An easy, great marinade for a main entree or use for appetizers with chicken legs.

Ingredients:
2 chicken fryers, cut into sections

Marinade:
1 cup brown sugar
1 1/2 cups strong black coffee
1/2 cup vinegar
1/2 cup onion, chopped
1 1/2 tablespoons dry mustard
1 tablespoon salt
1/2 teaspoon black pepper
3 tablespoons butter

Rinse chicken and pat dry. Combine marinade ingredients in large skillet. Heat to boiling and add chicken parts dipping each to cover. Reduce heat, cover and simmer (do not boil) for 35-40 minutes or until tender.

Remove skillet from heat and let chicken cool in marinade, then refrigerate 1-2 hours or overnight.

Remove chicken from marinade and set aside. Boil liquid to reduce quantity and slightly thicken it. Brush over chicken and barbecue until crisp and golden (may be oven broiled).

WINE: Serve with Syrah or Tempranillo.