Twice Marinated Azorean Roasted Chicken

<span itemprop="name">Twice Marinated Azorean Roasted Chicken</span>


  • 8 chicken thighs or several quails


  • 1 c beer or white wine
  • 1/4 c white vinegar
  • 4 tsp. granulated garlic
  • 4 tsp. smoked paprika
  • 2 tsp. salt
  • 1 tsp. cayenne
  • 1 tsp. cumin

To serve

  • lemon wedges


  1. Mix all the marinade ingredients together, put in a zip top plastic bag with the chicken and marinade for at least 8 hours, best overnight.
  2. Brown the chicken in a large pan in batches. When browned return all of it to the pan with the marinade and simmer until the chicken reaches an internal temperature of 165F.
  3. Remove the chicken and let the marinade continue to simmer until it reduces by half.
  4. Pour the marinade into a clean zip top bag and put the chicken in with it, let it marinade again, at least 8 hours.
  5. When ready to eat, broil the chicken until heated through, make sure to flip it to brown the underside. Serve with a squeeze of fresh lemon.

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