Chicken with Tangy Coffee Marinade

March 26, 2013

With molasses, which enhances the flavor of coffee

This recipe works as well for an entire cut-up chicken as it does for chicken breasts. A nice change of pace for picnic fare or summer evening dinners with the gang, this chicken features a marinade made with molasses, which enhances the flavor of coffee. (Brown sugar is a good substitute.) Serve with brown rice, a green salad with oranges, red onions, and lightly steamed summer peas.

This recipe makes 4 generous servings.

Chicken with Tangy Coffee Marinade Ingredients: 
4 large chicken breasts, skin removed, as desired 
3 teaspoons molasses or brown sugar 
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 freshly brewed coffee like Columbian 
1/2 cup tomato sauce 
1/2 cup filtered water

Put all the ingredients, except the chicken, in a 5 quart pot with lid and boil, stirring frequently. 
Reduce the heat to a simmer and cook until the liquid has been reduced by almost half and is thick. 
Stir frequently as the marinade could burn. 
Remove the pot from the heat and allow the liquid to cool, about 20 minutes.
Add the chicken and blend well so that the chicken is covered top and bottom. 
Marinate for 30 minutes only in a cool place but do not refrigerate.
Place chicken and marinade into a baking dish and bake (uncovered) at 350° F. and bake for one hour. 
Baste every 15 minutes for even cooking.