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1
Heat a saute pan over medium flame, add oil, and saute onion until transparent, about 8 minutes.
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2
Add the minced garlic and saute for 1 minute, then add the coffee, brown sugar, vinegar, mustard, salt, and pepper (I like using tricolor rather than plain black pepper) and allow it to come to a boil.
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3
Reduce the temperature to low and let the mixture simmer for 10 minutes; remove from heat, pour into a glass bowl, cover loosely with paper or cloth towel, and set in the refrigerator to let cool.
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4
Place the chicken breasts in a Ziplog bag (or plastic container, in a single layer) and add the cooled marinade. Secure closed and refrigerate for 8 hours or overnight, turning/moving the breasts in the container at least once.
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5
Drain marinade from the chicken; set aside and reserve marinade.
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6
Using an indoor grill or over medium-hot coals, grill the chicken, covered, for about 20 minutes, turning once, until the juices run clear when pierced (breasts can also be broiled if grilling is unavailable, a Foreman Grill also works well).
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7
While the chicken is cooking, pour the reserved marinade into a small saucepan and, over medium heat, bring it to a boil.
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8
Reduce the temperature to medium-low and simmer the marinade for 10 minutes to make the sauce, until thickened. Do NOT serve the marinade without cooking it first! It must be cooked to be safe.
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9
When marinade has been cooked as the sauce, pour it over the completed chicken before serving.
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10
Serve with rice, wild rice, or orzo pasta, along with vegetables and a salad.
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11
Note: If you want to reduce the carbs for diabetic or lower carb eating, substitute heat-stable brown sugar substitute for the regular brown sugar.
