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Portuguese Marinated Chicken ThighsSounds a bit like a few of my romantic relationships.  But it’s really about food! A Portuguese lamb marinade used for chicken thighs. Use this marinade for your lamb shanks or shoulder. Or if you have a family not too fond of lamb try it on chicken. Thighs vs breast meat? Thighs have a higher fat content. Seemed a better choice. This recipe can easily be used for your barbecue chicken and lamb. Delicious!

Another Perry Recipe! Well for lamb!


Serves 4 Adults
Preheat oven to 425 degrees F (can also be barbecued)

1 1/2 Pounds boneless and skinless chicken thighs-fat removed
1 1/2 Cups white wine or blush
1/2 Cup white vinegar
1/2 Cup water
3 Cloves garlic-crushed
1/4 Teaspoon ground allspice
1/4 Teaspoon cinnamon
1/2 Teaspoon salt
1/2 Teaspoon pepper

Olive oil for drizzling (not for marinade)
Parsley for garnish-optional

Mix all marinade ingredients. Pour over chicken and cover tightly. I like to use a glass container for this process. Marinating for 2 hours is plenty long enough for this marinade. Make sure chicken is refrigerated during this process.

Place chicken, marinade already drained off, in single layer in baking dish. Drizzle with olive oil and bake for 25 minutes. If you are concerned about doneness. Use a thermometer to check. Chicken 165 degrees F.

Portuguese Marinated Chicken Thighs-Love it! Serve it with this wonderfully simple rice dish, Fernandes Family Style.


2 Tablespoons butter
1/4-1/2 Yellow onion-chopped
2 Cups water
1 Cup long grain white rice
2 Bay leaves-large
Sprinkle of garlic salt
Salt and Pepper to taste

Sauté onion in butter until golden in sauce pan large enough for rice. Add water, rice, bay leaves and salt and pepper. Cook according to rice package directions.

Portuguese Marinated Chicken

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