Coffee-Chili Pepper Marinade for BBQ Chicken
Prep time
Total time
Coffee-Chili Pepper Marinade, bold flavor, mildly spicy.
Recipe type: BBQ
Cuisine: American
  • 2 pounds Boneless, Skinless, Chicken Thighs
  • 1 Yellow Onion (cut into eights)
  • 3 Garlic Cloves
  • 1 Dried Chili Pepper (Guajillo or Pasilla)
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 2 Tablespoons Ground Coffee
  • 2 Tablespoons Brown Sugar
  • 1 teaspoon smoked Paprika
  • 1 teaspoon dried Oregano
  • ⅛ Cup Olive Oil
  1. Prepare the chicken: rinse and place into a gallon size Ziploc bag. Set aside.
  2. Put the dried chili into a heat-proof bowl, pour boiling water to completely cover it and cover with plastic wrap. Let sit for 5 minutes or until the chili pepper is softened.
  3. In a blender or food processor put the rest of the marinade ingredients (onion, peeled garlic cloves, chili pepper, salt, pepper, ground coffee, brown sugar, smoked paprika, oregano) except the olive oil. Pulse until ingredients are finely chopped.
  4. Pour the marinade into the Ziploc bag with chicken. Pour in the olive oil. Seal and combine to coat the chicken evenly.
  5. Place your sealed bag onto a plate or into a container and keep in the refrigerator until ready to barbeque. I love to marinade the chicken the day before barbequing to get the most flavor, but a couple of hours can also work if you’re in a hurry.
  6. Cook the chicken within 3 days of marinating.
Recipe by Welcome 2 Our Table at