Mocha Garlic Chicken
Prepare to tantalize your taste buds with this bold and unexpected Mocha Garlic Chicken recipe, where rich coffee and unsweetened cocoa powder team up to create a deeply flavorful marinade infused with savory garlic, sweet brown sugar, and tangy balsamic vinegar. Perfectly seared chicken thighs are baked to juicy perfection, absorbing the marinade’s complex layers of smokiness, spice, and sweetness. The dish is finished with a silky sauce that thickens beautifully in the oven, creating the ultimate pairing for rice, roasted vegetables, or mashed potatoes. This unique fusion of chocolate and coffee adds a gourmet touch to your dinner table, making it a must-try for adventurous foodies. Garnished with fresh parsley for a pop of color, this recipe is easy to prepare yet irresistibly sophisticated—a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 120 ml freshly brewed coffee
- 1 tablespoon unsweetened cocoa powder
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
In a medium bowl, combine the coffee, cocoa powder, minced garlic, brown sugar, soy sauce, balsamic vinegar, paprika, ground cumin, salt, and black pepper. Whisk together to form the marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 190°C (375°F).
Heat the olive oil in a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and sear the chicken thighs skin-side down for 3-4 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes.
Pour the reserved marinade into the skillet, ensuring it surrounds but does not cover the chicken. Transfer the skillet to the preheated oven.
Bake the chicken in the oven for 30-35 minutes, basting occasionally with the pan sauce, until the internal temperature reaches 74°C (165°F).
Remove the skillet from the oven and let the chicken rest for 5 minutes. The sauce will thicken slightly during this time.
Serve the mocha garlic chicken with the sauce spooned over the top. Garnish with chopped parsley, if desired, and enjoy with your favorite sides like roasted vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4021 mg | 175% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 11.8 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1555 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
