The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 13, 2009
The best chicken recipe I have ever made. When my husband wants it again, I know I hit a gold mine! I would love to try more of Dave's Recipes! Tanya from Sumter, SC
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 12, 2009
Made this last night last minute and loved it! I didn't get a chance to marinate so I cooked it in a bag and it turned out wonderful! I think next time I might substitute honey for the brown sugar though to cut back on the sugar content. Wonderful recipe though!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 10, 2009
I used boneless skinless breasts for this recipe. It was good, but not amazing. I followed the directions exactly and my sauce was somewhat oily and somewhat greasy, and certainly never reached the point of being a "dipping sauce," though I would've liked it to be. However, the chicken was still very good, so with some minor changes this would be a 5 star in my book.
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Cooking Level: Intermediate

Home Town: Englewood, Florida, USA
Living In: Millville, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 10, 2009
This recipe is just ok.....It smells like chocolate while cooking,and has a very different taste. If you must try this be sure do do it for yourself before serving for guests as you may be disappointed.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 8, 2009
Yes to this. I had a few breasts in the fridge and follwed the recipe exactly and threw it all over some buttered noddles and it was excelsior!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 7, 2009
Excellent recipe! I made it tonight using boneless breasts and the chicken was super moist. I used real sherry (Harvey's Bristol Cream) so I don't know if it made a difference or not. I might use a little less brown sugar next time as I found it just a touch too sweet.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 7, 2009
i really, really liked it and very easy to make. Next time I think I will put a bit of cornstarch in just to thicken the sauce. I served it with rice and will definetly make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 7, 2009
Delicious! I used red wine instead of sherry, and the coffee I used was not very strong because we had to keep the kids in mind, and everyone loved it. I also used boneless chicken thighs. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 7, 2009
Made this with B/S Breasts last night. added a little Garlic power,marinated 5 hr let air dry and did them on grill, thickened marinade with a little corn starch and basted after they were grillmarked, served sauce on side. Good one
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Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 7, 2009
I made this for dinner last night using boneless,skinless chicken thighs. We really did not care for the taste of this at all. It was sweet, with a bitter aftertaste. Will not be making this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 7, 2009
My 10 year old son says "so awesome, bestever chicken thing ever in the world". So there you have it. I did not think it was salty AT ALL, one reviewer mentioned cooking sherry was salty (I have no clue)...but I did use the Merlot I was drinking a few days prior (leftover!), threw in a tablespoon of minced garlic (We love garlic), and instant coffee granules. I cut breasts into nugget size pieces, served over rice. A mellow flavor...nothing harsh or overpowering, if you want something punchy, this is maybe not for you. But it's a good base to start with...then kick it up yourself
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Cooking Level: Expert

Living In: Alexandria, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 6, 2009
I solved the "sodium problem" that some users like to preach about by using low sodium soy sauce and GOOD sherry which has no added salt! Cooking sherry (all "cooking" wines) should be outlawed... try drinking some... if you wouldn't drink it, why would you cook with it? That said, this recipe didn't thrill me, but it was still good. The sauce never thickened, so I added a little cornstarch/water. I used STRONG coffee and the flavor came through as a "richness" which was very nice. I may try it again with a little cocoa powder or grated mexican chocolate added. I, too, served with rice on the side.
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Marysville, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 6, 2009
Too oily, fatty, and a serving has over twie the amount of sodium a person is supposed to have in their diets. I'd suggest cutting down on the olive oil and soy sauce. By all means, use a low sodium soy. Use either skinless legs or breasts to cut fat content. Next time, I'll add the chocolate others have suggested. With a name like Mocha Chicken, it definitely needs chocolate in it. Think chocolate is an odd ingredient for chicken? Think chicken mole from your Mexican restaurant. I will leave out the coffee next time. It's really not detectible.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 2, 2009
Well, like other people have claimed, the sauce never thickened up for me either. This basically taste like a not-so-sweet teriyaki sauce with a nice "Mocha" color. Maybe that is where the title came from. It definitely isn't for the flavor of the coffee. This came out too greasy for me and I used boneless, skinless thighs. I would not even bother adding the oil to the marinate. This dish creates enough fat on its own. I had to strain all the grease off the top of mine.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 29, 2009
Didn't love this recipe, but I still gave it a 4 because my husband liked it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 23, 2009
use drinking sherry instead that will cut the salt level by 1/2 to 2/3
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Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 16, 2009
My hubby thought it needed a little salt, but I thought the flavor was great!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 25, 2009
Superb! I had to go out, so finished the chicken in a 300 degree oven for one hour - when I came home it just fell off the bone. The sauce didn't thicken up though, because the fat from the chicken mixed in with it - not good for you, but boy oh boy was it good over rice! I added two crushed garlic cloves to the marinade- a must have.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 22, 2009
Outstanding! I removed the skin from the chicken legs to reduce the fat content. Otherwise, I stuck to the recipe. My family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 22, 2009
I cooked exactly the same as the recipe says. Somehow the sauce didn't really thickened. Maybe I did something wrong, but the taste was great! I loved it!
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