This Alton Brown inspired glaze is so easy and versatile, you’ll want to keep it in your regular rotation. I used it on chicken thighs and pork chops, but I think that it would be great on roasted veggies, tofu, salmon and most other meats. I served it with a carrot-yam puree and seared broccoli.
- 1 cup strong brewed coffee (I actually just dumped in fine ground coffee, about 1/2 cup, and some warm water. Worked well!)
- 1/2 cup dark molasses
- 3 tablespoons dijon mustard
- 1 tablespoon chili flakes
- 1 tablespoon apple cider vinegar
- 1 clove minced garlic
- salt and pepper to taste
Marinate the protein in the a zip-top bag for 2-3 hours and then grill to desired doneness (3-4 minutes/side for pork chops). Strain the marinade into a small saucepan and reduce until syrupy. Drizzle a little glaze over each serving. If using on roasted veggies, I would suggest reducing the marinade down and tossing with the veggies during the last 5 minutes of cooking.