Irish Italian Marinade

• 6 boneless chicken breasts (pork, beef & lamb work as well.)
• 1/2 cup strong coffee
• 3/4 cup water
• 4 tbsp olive oil
• 2 tsp salt
• 3 cloves garlic
• 2 tbsp dried basil
• 2 tbsp dried oregano
• 1/3 cup brown sugar
• 1 tbsp thyme
• 1-2 shots whisky
• 3 tomatoes
• asparagus

1. Line the bottom of a 9x13 baking dish with the asparagus, then place the chicken (or other meat) on top of the asparagus.
2. Mix together the remaining ingredients in a large bowl. Pour the mixture into the dish with the chicken and asparagus.
3. Slice the tomatoes into wheels and lay flat on top of the chicken.
4. Allow to sit for between 6 and 12 hours. This isn't necessary if you are in a hurry but is recommended.
5. Bake covered at 375 degrees for about 25-30 minutes or until your chosen meat is completely cooked. Cook uncovered for the last 10 minutes.
6. (Alternatively the meat could be grilled after marinating.)
7. Serve and enjoy. (Don't serve as a stew or soup but some of the liquid can be poured over the meat on the plate.)

chicken breasts, coffee, water, olive oil, salt, garlic, basil, oregano, brown sugar, thyme, shots whisky, tomatoes, asparagus

Taken from www.epicurious.com/recipes/member/views/irish-italian-marinade-52846301 (may not work)