herbs and a zesty dressing for the perfect warm-weather dinner.
Ingredients
-
2 pounds skin-on, bone-in chicken thighs
- 1 tablespoon extra virgin olive oil
-
Flake salt
-
2 tablespoons Oaktown Spice Shop Campfire Coffee Rub
Salad
- 2 ears corn, husks removed
- 2 medium heirloom tomatoes, cut into ½ inch wedges, or 1 pint cherry tomatoes, halved
-
¼ medium red onion, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- ¼ teaspoon lime zest
-
Juice of 1 lime, plus more to taste
-
¼ teaspoon flake salt, plus more to taste
- 2 tablespoons extra virgin olive oil
- 2 green onions, sliced diagonally
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
Directions
Use a paper towel to pat the chicken thighs dry. Rub both sides with the olive oil, and sprinkle the salt and Oaktown Spice Shop Campfire Coffee Rub on both sides, coating the chicken all over. Transfer to the fridge, and let sit for 10 to 20 minutes.
- Preheat the grill to medium-high heat. Add the chicken to the hot grill, and reduce heat to medium. Grill the chicken for 30 to 40 minutes, flipping halfway through, or until the chicken reaches 165F at the thickest part. Remove from the grill, and let the chicken rest 5 minutes before serving. **If using boneless chicken thighs, grill for about 20 to 25 minutes**.
- While the chicken is cooking, make the salad. Place the husked corn on the grill, cooking for 10 minutes, turning every couple of minutes.
Remove the corn from the grill, and hold it vertically on a cutting board, using a knife to slice off the kernels. Place the kernels in a large bowl with the cut tomatoes and red onions.
In a small bowl, whisk together the rice vinegar, honey, lime zest, lime juice, and salt. Add the oil, while mixing vigorously, and toss with the corn mixture. Taste and add more lime juice or salt as needed.
When ready to serve, add the green onions, basil and parsley.
- Serve the chicken with the salad.
