Ingredients for Java Chicken
- Boneless Skinless Chicken Breasts
- 1 medium onion, thinly sliced
- Olive Oil
- Garlic Cloves
- Very Strong Coffee
- Dark Brown Sugar
- Cider Vinegar
- Dry Mustard
- 1 teaspoon salt
- Black Pepper
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How to Make Java Chicken
- Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add 1 medium onion, thinly sliced, and sauté until translucent, about 8 minutes.
- Add 2 cloves minced garlic and sauté for 1 minute. Stir in 1/2 cup brewed coffee (cooled), 1/4 cup packed brown sugar, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Remove from heat. Pour marinade into a glass bowl, cover loosely with plastic wrap or a paper towel, and refrigerate to cool completely.
- Place 4 boneless, skinless chicken breasts (about 1.5 lbs total) in a zip-top bag. Add the cooled marinade.
- Seal the bag, ensuring it's airtight. Refrigerate for at least 8 hours, or preferably overnight, turning the bag occasionally.
- Remove chicken from marinade; reserve marinade.
- Preheat grill to medium-high heat or preheat your indoor grill to the manufacturer's suggestion.
- Grill chicken for approximately 20 minutes, turning once, until the internal temperature reaches 165°F (74°C) and juices run clear.
- While chicken grills, pour reserved marinade into a small saucepan. Bring to a boil over medium heat.
- Reduce heat to medium-low and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency.
- **Important:** Always cook the marinade before serving to ensure food safety.
- Once the chicken is cooked, pour the thickened sauce over it.
- Serve immediately with rice, wild rice, orzo pasta, your favorite vegetables, and a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
161g
Fat
4g
Carbs
14g
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