Baked Chicken
Ingredients
2 to 2.5 lb chicken thighs, drumsticks, or bone-in chicken pieces
1/2 cup orange juice, preferably fresh
2 tbsp chili oil
1 to 1 1/2 tbsp habanero seasoning, adjust to heat tolerance
1 tbsp olive oil or neutral oil
1 tbsp honey or brown sugar, optional if you want extra caramelization
1 tbsp soy sauce or 1 tsp salt
1 tbsp lime juice or apple cider vinegar
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp onion powder
Orange zest from 1/2 orange, optional but great
Marinade
In a bowl, whisk together the orange juice, chili oil, habanero seasoning, olive oil, honey if using, soy sauce or salt, lime juice, garlic, smoked paprika, black pepper, onion powder, and orange zest.
Taste a tiny bit before adding the chicken. It should be spicy, citrusy, slightly sweet, and salty enough to season the meat.
Marinate
Add the chicken and coat well. Marinate for at least 2 hours, or ideally 6 to 12 hours in the fridge.
Because orange juice is acidic, avoid marinating much longer than 24 hours, especially with boneless chicken, or the texture can get a little mushy.
Bake
Preheat oven to 400°F.
Place chicken on a lined baking sheet or in a baking dish.
Spoon a little marinade over the top, but don’t overcrowd the pan.
Bake uncovered:
Boneless thighs: 25 to 30 minutes
Bone-in thighs or drumsticks: 35 to 45 minutes
Chicken breast: 22 to 28 minutes, depending on thickness
Chicken is done when it reaches 165°F internally, or 175°F to 185°F for thighs if you want them extra tender.
For better browning
During the last 5 minutes, brush the chicken with a little extra chili oil mixed with orange juice or honey, then broil for 2 to 4 minutes until glossy and slightly charred.
Serving ideas
Serve with cilantro lime rice, roasted sweet potatoes, cucumber salad, charred corn, or a simple avocado slaw. If it’s very spicy, a cooling yogurt-lime sauce or ranch-style dip works really well.