Tuscan Grilled Chicken with Espresso Rub

One Organic, Free-Range Chicken (2.5 to 3 pounds)
Extra Virgin Olive Oil (2 TBS)
Mediterranean Sea Salt (1/2 TBS)
Coarse Ground Black Pepper (1 TBS)
Juice of One Lemon
Espresso Coffee (2-3 TBS)
Fresh Garlic Cloves (4, minced)

Buy a free-range, organic chicken...they cost more than a regular grocery-store chicken (maybe $8-$9 versus $5-$6) but they are healthier...and hey, they taste much better! Split the whole chicken into halves, removing the backbone and ribs. This will allow the two halves to rest flatter on the grill, cook evenly and it makes for a better presentation on the plate. Drizzle lemon juice over the chicken. Coat the bird with extra virgin olive oil before hand rubbing it with liberal amounts of minced garlic, and sprinkling it with Mediterranean Sea Salt and coarse ground pepper. Then, before grilling, rub on Espresso...enough to completely blacken the chicken surface. Start the chicken over a hot fire...I prefer hard wood or charcoal...but you can use gas. After a few minutes, move the chicken from directly atop the coals (indirect method) and cook until done...about 30-40 minutes depending on chicken size.

The juxtaposition of flavors is great and makes for a fine dining experience...really dressing up an ordinary chicken meal. Great accompaniments include oven-roasted vegetables (for example a selection of potatoes, red peppers, zucchini, beets (marvelous), sweet onion), and a favorite green or fruit salad.

Wine: A nice Italian Sangiovese blend, a California Red Zinfandel, a French Rhone or Australian Shiraz. Enjoy!

that's an interesting rub....never heard of espresso in a rub,although I heard of coffee in gravy...etc

Also if u dont want to drink your recommended wines...u could
pour it on some sorbet or ice cream for a nice dessert

Ohh

That sounds yummy!

This sounds excellent. Thanks for the recipe!