Roasted Chicken Marinated With Spiced Coffee And Orange Tonic Recipe

Brine chicken in coffee for a fragrant dish. 


50 g fresh ginger
60 g cinnamon sticks
125 g ground coffee
9 g cardamom pods
5 bay leaves
4 L water
4 tbsp salt
1 bottle Susur’s ice syrup
80 ml SodaStream orange syrup
1 3 lb chicken


Step 1: Combine ginger, cinnamon sticks, ground coffee, cardamom pods, bay leaves, 2 1?2 litres of water and salt in a large pot and reduce on high heat to 1 cup.

Step 2: Remove from stove and let brine cool to room temperature.

Step 3: Fill SodaStream bottle to the line; snap lock into machine and select highest fizz level; once complete, release and slowly add 40 ml (4 caps full) of SodaStream orange syrup (pour on angle); seal cap and gently roll the bottle on its side until well mixed. Repeat steps one more time to have enough for the recipe.

Step 4: Add 1 1?2 L of double-sweetened orange sparkling drink to brine.

Step 5: Cut 1 whole 3 lb chicken in half and brine in mixture for 48 hours in the fridge.

Step 6: Remove chicken from brine, season with salt and pepper.

Step 7: Roast in 375°F oven for approximately 30 minutes or internal temperature reaches 165°F.

Step 8: Serve with your favourite side dishes or Chef Lee’s suggested sides: Roasted J-choke with balsamic soya honey glaze and sweet onions

Find out what Susur Lee recommends for winter meals in our interview!