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...
To meet his clients’ demands for luaus and Polynesian parties, chef Hector Morales of Epicure Market served this marinated baked chicken. There’s enough marinade for a couple of chickens or several pounds of wings, ideal for an 80s pool party.
Ingredients
SERVINGS: 4 Serving(s)
Marinade
- 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
Instructions
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.
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