Marinated Chicken

Ingredients

• 8 pieces, about 1.36 kg (3 lb)bone-in, skin-on chicken pieces (breasts, legs and/or thighs)
• 120 ml (½ cup)GOYA® Lemon Juice
• 120 ml (½ cup)GOYA® Extra Virgin Olive Oil
• 2 tspGOYA® Adobo All-Purpose Seasoning with Pepper

Instructions

1. 1

   Marinate the chicken

   In a large lidded container or zip-top bag, combine the chicken, lemon juice, olive oil and Adobo. Toss until the pieces are fully coated, then refrigerate for at least 2 hours or up to 24 hours.

2. 2

   Bake until crisp

   Heat the oven to 204°C (400°F). Strain the chicken and discard the marinade. Arrange the pieces skin-side up on a foil-lined baking sheet and bake for about 25 minutes, until the skin is golden and crisp and the chicken is cooked through; a quick-read thermometer should show 74°C (165°F).

3. 3

   Rest before serving

   Move the chicken to a serving dish and let it rest for 5–10 minutes.

What is marinated chicken?

Marinated chicken is a broad, practical way to season chicken before cooking; this recipe does not specify a particular regional tradition. Its version uses lemon juice, olive oil and Adobo, then oven-bakes bone-in pieces for a crisp-skinned finish.

The combination is simple to prepare ahead: the chicken can marinate for a few hours or overnight, making the final cooking step straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 39g protein, 1g carbs, 45g fat.

The chicken supplies most of the protein, while the olive oil contributes most of the fat; the lemon juice adds very little carbohydrate. Pair a piece with vegetables and a moderate serving of rice or potatoes to make a balanced plate.

Three ingredients in the marinade

Lemon juice: its acidity gives the marinade a bright flavour. Keep within the stated 2-to-24-hour marinating window.

Olive oil: it helps coat the chicken evenly and carries the seasoning across the surface.

Adobo: the all-purpose seasoning with pepper supplies the recipe's savoury, peppery note, so no extra seasoning is specified.

Marinating safely

Coating: turn or toss the pieces until the marinade reaches all sides, then cover the container or seal the bag. Keep the chicken refrigerated throughout the marinating time.

After marinating: strain the chicken and discard the used marinade as directed. Do not use it as a serving sauce.

Getting crisp skin

Arrange the chicken skin-side up on the foil-lined baking sheet. Leaving the pieces with their skin exposed gives it the best chance to turn golden and crisp in the oven.

Doneness: the recipe gives about 25 minutes as a guide, but check that the thickest part reaches 74°C (165°F) on a quick-read thermometer.

Timing and piece size

The recipe gives a baking time of about 25 minutes, but the pieces may differ in size and type. Use the temperature check rather than relying on time alone.

The hands-on method is short, while marinating takes at least 2 hours. Factor that chilling time into your plan.

What to serve with it

Serve the chicken with a simple vegetable side, such as roasted vegetables or a green salad, for freshness alongside the rich, savoury pieces.

Rice, potatoes or bread can round out the meal and make use of the juices on the serving plate.

Recipe notes & tips

• Use a container large enough to coat all the chicken without packing the pieces tightly.
• Turn the chicken once during marinating if it is not fully covered.
• Line the baking sheet with foil as directed for easier clean-up.
• Place the pieces skin-side up and avoid covering them while baking.
• Check the thickest part of the chicken with a quick-read thermometer.
• Allow the cooked chicken to rest for 5–10 minutes before serving.

Variations

• Choose mixed cuts: Use a combination of breasts, legs and thighs as listed, and check each piece for doneness.
• Use all thighs: Choose bone-in, skin-on thighs for a batch with consistent cuts.
• Use all legs: Bake drumsticks instead, checking their thickest parts for the stated safe temperature.
• Adjust the marinade time: Marinate for at least 2 hours when planning ahead is limited, or up to 24 hours.
• Serve with herbs: Add fresh herbs at the table for a fresh finishing note.

Common mistakes to avoid

• Marinating at room temperature: Keep the chicken refrigerated for the full marinating period.
• Leaving chicken in the marinade too long: Stop at 24 hours, as specified.
• Using the marinade as a sauce: Discard it after straining the chicken.
• Placing the skin down: Set the chicken skin-side up so it can brown and crisp.
• Relying only on the timer: Check for 74°C (165°F) in the thickest part.
• Skipping the rest: Let the chicken stand for 5–10 minutes before serving.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout; an oven can help restore some crispness to the skin.

Frequently asked questions