April 01, 2015


Place all marinade ingredients except red wine in a one-gallon pot. Set the pot on the stove at medium-high heat and bring to a boil. Cook for two minutes, add the red wine, and remove from heat. Cool to room temperature. Place cut-up chicken in a bowl and pour marinade on top and cover. Refrigerate overnight. When ready to use, remove chicken from the marinade and place on a lightly oiled sheet pan. Season the top with salt, garlic and sugar. Bake at 375 degrees for 45 minutes, or until internal temperature reaches 165 degrees.

Related Stories & Recipes

Miami, 1981

Murders. The Mariel boatlift. A petty crime wave that touched nearly everyone. Wounds, left by the riots in Overtown and Liberty City, barely scabbed over. TIME Magazine’s infamous cover of Nov. 23, 1...

Tropical Wine Cooler

Ready-made wine coolers – wine plus fruit juice and club soda or ginger ale – were a popular choice in lieu of more serious wine choices. Use local seasonal fruits for flavor and garnish and improvise...

Stuffed Mushrooms

This savory treats graced many a trendy 80s cocktail party. Mushroom caps make a handy vehicle for fillings that include goat cheese, sausage, spinach, shrimp - really, anything that can be diced smal...

Artichoke Dip

You’ll find this recipe and its many variations neatly recorded on index cards and Junior League and church cookbooks in South Florida (and everywhere else, for that matter). It’s simple, quick and oo...

Le Festival Salade Monte Carlo

Amid the green wave of Caesar salads and salad bars in most restaurants in the 1980s, this simple house salad from French restaurant Le Festival, on Salzedo in Coral Gables, is one of the most memorab...

Chocolate Coffee Angel Pie

Angel pies – meringue shells piled high with whipped-cream fillings - are popular entries in regional cookbooks and home cook repertoires. This version, adapted from Miami Beach dessert maven Maida He...


  • 1 oz. pickling spice (Typically includes bay leaves, chilies, cloves, cinnamon stick, ginger, allspice, mustard seed, coriander, black pepper, mace and cardamom. Buy a supermarket mix or make your own.)
  • 2 cups red wine vinegar
  • 3 oz. chopped ginger
  • 2 oz. chopped garlic
  • 1 tablespoon plus 2 teaspoons salt
  • 2 cups soy sauce
  • 1 quart water
  • 1 cup red wine
  • Whole chicken, cut in eighths Salt, additional garlic, sugar to season
Build your own subscription bundle.
Pick 3 regions for $60