– Rinse and trim the excess fat off the chicken.Dry the chicken with a paper towel. In a bowl or Ziploc bag, mix all the ingredients for your marinade. Add in the chicken if you have used a Ziploc bag, be sure to release all the air in the bag before marinating.
Take the chicken out of the refrigerator and let it come to room temperature. Preheat the oven. When the oven has heated up. Place the skillet into the oven. Place the dry chicken in the hot skillet and bake for 25-30 minutes basting with the chicken liquids every 5 minutes.
– The chicken is done when it has reached an internal temperature of 165 degrees F. (Using a thermometer is recommended. You can also broil the chicken for a few minutes).