Marinated Baked Chicken Recipes

MARINATED BAKED CHICKEN BREASTS

Steps:

• In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 325° for 45 minutes. Drizzle with remaining butter; bake 45 minutes longer or until juices run clear.

MARINATED BAKED CHICKEN

Steps:

• Combine soy sauce, onion, ginger and garlic in a shallow marinating dish or bowl.
• Add chicken, turn and marinate in refrigerator for 8 hours or overnight, turning occasionally.
• Drain, discarding marinade.
• Preheat oven to 325°F.
• Place chicken in a baking dish, big enough for the chicken to fit in one layer.
• Combine remaining ingredients (cinnamon-pepper) in a small bowl or tea cup and sprinkle over chicken.
• Bake one hour, turning once.

CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
• Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
• Preheat the oven to 350 degrees F.
• Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

BUTTERMILK BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
• Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
• Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
• Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

MARINATED BAKED CHICKEN

Steps:

• In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.

MARINATED OVEN BAKED CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and pepper.
• Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning around each chicken thigh.
• Transfer chicken thighs to a 9x13 baking dish. Set aside.
• In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce,
• olive oil, vinegar, and garlic; mix until thoroughly incorporated.
• Pour marinade over chicken thighs.
• Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
• Preheat oven to 425°F.
• Remove chicken from fridge and let stand on the counter while oven preheats.
• Remove the cover and bake chicken for 35 minutes, or until internal temperature
• reaches 165°F Half way through cooking, baste the chicken with the liquid.
• Turn on the broiler and continue to cook for 3 to 4 more minutes, or until golden brown on top.
• Remove from oven and let stand 5 minutes on the counter.
• Serve chicken with the pan sauce and garnish with green onions.

BAKED MARINATED CHICKEN THIGHS

Steps:

• Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
• Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
• Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.