Preparation
- 1
Season the chicken with salt and pepper; store in refrigerator.
- 2
In a large metal bowl, combine the chipotle purée, coffee, soy sauce, ketchup, brown sugar, steak spice, garlic, paprika and vegetable oil using a whisk.
- 3
Pour the marinade over the chicken and let marinate in the refrigerator for 2 hours.
- 4
Preheat oven to 325°F (160°C).
- 5
Lay out the chicken on a baking sheet covered in parchment paper, surrounding it with accompanying vegetables, seasoned with the olive oil, salt and pepper.
- 6
Place in the oven and let cook for 1 hour and 30 minutes or until the internal temperature of the chicken has reached 165°F (75°C) on a meat thermometer.
- 7
Remove from the oven and serve.
Ingredients
- 1 whole chicken, spatchcocked
- 2 tbsp. chipotle peppers in adobo sauce, puréed
- 1/2 tbsp. brewed Van Houtte® Colombian Medium recyclable K-Cup® pod coffee
- 1/3 cup soy sauce
- 1/4 tbsp. ketchup
- 1/4 tbsp. brown sugar
- 2 tbsp. steak spice
- 2 cloves garlic, minced
- 1/3 cup paprika
- 1/2 tbsp. vegetable oil
- 2 large potatoes, cut into 6 cubes
- 6 shallots, sliced in half
- 1 tbsp. olive oil
- Salt and pepper
Chef Sébastien Harrison-Cloutier
This Elliot Lake, Ontario native has made a name for himself working in some of Quebec’s top establishments, including Le Continental and Pas d’cochon dans mon salon. Today, he leads the kitchen at beloved Montreal restaurant, Grumman ’78, where he adapts his menu to the seasons and showcases the best produce Quebec has to offer.
