Recipe courtesy of Sandra Pittman
Episode: Connecticut
26 hr
(includes marinating time)
30 min
12 servings


  • 12 pieces chicken, mixed thighs and breasts
  • 1/2 cup Worcestershire sauce 
  • 1/2 cup light brown sugar 
  • 1/4 cup vegetable oil 
  • Juice of 3 limes 
  • 6 cloves garlic, chopped 
  • 3 stems thyme 
  • 1 stalk celery, chopped 
  • 1 medium onion, chopped 
  • 1 green pepper, chopped 
  • 1 red pepper, chopped 
  • 1 bunch fresh cilantro, chopped 
  • 1 bunch fresh mint, chopped 
  • 1 teaspoon black pepper 
  • 1/2 teaspoon garlic powder 


Wash and dry the chicken, then place in a large bowl and add the Worcestershire, sugar, oil and lime juice. Mix and massage into the chicken. Then add the garlic, thyme, celery, onions, green peppers, red peppers, cilantro, mint, black pepper and garlic powder. Cover the bowl with foil and marinate in the refrigerator for 24 hours

Preheat the oven to 350 degrees F.

Remove the chicken from the refrigerator and place in a deep baking dish. Pour the marinade over the chicken. Cover the dish with foil and bake for 1 hour.

Remove the foil and continue to bake until the chicken skin is lightly browned, 30 minutes, then serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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