Weeknight Baked Chicken
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Weeknight Baked Chicken
Jump to TimelineTotal Time: 51 minutes, 54 seconds
Total Active Time: 7 minutes, 9 seconds
12 Activities taking 51 minutes, 54 seconds
Ingredients
Utensils
| Utensil | Description |
|---|---|
| Aluminum Foil | Shiny, un-coated metal foil. Oven safe, not microwave safe |
| Bag - Sealable - 1 Gallon | A one gallon bag that can close and seal. |
| Baking Sheet - Large | A large metal baking sheet with a low rim, often used for cookies, pizza, or roasting |
| Bowl - Metal - Medium | A mid-sized bowl made of metal |
| Cutting Board | A board that is designed for cutting things on without damaging knives or surfaces. |
| Fork | A regular metal fork for dining |
| Measuring Spoons | A set of spoons for measuring small amounts, often ranging from 1/8 teaspoon to 1 tablespoon |
| Meat Thermometer | A thermometer for meat, preferably digital. |
| Oven | An oven |
| Refrigerator | A refrigerator to keep things chilled but not frozen |
| Tongs - Metal | Tongs made of metal |
Steps
Prepare bag for marinade
Open a resealable bag and place it top-up in a mid-sized bowl, edges as open as possible.
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Add liquids for marinade
Pour the peanut oil, soy sauce, worcestershire sauce, lemon juice, and hot sauce into the bag.
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Add spices to marinade
Pour the spices into the liquids of the marinade.
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Gently mix marinade
Gently mix the marinade, taking care to not rip the bag. Continue until it has a roughly 90% consistent texture.
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Ventilate chicken
Stab each chicken breast completely through 6 to 10 times, spacing the holes relatively evenly across each piece.
Ingredients used in this Step
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Add chicken to marinade
Put the chicken breasts in the marinade, seal the bag, and gently agitate so that each piece is coated.
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Place the marinating chicken into the refrigerator for up to 24 hours
Place the marinating chicken - bag in bowl and all - into the refrigerator, and let it sit to marinate. It can be taken out and cooked at any time between putting it in and 24 hours later, with the marinade soaking in more over time.
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Preheat the oven for 425°F
Set the oven to preheat at 425°F, with a single rack in the middle.
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Prepare the baking sheet
Cover the bottom and sides of a baking sheet with aluminum foil
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Place chicken on baking sheet
Once the oven is preheated, remove the chicken from the refrigerator, and place it evenly spaced onto the foil-covered baking sheet.
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Bake chicken for 18 minutes
Place the baking sheet with the chicken into the oven on the center rack, then bake for 18 minutes, at which point a digital thermometer should read 165°F in their centers.
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Timer: Bake Chicken
00:18:00
Let chicken rest
Once the chicken is fully cooked, remove it from the sheet to a clean cutting board, where it can rest for 5 minutes.
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Timer: Chicken Resting
00:05:00