I followed the recipe with various changes made by other reviewers. I doubled the marinade as I was using both legs and thighs. Switched the soy sauce and coffee amounts; this being said I used instant espresso powder in water since I don't have strong-brewed coffee. I used half brown sugar and half regular because I didn't have enough; believe the regular made the dish a little too sweet. Reducing the sugar wouldn't hurt either. I don't buy cooking sherry because of its salt content and simply because we only cook with what my fiance will drink. I did have Marsala leftover from a previous recipe so I used that instead. Added ginger and garlic powder, however you could taste neither of them. Fresh minced is probably a better option, or use more of the two dried. Also added cayenne, but it wasn't enough heat for me; will use more next time. Cocoa powder was another addition, sort of like a Mexican-chocolate approach... Didn't do much for the dish, will omit it. Olive oil was also unnecessary in the marinade... End result was too oily. It can be kept in the recipe in a lesser amount to use when cooking the chicken. I marinated the chicken pieces overnight, shaking them up every so often. I chose a different cooking method. Since I rarely cook my chicken entirely on the stove, I opted for browning them on all sides and cooking them in a preheated 350F oven (with the marinade) for an hour. Will keep them skin-up next time to be crispier. Sauce didn't thicken at all.
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I followed the recipe with various changes made by other reviewers. I doubled the marinade as...