Sweet and sticky chicken, with a secret

    4 hours

    The secret to this recipe is coffee. Don't let this put you off, you won't be able to taste the coffee in the dish, however, it does add a special richness. You can use the cooked marinade as a sauce. This original chicken dish goes exceptionally well with plain rice.

    156 people made this

    Serves: 4 

    • 150ml soy sauce
    • 110g dark brown soft sugar
    • 4 tablespoons cooking sherry
    • 4 tablespoons filter coffee
    • 4 tablespoons olive oil
    • 6 chicken legs
    • Ground black pepper to taste

    Prep:25min  ›  Cook:35min  ›  Extra time:3hr marinating  ›  Ready in:4hr 

    1. In a medium glass dish, mix the soy sauce, dark brown soft sugar, sherry, coffee and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover and marinate in the refrigerator 3 to 4 hours.
    2. Remove chicken from the marinade mixture and set aside. Transfer the marinade to a medium saucepan and bring to the boil.
    3. Heat remaining olive oil in a medium frying pan over medium-high heat. Season chicken with pepper and brown on all sides in the frying pan. Pour the hot marinade mixture into the frying pan. Reduce heat and simmer 30 minutes or until chicken is no longer pink and juices run clear. Cool slightly before serving.

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    Reviews & ratings
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    Reviews in English (132)


    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!!  -  20 Apr 2007  (Review from Allrecipes US | Canada)


    I'm so glad that I decided to try this, despite the fact that there was only one review. It was fantastic! I loved how the sauce thickened as it simmered, and it tasted great over rice. Next time I'll try this with chicken breasts, but I think it would be fabulous as a sauce for chicken wings, given how thick and caramelized the dish becomes. Thanks for sharing, Dave!  -  14 Aug 2003  (Review from Allrecipes US | Canada)


    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.  -  12 Feb 2009  (Review from Allrecipes US | Canada)