awesome chile marinated baked or grilled chicken

Name: Awesome Chile Marinated Baked or Grilled Chicken
Prep time: 12 h
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 8 - skin-on, bone-in chicken 4 thighs and 4 legs; 8 clove(s) fresh garlic, minced, about 2 ounces; 4 medium jalapeno chiles, ribs and seeds removed; 3 tablespoon(s) fresh ginger, grated; 1/2 cup(s) olive oil, extra virgin; 1/4 cup(s) tamari; 1/8 cup(s) apple cider vinegar, organic, if you have any; 1/8 cup(s) fresh honey; 2 tablespoon(s) fish sauce, optional, but a tasty addition; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; 1 teaspoon(s) dried thyme, or 1 tablespoon fresh; 1 medium lemon, thinly sliced

(2 RATINGS)

51 Pinches 15 Photos

Andy Anderson !

Wichita, KS

Updated on Jun 13, 2015

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.

Rate

prep time 12 Hr

cook time 25 Min

method Bake

yield 4 serving(s)

Ingredients

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

How To Make awesome chile marinated baked or grilled chicken

Step 1

Gather your ingredients.

Step 2

Chef’s Note: I chose to keep the thighs and legs attached; however, you can cook them as separate pieces.
Step 3

Chef’s Tip: If you want a hotter marinade, leave the seeds and the ribs in the chilies, or choose something a bit hotter.
Step 4

In a large non-reactive bowl, place all the marinade ingredients; except the thyme, lemon, and chicken.
Step 5

Combine thoroughly.
Step 6

Add the lemons, and thyme, and combine into the marinade ingredients.
Step 7

Add the chicken, and thoroughly coat.
Step 8

Cover and place in the refrigerator overnight.
Step 9

Chef’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.
Step 10

Place a rack in the middle position, and preheat the oven to 450f (232c).
Step 11

Chef’s Note: You could always do these on the BBQ, for your next outdoor event.
Step 12

Remove the chicken from the marinade.
Step 13

Place a wire rack into a parchment-lined, rimmed baking sheet.
Step 14

Place the chicken, skin side up, on the rack.
Step 15

Chef’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.
Step 16

Place the chicken into the preheated oven, and cook for about 20-25 minutes, or until the internal temperature of the thighs reaches 165f (74c).
Step 17

Serve with your favorite sides, like a nice pile of garlic mash potatoes, and have some extra lemon wedges on hand. Enjoy.
Step 18

Keep the faith, and keep cooking.
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