Instructions

• 1 Rinse the chicken and pat dry. Add all of the ingredient in a large ziplocl bag. Massage the chicken around in the bag to be sure it is coated with the spice/oil mixture.
• 2 Refrigerate for at least 1 hour, overnight is better.
• 3 Remove from fridge and let sit on counter for 30 minutes.
• 4 Preheat oven to 425 degrees.
• 5 Arrange the chicken on a foil lined baking sheet. Discard marinade. Bake, uncovered, for 20 to 25 minutes. Flip the pieces and cook for another 10 minutes or until the chicken reaches an internal temp of 16t5 degrees and is no longer pick.
• 6 Remove from oven and place on serving platter and let rest for 5 minutes.