Man, we put this stuff on everything. In the pic above it's marinading two brazino filets. We recommend you a shorter marinade time for thin pieces of protein versus longer tmes for denser cuts of protein such as steak or bone-in chicken. We provided a more formal marinade break-down chart following the recipe.:
2 tbsp finely ground dark-roast coffee beans
2 tbsp chile powder
2 tbsp dark brown sugar
1 tbsp smoked paprika
1/2 tsp ground cumin
1 tbsp kosher salt
2 tbsp olive oil
In a small bowl, mix the ground coffee with the chile powder, brown sugar, paprika, cumin, salt and oil. Marinade will last for three days covered in the fridge.
• Fish and Seafood: 15 to 30 minutes for small pieces; 30 minutes for thicker ones.
• Chicken: Whole chicken, 12 hours. Boneless breasts, 30 minutes to 2 hours. Thighs, 1 to 6 hours. Whole breast with skin and bone, up to 2 hours.
• Meats: Lean meats, 30 minutes to 4 hours. Marbled meats, 1 to 12 hours.
• Vegetables: Hard, dense root vegetables, 30 minutes to 2 hours depending on cut. Softer vegetables like tomatoes, peppers, broccoli, etc. 30 minutes.