This is Romy’s version of Chicken Inasal, one of my favorite meals at the end of a long night at the restaurant. This is better grilled, but it can also be roasted in an oven.
In a large nonreactive bowl, combine all the marinade ingredients. Add the chicken pieces, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat the oven to 375°F. Transfer the chicken to a foil-lined baking sheet,