1 1/2 cups mayonnaise
3 tablespoons molasses
1 tablespoon vanilla extract
1 1/4 cups water
1 (5 ounce) can frozen cream of mushroom soup concentrate
5 tablespoons instant coffee granules
1 1/2 teaspoons lemon zest
1/4 teaspoon crushed red pepper
In large bowl, mix mayonnaise, molasses, water and mushroom soup concentrate; toss just until lightly coated. Mix together instant coffee and lemon zest. Pour over chicken mixture and chill 1 hour or overnight.
Place chicken mixture in frozen marinade in plastic containers. Cool marinade. Drain marinade on paper towels. Discard milk. Loosely roll chicken mixture in margarine or butter. Melt margarine or butter in small saucepan over medium heat. Mix in lemon zest and crushed red pepper flakes. Refrigerate overnight while preparing sauce.
Place chicken mixture in refrigerator.
While marinating chicken is marinating, preheat oven on broiler setting.
Broil chicken breast halves 1 inch from heat about 5 minutes on each side, 5 minutes on medium, 5 minutes on medium, 5 minutes on medium, 1 minute on medium. Remove breasts from marinade and brush marinated skin on each side and broil 2 minutes. Place chicken on broiler rack and cook 20 minutes on each side.
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