Reviewed: Feb. 20, 2009

I made this this morning for a pot luck, after leaving the drumsticks in the marinade overnight (in the cold garage). I followed the recipe, exactly, only adding a little garlic powder. I had 17 drumsticks so I increased the recipe only a little, proportionately. They were gobbled up with 2 recipe requests. I found that they required almost an hour to cook and the marinade reduced down nicely. I switched them into a slow cooker to keep warm. They were nicely glazed and didn't require any of the remaining marinade to be added to the slow cooker. Perfect!!!

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lookout II

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Reviewed: Feb. 15, 2009

we will have to skin chicken next time or decrease oil to almost nothing, too greasy with the skin and all of the oil. double the sauce and added 1 t onion powder and 2 minced cloves of garlic. We browned on the stove and then baked at 350 for about 45 minutes covered and 15 monutes uncovered, very good.

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072705r

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Reviewed: Feb. 12, 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.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 6, 2009

I made this last night & it was a hit with hubby, the kids and their friends. It's very easy on the wallet, and tasty. It took MUCH longer than 35 minutes to cook, and next time I'll try baking it rather than pan frying. I will also try a lower sodium soy sauce. Overall a very good recipe. Thanks Dave!

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MargoP

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Reviewed: Jan. 27, 2009

Loved the taste of this chicken.

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Jamie

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

Living In: Stetson, Maine, USA

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Reviewed: Dec. 27, 2008

It looked really good when it was all finished, but tasted wayyyy too salty, I could hardly eat it. It may have been the kind of soy sauce I used, but it was just normal sauce... i'll use low sodium next time and less, also something sweet added.

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pureconjecture

Cooking Level: Beginning

Home Town: Manistee, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 7, 2008

I wasn't sure about this because of the mocha in the name of the recipe. After reading the reviews, I am glad I gave it a chance. This is fantastic. We will make this again for sure. Chicken is extremely tender, it has a nice sweet marinade taste to it. A definate keeper.

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CookerMA

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Reviewed: Aug. 27, 2008

Good and very easy. Thanks

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Maya

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Aug. 21, 2008

Great recipe! After reading the review that said the name was misleading, I didn't it expect it to be "mocha-y" but it was. My house was filled with an unbelievably delicious chocolaty smell. And the flavor was slightly chocolaty and so good!

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: May 29, 2008

Wow. This is was suprisingly good. I use boneless chicken breast. I marinated the chicken a day ahead with buttermilk and marinated the chicken the next day in this marinade and put it on the grill. Chicken came out so soft and juicy.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 16, 2008

This was SO good. Didn't have sherry on hand, subbed with dry red wine and it was still sooooo good. Will keep making this in my household! THANKS!

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mamamar

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Apr. 14, 2008

OMG, I must say this is the best chicken we have had in a long time. I LOVED IT! Although, I did not have sherry so I replaced it with dry white wine.

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jennpivnick

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Richardson, Texas, USA

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Reviewed: Apr. 1, 2008

I didn't have any sherry on-hand, so I just left it out, adding a little chicken stock to the pan when simmering to make up the liquid measure. As a note, allow an hour to cook the chicken thoroughly - 35min is not long enough! In the end, the taste was deep and rich, but was missing a certain... sweetness, I think? Perhaps the sherry was vital to the recipe, I wouldn't recommend leaving it out (maybe more brown sugar, or another sweet sauce).

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Rebecca M

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Mar. 11, 2008

Wonderful - the whole family loved this!

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mrsrobinson97

Cooking Level: Expert

Home Town: San Mateo, California, USA

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Reviewed: Feb. 22, 2008

Really delicious

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kimberleegao

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Reviewed: Feb. 7, 2008

I thought this recipe was great! I didn't have sherry so I used marsala wine and I also added a little bit of honey (2 TBsp). I thought it was great. I took some sauce from the pan for my kids to "dip" it in and they loved it! Next time I might try using boneless skinless breasts so it doesn't give us sticky fingers.

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MRBERRY

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Reviewed: Jan. 12, 2008

The sauce on this is excellent! I did increase the cooking time by about 20 minutes. I think this would be really good with boneless chicken breasts as well. Great new recipe for chicken, will definitely make again.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jan. 9, 2008

This was soooooooo good! I didn't have any sherry, but it still tasted fabulous! The sauce carmelized nicely and left a great thick sauce. Will make often!

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CookingWife21

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

This recipe was great and even better then next day. I didn't have sherry so I used white wine and I also didn't have brewed coffe so I mixed up some strong instant coffee. It was really good even with these changes.

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