Herbed Coffee Rubbed Grilled Chicken Thighs

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 coated with a bold coffee and herb spice rub that creates a smoky crust and deep flavor, perfect for a flavorful weeknight dinner or weekend cookout. This chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, finely ground coffee, 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: 15 min Cook: 15 min Serves 4 International cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) boneless skinless chicken thighs
2 tbsp finely ground coffee
1 tbsp paprika
1 tbsp brown sugar
1 tsp dried thyme
1 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
2 tbsp olive oil
1 tbsp, chopped (optional) fresh rosemary

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Instructions

Step 1: In a small bowl, combine 2 tbsp finely ground coffee, 1 tbsp paprika, 1 tbsp brown sugar, 1 tsp dried thyme, 1 tsp garlic powder, 1 tsp sea salt, and 1 tsp black pepper to make the rub.
Step 2: Pat dry 6 boneless skinless chicken thighs (about 2 lbs) with paper towels. Rub the spice mix evenly over all sides of the chicken thighs.
Step 3: Drizzle 2 tbsp olive oil over the rubbed chicken and toss gently to coat. Add 1 tbsp chopped fresh rosemary if using and mix lightly.
Step 4: Preheat your grill to medium-high heat (about 400°F). Grill the chicken thighs for 5-6 minutes per side until a meat thermometer inserted into the thickest part reads 165°F and the exterior has a smoky crust.
Step 5: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.