Dave's Mocha Chicken

Dave's Mocha Chicken

125
CHEF YEE 0

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

Ingredients 4 h {{adjustedServings}} servings 731 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 731 kcal
  • 37%
  • Fat:
  • 43.9 g
  • 68%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 48.3 g
  • 97%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 2701 mg
  • 108%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
  3. 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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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 125

  1. 156 Ratings

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LINDA MCLEAN
4/20/2007

Quote from my daughter: "mom, please tell Dave that his chicken is amazing!" Not only did she love it, but so did everyone else. The only thing I did a little differently was the cooking method. I browned the chix on top of the stove, but then finished it off in the oven. I also added some garlic and onion powders to the marinade. The chicken was so moist and flavorful and the sauce was incredible. Thanks so much Dave!!

KarenTheMiltch
10/25/2003

I'm so glad that I decided to try this, despite the fact that there was only one review. It was fantastic! I loved how the sauce thickened as it simmered, and it tasted great over rice. Next time I'll try this with chicken breasts, but I think it would be fabulous as a sauce for chicken wings, given how thick and caramelized the dish becomes. Thanks for sharing, Dave!

Sarah Jo
2/13/2009

I needed something simple for dinner that used chicken. I didn't have sherry, so I used red wine like one of the other reviewers did. I also added almost a full tsp. of ginger. I switched the measurements of the coffee and soy sauce to lower the salt a bit. It's marinating right now, but I'll update on how it turned out. EDITED: I'm glad I switched the coffee and soy sauce. It would have been too salty if I hadn't. The ginger was a nice touch. I'd make this again, only I might add garlic.