Charred Coffee-Rubbed Grilled Chicken Thighs

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken thighs with a bold coffee and spice rub that creates a deeply flavorful crust with a hint of smoky char. This American-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, ground coffee, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 American cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 tbsp ground coffee
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp chili powder
1.5 tsp salt
1 tsp black pepper
2 tbsp olive oil

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Instructions

Step 1: In a small bowl, combine 2 tbsp ground coffee, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp chili powder, 1.5 tsp salt, and 1 tsp black pepper to create the rub.
Step 2: Pat dry 6 bone-in chicken thighs with paper towels and rub them evenly with 2 tbsp olive oil. Then coat each thigh thoroughly with the coffee spice rub.
Step 3: Preheat grill to medium-high heat (about 400°F). Grill the chicken thighs skin-side down for 6-7 minutes until charred and crispy, then flip and cook for another 6-7 minutes until internal temperature reaches 165°F.
Step 4: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.