Awesome Chile Marinated Baked or Grilled Chicken

Andy Anderson !


I love chicken… there are so many things that you can do with it. In this recipe, I experimented with some different flavors in my marinade, and it came out awesome.

I made this on the grill for a recent catering event, and people were literally fighting over the last piece. When I see that happening, I know I have a winner. The marinade needs time to work it’s magic, so overnight in the fridge is the way to go. Don’t skimp on this step.

So, you ready… Let’s get into the kitchen.

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★★★★★ 1 vote
12 Hr
25 Min


skin-on, bone-in chicken 4 thighs and 4 legs
8 clove
fresh garlic, minced, about 2 ounces
4 medium
jalapeno chiles, ribs and seeds removed
3 Tbsp
fresh ginger, grated
1/2 c
olive oil, extra virgin
1/4 c
1/8 c
apple cider vinegar, organic, if you have any
1/8 c
fresh honey
2 Tbsp
fish sauce, optional, but a tasty addition
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 tsp
dried thyme, or 1 tablespoon fresh
1 medium
lemon, thinly sliced


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1Gather your ingredients.

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2Chef’s Note: I chose to keep the thighs and legs attached; however, you can cook them as separate pieces.

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3Chef’s Tip: If you want a hotter marinade, leave the seeds and the ribs in the chilies, or choose something a bit hotter.

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4In a large non-reactive bowl, place all the marinade ingredients; except the thyme, lemon, and chicken.

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5Combine thoroughly.

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6Add the lemons, and thyme, and combine into the marinade ingredients.

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7Add the chicken, and thoroughly coat.

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8Cover and place in the refrigerator overnight.

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9Chef’s Tip: Instead of using a non-reactive bowl, you could always put all the ingredients in a Ziploc bag. That makes it easier to control, and no cleanup after.

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10Place a rack in the middle position, and preheat the oven to 450f (232c).

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11Chef’s Note: You could always do these on the BBQ, for your next outdoor event.

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12Remove the chicken from the marinade.

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13Place a wire rack into a parchment-lined, rimmed baking sheet.

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14Place the chicken, skin side up, on the rack.

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15Chef’s Tip: I like to use the wire rack, because it raises the chicken off the bottom of the baking sheet, so it’s not soaking in its own fat. Plus it allows for a more even cooking top to bottom. If you don’t have a wire rack, that’s fine.

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16Place the chicken into the preheated oven, and cook for about 20-25 minutes, or until the internal temperature of the thighs reaches 165f (74c).

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17Serve with your favorite sides, like a nice pile of garlic mash potatoes, and have some extra lemon wedges on hand. Enjoy.

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18Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American