The trick is to smoke the meat and not make the meat smoke


  Date: September 05, 2016
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I expected good things from this recipe for several reasons. The first was the rub, which was actually called a dry marinade in this recipe. You do put it on the night before and I guess it must help tenderize the chicken. But the attraction for me with the rub/marinade was the main ingredient was ground coffee. I hate coffee as a beverage, but I love the smell and taste of it when used on food. The second reason I was excited about making this recipe was the great chicken breasts I had gotten from my butcher. They were all natural fresh chicken breasts and they were monsters which were about 1 1/2” thick in the middle. The prep and grilling couldn’t have been much simpler. The dry marinade was made the night before and applied to the chicken which was then placed in a freezer bag and refrigerated overnight. The chicken was pulled 15 minutes before going on the grilled and allowed to warm. The grill was set up for 350 degrees indirects and the chicken was grilled until it reached an internal temperature of 165 degrees. The only tricky thing was how long these monster breasts would take to cook. I knew it wouldn’t be the 15 minutes called for in the recipe. To make my life easier I planned on serving them with a microwave steamer bag of rice. This kept the sodium count minimal and took the guesswork out of when the chicken would be done. It didn’t matter, I could microwave the rice during the chicken’s 5 minute rest time. To make my life easier I hooked up my Cyber Que WiFi to control the grill and measure the food temps. The 3 food probes let me monitor 3 out of the 4 chicken breasts remotely. It was a cold, raw and wet day so I stayed in the kitchen and watched the progress on my iPad using the CyberCook software. These large breasts took 55 minutes at 350 to cook to 165 degrees internal. These breasts were amazing. The flavor was amazing but what put this meal completely over the top was the breasts themselves. They were so moist and meaty: one breast was a big meal in and of itself. Going forward I will always buy these same breasts again when I make chicken breasts.
Recipe Source:
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Mourad New Moroccan


Espresso Chicken Breasts
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: This recipe really didn’t take much work to be low sodium. Simply substitute for the salt in the dry marinade and at the table. I served the chicken with a bag of microwaved steamed rice. This was more for the quick 5 minute cooking while the chicken was resting, but it had next to no sodium so Win-Win


  • I used Mrs. Dash Table Blend in lieu of Kosher salt to season the marinade and rice mix.
  • I used Mrs. Dash Table Blend in lieu of table salt to season the chicken at the table after cooking. But I found it didn’t need it.

Comments: These chicken breasts were excellent-both the recipe and the chicken itself. They passed my new test for the success of a modified recipe: It did not seem bland and had lots of flavor and I never felt like they were missing flavor due to the use of a salt substitute.
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid (Level 3)
  • CGS-13" s/s Drip Pan (Level 3)
  • BGE S-S Grill Grid
  • BBG-Cyber Q WiFi Pit Controller
  • SR 19" Locking Tongs
  • Stump Chunks Fire Starter
  • Rockwood Lump Charcoal