Espresso-Rubbed Grilled Chicken Thighs

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 developed and reviewed.

Juicy grilled chicken thighs enhanced with a bold espresso and spice rub made from finely ground coffee beans, delivering a smoky, rich flavor with a subtle bitterness. This American-inspired chicken recipe, ready in about 40 minutes, pairs Boneless skinless chicken thighs, Illy espresso coffee beans, ground, Smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 25 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

6 pieces (about 900 g) Boneless skinless chicken thighs
15 g Illy espresso coffee beans, ground
2 tsp Smoked paprika
1 tbsp Brown sugar
1 tsp Ground cumin
1 tsp Salt
1/2 tsp Black pepper
2 tbsp Olive oil

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Instructions

Step 1: Combine 15 g finely ground Illy espresso coffee beans, 2 tsp smoked paprika, 1 tbsp brown sugar, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper in a bowl to create the espresso rub.
Step 2: Pat dry 6 boneless skinless chicken thighs (about 900 g) and rub the spice and espresso mixture evenly all over the thighs.
Step 3: Drizzle 2 tbsp olive oil over the rubbed chicken thighs and toss to coat thoroughly; let them marinate at room temperature for 20 minutes.
Step 4: Preheat a grill or grill pan to medium-high heat (about 200°C); oil the grates lightly to prevent sticking.
Step 5: Grill the chicken thighs for 6-7 minutes per side, turning once, until internal temperature reaches 74°C and the exterior is charred with deep grill marks.
Step 6: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.