Coffee Marinade For Chicken Recipe Recipe For Hand

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COFFEE CHICKEN



Coffee Chicken image

Use to make this dish B.C.(before children). It turns out such a pretty color! You can eat it hot or cold and it freezes well.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

1 large roasting chicken, skinned & and visible fat removed, cut-up*
3 teaspoons brown sugar or 3 teaspoons molasses
2 tablespoons rice wine vinegar
1 tablespoon extra virgin olive oil
3 tablespoons light soy sauce
2 tablespoons fresh squeezed lemon juice
1/4 teaspoon fresh lemon zest
1 cup brewed coffee
1/2 cup ketchup
1/2 cup filtered water

Steps:

  • Place all but the chicken into a 5qt.
  • pot with lid.
  • Bring to a boil,stirring frequently.
  • Reduce heat to simmer and reduce to almost half.
  • Stir frequently as this can burn.
  • Let cool,off heat, 20 minutes.
  • Add chicken and blend well.
  • Marinate no more than 30 minutes in cool place.
  • Turn into baking dish and bake uncovered at 350 degrees for one hour.
  • Baste at least three times while baking.
  • * Cut cholestrol down further by using boneless skinless chicken breasts.

THE EASIEST SWEET AND SAVORY BALSAMIC CHICKEN



The Easiest Sweet and Savory Balsamic Chicken image

This balsamic chicken recipe is a skillet dish that packs a big punch of sweet and savory flavor. It's a juicy, tender one-pan entree.

Provided by Meghan Yager

Categories     Chicken

Time 2h25m

Number Of Ingredients 9

1/3 cup balsamic vinegar
1/2 cup homemade or low-sodium chicken broth
2 tablespoons granulated sugar
1 clove garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder
4 boneless, skinless chicken breast halves (about 4- 4.5 lbs)
2 teaspoons olive oil

Steps:

  • In a bowl, whisk together balsamic vinegar, chicken broth, sugar, garlic, dried herbs, and onion powder. Place the chicken breasts in a resealable bag with the marinade. Seal and let sit in the refrigerator for 2 hours, flipping the chicken halfway through.
  • Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the remaining liquid.
  • Place the chicken breast halves in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Transfer chicken to a plate.
  • Decrease heat to medium-low. Add the rest of the marinade to the skillet, and cook until it thickens slightly, about 3 minutes. Add the chicken back to the sauce, turn to coat, and cook for another 1-2 minutes. Serve immediately.

Nutrition Facts : ServingSize 1 chicken breast, Calories 615 calories, Sugar 9.5 g, Sodium 218.4 mg, Fat 14.4 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 0.1 g, Protein 102.8 g, Cholesterol 330.9 mg

DAVE'S MOCHA CHICKEN



Dave's Mocha Chicken image

An original chicken dish that works well! Serve plain, or use the cooked marinade as a sauce.

Provided by CHEF YEE

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 4h

Yield 4

Number Of Ingredients 7

⅔ cup soy sauce
½ cup brown sugar
¼ cup cooking sherry
¼ cup strong brewed coffee
¼ cup olive oil
6 chicken legs
ground black pepper to taste

Steps:

  • In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
  • Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
  • Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

Nutrition Facts : Calories 730.6 calories, Carbohydrate 32.9 g, Cholesterol 207.9 mg, Fat 43.9 g, Fiber 0.5 g, Protein 48.3 g, SaturatedFat 10.4 g, Sodium 2701.2 mg, Sugar 27.5 g

KARAAGE (JAPANESE FRIED CHICKEN)



Karaage (Japanese Fried Chicken) image

Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.

Provided by Chef John

Categories     Fried Chicken

Time 1h45m

Yield 4

Number Of Ingredients 13

1 clove garlic, finely grated
1 tablespoon finely grated fresh ginger
3 tablespoons soy sauce
3 tablespoons sake
1 tablespoon mirin
⅛ teaspoon sesame oil
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ teaspoon white sugar
¼ teaspoon kosher salt
1 ¼ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup potato starch
1 quart canola oil, or as needed

Steps:

  • Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
  • Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
  • Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
  • Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
  • Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
  • Heat oil in a deep fryer to 350 degrees F (175 degrees C).
  • Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.

Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg

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