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A perfectly baked chicken, golden brown and glistening

Triple-Threat Baked Chicken with Zesty Lemon-Herb, Sweet Honey-Garlic, and Fiery Spicy Chili Marinades

This recipe features bone-in, skin-on chicken pieces marinated in three distinct flavors: zesty lemon-herb, sweet honey-garlic, and fiery spicy chili, then baked to perfection. Each marinade offers a unique taste experience, making it a versatile dish for any palate.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • paper towels
  • bowls
  • zip-top bags or shallow dishes
  • oven
  • baking sheet
  • meat thermometer

Ingredients
  

For the Chicken

  • 4-5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)

For the Lemon-Herb Marinade

  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 garlic, minced cloves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Honey-Garlic Marinade

  • ¼ cup soy sauce (low sodium preferred)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 garlic, minced cloves
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon sesame oil (optional)

For the Spicy Chili Marinade

  • ¼ cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste for heat)
  • 2 garlic, minced cloves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Preparation

  • Pat chicken pieces dry with paper towels to ensure marinades adhere and skin crisps well.

Marinade Preparation

  • Whisk together olive oil, lemon juice, rosemary, thyme, minced garlic, salt, and pepper for the Lemon-Herb marinade.
  • Combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, and optional sesame oil for the Honey-Garlic marinade.
  • Mix olive oil, lime juice, chili powder, smoked paprika, cayenne pepper, minced garlic, salt, and pepper for the Spicy Chili marinade.

Marinating the Chicken

  • Divide chicken into three portions and place each in a separate zip-top bag or dish.
  • Pour one type of marinade over each chicken portion, ensuring full coverage, then refrigerate for 2-8 hours, or overnight, turning occasionally.

Baking

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil, adding a wire rack if desired.
  • Remove chicken from marinades, allow excess to drip off, and arrange pieces in a single layer on the prepared baking sheet with space between them.
  • Bake for 35-45 minutes until the internal temperature reaches 165°F (74°C), optionally broiling for the last 2-3 minutes for crispier skin.

Serving

  • Let the cooked chicken rest for 5-10 minutes before serving to ensure tenderness and moisture.

Notes

For even crispier skin, elevate the chicken on an oven-safe wire rack on the baking sheet. Keep a close eye on the chicken if you broil it to prevent burning.