Chicken Marinade w/ Jollof Sauce (for grilling or baking)

Marinating Chicken

Ingredients:

• Jollof Sauce, 1/4 cup per 3 lb chicken (bone-in)
• Olive oil or neutral oil of your choice, 1 TBSP / lb chicken
• Salt, 1 tsp per lb chicken
• Bone-in, skin-on chicken thighs/legs 
  
  
  

Marinade:

1. Salt the chicken 30-60 minutes before marinating.
2. Mix the oil into the Jollof Sauce.
3. Coat the chicken in the sauce/oil mix, cover and chill in the fridge overnight, up to 24 hours.
4. Bring chicken out to warm up to room temp for 30 minutes - 1 hour
   
   
   

Grilling instructions:

1. Bring grill to 425-450 degrees.
2. Place chicken on direct heat with the thickest side face down for 5-6 minutes.
3. Flip chicken and cook for another 5-6 minutes.
4. Move chicken to an upper rack or other side of the grill with very low or no direct flame and cook for another 25-30 minutes or until the internal temperature reads 165 degrees.
5. For the last 10-15 minutes of cook time, brush any leftover marinade on the chicken.
   
   
   

Baking instructions:

1. Bring the marinated chicken out of the fridge 30-60 minutes before cooking, to warm up to room temperature.
2. Preheat oven to 450 degrees.
3. Place the chicken uncovered in a baking dish on the center rack, skin side up, and bake uncovered 15-20 minutes.
4. Reduce the heat to 375 degrees and continue cooking 40-50 minutes, or until the chicken reaches 165°F minimum (185°F may result in more tender chicken).