Reviewed: Oct. 8, 2007

Hubby says it's a keeper. I added 2 cloves chopped garlic and a smidge of cocoa. I will use breasts the next time. Thanks for making Hubby happy!

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Bubby

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lake Geneva, Wisconsin, USA

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Reviewed: Sep. 6, 2007

I give this recipe 5 stars because my husband loved it and has asked for it again. He usually doesn't like new things. Plus I'm a vegetarian and not real experienced with cooking but this was easy to make and turned out well (even if I didn't get to taste it).

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FORBESCJ

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Reviewed: Jul. 18, 2007

This is one of my new favorite chicken recipes.

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Billy Words

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Reviewed: Jul. 13, 2007

Delish! My kids & husband LOVED it!

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SDOBBS

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Reviewed: Jun. 22, 2007

I had mixed feelings about this dish. The meat does turn out moist but the flavor is almost non existent. I also took other reviewers suggestions and added a bit of cocoa and chopped garlic. The sauce does thicken up nice though and glazes the chicken perfectly. We won't make again though....it was just so-so.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: May 10, 2007

I have to say that I was dissapointed with this dish. Very salty..and could taste nothing more than the soy sauce. Also my sauce did not glaze or thicken..I followed recipe exactly... Maybe I'll try one more time and follow suit to other reviewers and add in some cocoa and garlic and onion powders and finish baking on the grill or in the oven. Maybe that would help.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: May 4, 2007

I've made this every week for the past three weeks. We all LOVE it! The only thing I do differently now is to add 1/2 a tablespoon of powdered cocoa and two minced garlic cloves to the marinade. After cooking as directed, we finish it off on an outdoor grill for three minutes per side. The grill adds a yummy smokiness to the already dark, rich flavor. Tnanks for the recipe!

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PECOLA

Cooking Level: Expert

Home Town: Lake Mary, Florida, USA

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Reviewed: Apr. 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!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 17, 2007

My husband and I were unanimous aboout a 5-star rating for this recipe. I only made a couple of small changes: I added about a teaspoon of dark cocoa powder and a few dashes of cayenne pepper. I also cooked it in a slow cooker and then put it in the oven (400 deg F) for about 15 minutes to glaze the skin. It was super tasty with rice and steamed broccoli and carrots, topped with leftover sauce. Yum.

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VELISHA

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Reviewed: Feb. 22, 2007

I didnt have sherry, but I added a couple tablespoons of balsamic vinegar and also a couple cloves of garlic. The sauce is very good..served over brown rice the first night and then chopped up and served over whole wheat couscous with the sauce as leftovers the next...I liked it with the couscous better!!

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Jan. 24, 2007

My whole family loved this chicken which doesn't happen often. My picky husband, 4 year old and 2 year old. I used 1/2 cup low sodium soy because that's all I had left and I'll probably make with that amount again. It wasn't too salty at all. I also simmered the chicken about 45 minutes. The sauce thickened nicely and the chicken just fell off the bone. Perfect!

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BRIDGETINNJ

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Reviewed: Oct. 16, 2006

My household was divided down the middle on this one! My daughter and I didn't like it at all but my son and husband thought it was great. My main complaint is it was wayyyyy too salty!! I would definitely use a LOW SODIUM soy sauce the next time. However, I loved the rich, glossy, ruddy black 'finish' it gave the chicken. I enjoyed giving it a try though so thank you, Dave!

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Juliosmom

Cooking Level: Beginning

Home Town: Milton, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: May 10, 2006

Very good! I made this exactly according to the directions, and both my husband and I liked it. You don't really taste the coffee, but I'm not sure I'd want coffee flavored chicken so I think that's a good thing. There was a richness to the sauce that I imagine is due to the coffee even if you don't actually taste it. Even better than the chicken was the brown rice and broccoli I served on the side with some of the marinade spooned on top. Yum, yum! While this is quite good as written, I think in the future I'd add some ginger and garlic, and use chicken breast strips rather than legs. I'd also consider adding some veggies to make this more of a stir fry. Thanks for the recipe.

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 29, 2006

This chicken is the "bomb". I am seriously breaking my diet given the 730 calories per serving but if I have to break it this is the way I want to do it! I modified the recipe a little using red pepper flakes(I hate black pepper) and some sweet peppers when I was simmering the chicken(I love sweet peppers). I also cooked it a little longer than the recipe called for(I like my chicken really tender). But still...this chicken is the bomb, really!!!!

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mamadeleau

Cooking Level: Expert

Home Town: Diamond Vale, Diego Martin, Trinidad And Tobago

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Reviewed: Nov. 15, 2005

At first I thought that OJAGAJ's review was too harsh, in view of the other more enthusiastic reviews. Now that I made this recipe,I have to agree. Ultimately, the flavor was mostly salty/soy sauce. I detected nothing from the coffee. I could never get the sauce to thicken or glaze. Overall, it tasted okay but it wasn't a unique change from many other similar Chinese chicken recipes I've made.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Sep. 14, 2004

super yum!! with white rice and broccoli. Something new and different. thanks!!

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happy giraffe

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Reviewed: Nov. 15, 2003

My husband and I found this dish to be just okay (edible). However, it is simple and kid friendly. Imagine teriyaki minus the grill or broiler, garlic, and ginger ~ unsophisticated. It’s true, you really don’t taste the coffee. However, the rather pronounced flavor of the sherry screams for lots of steamed rice and broccoli. Don’t be tempted to skip cooking the marinade on the side prior to adding it to the browned chicken. You must cook it separately in order to skim the surface. Once the marinade/sauce thickens, it does glaze the chicken for a beautiful presentation. However due to a lack of alluring flavors, this dish will not show up on my table again.

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OJAGAJ

Cooking Level: Expert

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Reviewed: Nov. 11, 2003

I think the name of the recipe is misleading and so people are afraid to try it. My boyfriend couldn't even tell there was coffee in the recipe yet it added the richness to the flavour. It was surprisingly good though it didn't look like it would be once it was finished cooking. The flavour reminded me of a szechuan dish but with chicken rather than pork. Worth trying.

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CREMEB

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Reviewed: Nov. 7, 2003

Terrific. I used skinless drumsticks but otherwise didn't change a thing and the recipe worked out beautifully.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 29, 2003

My son and my boyfriend are tough critics. They rate my meals on a scale of 1-10. Nothing EVER gets a 10 (just to keep me hopping). This chicken dish got a 9 3/4! The chicken was tender and full of flavor. Definitely one we'll remake and serve to guests.

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JBOYLE3735

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Dave's Mocha Chicken

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