- strong hot coffee
- kosher salt
- brown sugar
- 1 1/2 cups cold water
- 2 1/4" thick lemon slices
- 2 tsp black peppercorns
- 2 tsp mustard seeds
- 1/2 ground coriander
- 2 chicken breasts
- 1 slice bacon, diced
- 1 shallot, minced
- 3 tbsp cider vinegar
- 2 tbsp dijon
- 1 tbsp heavy cream
- 2 tsp worcestershire sauce
- Combine 1/4 cup of coffee, 2 tbsp salt, 2 tbsp brown sugar, and whisk until dissolved.
- Stir in the water, lemon, peppercorns, mustard, coriander, and cool to room temperature.
- Pour into a large ziploc bag and add 2 chicken breasts. Chill 3 hours.
- Drain, dry the breasts, and discard the brine. Grill the chicken until cooked.
- Meanwhile, saute the the bacon in a saucepan 2 minutes. Add the shallot and saute 3 minutes.
- Stir in 3 tbsp coffee, and the vinegar. Bring to a boil and then stir in the dijon, cream, and worcestershire sauce. Simmer 5 minutes.
- Check the seasoning of the sauce.
- Serve the chicken with the sauce.