Marinate this chicken recipe overnight so it absorbs maximum flavor and serve it up with some classic corn bread or whatever else fits your menu.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

20 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • In a food processor combine all ingredients excluding chicken. Process until marinade is uniform but not pureed.

  • Place the chicken in a resealable plastic bag and pour marinade over chicken. Seal bag. Turn bag to coat all pieces and place in a shallow dish. Refrigerate chicken 18 to 24 hours.

  • Preheat oven to 375°F. Remove chicken from marinade, discarding any remaining marinade. Arrange chicken pieces, skin side up, in a foil-lined 13×9-inch baking pan. Bake, uncovered, about 50 minutes or until an instant-read thermometer inserted in chicken registers at least 175°F (165°F for light meat).

  • Once chicken is fully cooked, broil 5 inches from the heat for 2 to 3 minutes until browned and crisp. Let stand under tented foil for approximately 10 to 15 minutes before serving. Serves 8.


Note from Riche Holmes Grant:
Use gloves when handling and avoid rubbing eyes and touching skin throughout the process. My family doesn't like this dish too spicy, so I tested with two habanero chiles. I think three might give it more of a kick, though, without being too spicy.

Nutrition Facts

345 calories; fat 16g; cholesterol 104mg; saturated fat 4g; carbohydrates 14g; mono fat 7g; poly fat 3g; insoluble fiber 2g; sugars 9g; protein 35g; vitamin a 252IU; vitamin c 14.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 9.1mg; vitamin b6 0.5mg; folate 21.7mcg; vitamin b12 0.3mcg; sodium 626mg; potassium 508mg; calcium 62mg; iron 2.6mg.