Ingredients

How to make it

  • Whisk together all marinade ingredients in a bowl.
  • Trim any over hanging pieces of skin from the chicken. Using a sharp knife cut a few slashes or poke holes into the chicken and place it in a bowl or large ziploc bag. Pour the marinade over the chicken and let it soak for at least a couple hours or overnight. (I like to turn the bag a few times so it marinades evenly while resting in the fridge)
  • Preheat the oven to 375F. Line a rimmed sheet pan with foil or parchment. Arrange the chicken pieces in a single layer on the sheet pan and discard the leftover marinade.
  • Bake for 40 to 45 minutes. For dark meat, you want to cook it longer than the standard 165F safe internal temp. For fall off the bone tender dark meat the thigh or fatty part of the leg should read 175F. This will still lend a juicy chicken but the meat won't be spongy or chewy like it is at 165F---trust me-- cook it to 175-180F! Let it rest for 5 minutes after removing from the oven and enjoy! :)

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