Brazilian Bar-Style Marinated Chicken Tails
A beloved staple of Brazilian street bars, these chicken tails are bathed in a bright lemon marinade with grated onion, roasted garlic, and warming cumin. Deceptively simple and packed with bold flavor, they are the ultimate companion to a cold beer. The key lies in proper cleaning — master that and the rest is easy.
🛒 Ingredients
2 servings
- 2 kg chicken tails (parson's nose)
- 1 lemon
- 1 large onion
- black pepper to taste
- salt to taste
- ground cumin to taste
- 500 ml vegetable oil
- roasted garlic to taste
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Directions
- 1
Clean the chicken tails thoroughly, pulling out any remaining feather quills with a knife.
- 2
Locate the small bump on each tail — this is the oil gland. Make a triangular cut to remove it completely. It takes a little practice at first but quickly becomes second nature.
- 3
Place the cleaned tails in a bowl and squeeze the lemon juice over them. Let soak for 10 minutes.
- 4
Finely grate the onion and mix it into the chicken tails.
- 5
Season generously with salt, black pepper, and cumin to taste.
- 6
Let marinate for 30 minutes so the flavors develop fully.
- 7
Drain in a colander to remove excess marinade liquid before cooking.
💡 Chef's Tip
Removing the oil gland entirely is the single most important step — if left in, it gives the meat a powerful off-flavor that no amount of seasoning can mask. Take your time here and you will be rewarded.
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