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Prep Time: 240 Minutes Cook Time: 40 Minutes |
Ready In: 280 Minutes Servings: 4 |
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Adapted from a recipe by Chef Yee . Ingredients:
2/3 cup soy sauce |
1/3 cup brown sugar |
1/4 cup sherry wine |
1/4 cup very strong brewed coffee |
1 tablespoon minced garlic |
1/4 teaspoon cayenne pepper |
1 tablespoon olive oil |
8 chicken drumsticks or 8 boneless skinless chicken thighs |
1 tablespoon olive oil |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. Combine soy sauce, brown sugar, sherry, coffee, garlic, cayenne, 1 tbsp olive oil and chicken legs in a zip top bag. Press out as much air as possible and seal bag. Refrigerate from 3 hours to overnight.
2. Remove chicken from marinade and pat dry with paper towels. Pour marinade into a small saucepan and bring to a boil.
3. Heat 1 tbsp olive oil in a skillet. Add chicken legs and brown on all sides. Pour boiling marinade into skillet and simmer 30 minutes, until chicken is cooked and juices run clear.
4. Stir cornstarch into cold water. Drizzle into sauce a few drops at a time until sauce achieves desired consistency. Serve alongside chicken.
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