Baked Chicken In Exotic Herbs-&-Spices Sauce

Baked ChickenIngredients: (all organic ingredients suggested for optimum flavor & nutritional value)

1 pound of chicken ‘tenders’ (the soft inner part of breast—boneless)

2 whole legs—skins removed & drumsticks cut from thighs

1 cup extra virgin olive oil

1 tablespoon dry parsley

½ tablespoon dry basil

½ tablespoon dry tarragon

¼ teaspoon sweet red paprika

pinch of cayenne (or other hot spice)

pinch of powdered ginger

¼ teaspoon turmeric

¼ teaspoon coriander

pinch of thyme

½ teaspoon garlic powder

½ teaspoon onion powder

1 & ½ tablespoon balsamic vinegar

1 tablespoon smoky barbecue sauce (we use “Bella’s Rich & Smokey BBQ Sauce” when available)

2-4 handfuls of breadcrumbs (to add texture & crunchiness)

Cooking Directions:

 (Note: To prevent salmonella or other bacterial contamination when coking raw fish, fowl or red meats, (a) rinse them well with cold, running water in a clean sink & transfer to a clean bowl; (b) make sure you wash hands, containers, cooking implements, sink, etc. whenever they come into contact with the raw fish, fowl or red meat, & before touching anything else—using a pair of tongs or big fork might be helpful, as long as you wash them afterward with soap & hot water.)


  • Cut chicken parts into 2-3 inch pieces (cut at least 2 pieces off the drumstick & thigh to reduce their thickness & allow faster baking)—leave parts in the bowl until ready to be transferred into marinade bath.
  • Turn on oven & set at 400 degrees.
  • Coat a baking dish (Pyrex glass or stainless steel—avoid aluminum) of the appropriate size with ½ cup olive oil & set aside.
  • In a large mixing bowl, prepare the marinade bath consisting of the remaining ½ cup of olive oil & the rest of the above-listed ingredients (herbs, spices, balsamic vinegar, smoky sauce)—& mix thoroughly.
  • Place chicken parts into marinade bath & coat each piece well with the mix.
  • Remove pieces one by one (with tong or fork) from the marinade & arrange in baking dish—without crowding, although they may touch.
  • Pour leftover sauce over chicken, spreading it evenly.
  • Shake & distribute breadcrumbs evenly throughout the contents of the baking dish.
  • Place baking dish into the oven & bake for 20 minutes at 400 degrees, then turn heat down to 350 degrees.
  • Bake chicken until breadcrumbs turn rosy—but test 2-3 times during the next 50 minutes—or longer, if needed)—test small pieces with a fork & thick pieces by cutting into them & parting the meat to make sure they are done.


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