Mocha Garlic Chicken Recipes

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MOCHA CHICKEN



Mocha Chicken image

Make and share this Mocha Chicken recipe from Food.com.

Provided by DrGaellon

Categories     Chicken Thigh & Leg

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup soy sauce
1/3 cup brown sugar
1/4 cup sherry wine
1/4 cup very strong brewed coffee
1 tablespoon minced garlic
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
8 chicken drumsticks or 8 boneless skinless chicken thighs
1 tablespoon olive oil
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Combine soy sauce, brown sugar, sherry, coffee, garlic, cayenne, 1 tbsp olive oil and chicken legs in a zip top bag. Press out as much air as possible and seal bag. Refrigerate from 3 hours to overnight.
  • Remove chicken from marinade and pat dry with paper towels. Pour marinade into a small saucepan and bring to a boil.
  • Heat 1 tbsp olive oil in a skillet. Add chicken legs and brown on all sides. Pour boiling marinade into skillet and simmer 30 minutes, until chicken is cooked and juices run clear.
  • Stir cornstarch into cold water. Drizzle into sauce a few drops at a time until sauce achieves desired consistency. Serve alongside chicken.

MOCHA CHICKEN



Mocha Chicken image

An unusual marinade that produces a tastey sweet glaze for your chicken. Marinating time not included.

Provided by AZPARZYCH

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2/3 cup soy sauce
1/2 cup brown sugar
1/4 cup cooking sherry
1/4 cup brewed coffee
1/4 cup olive oil
6 chicken legs
ground black pepper

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.

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