Should you bake chicken in marinade?

* Food safety: Marinades often contain ingredients that can encourage bacterial growth, especially if they're left at room temperature for extended periods. When you bake the chicken in the marinade, the marinade doesn't get hot enough to kill off those bacteria.

* Moisture and Texture: The marinade can create a steamy environment during baking, which can make the chicken soggy and less crispy.

Here's what you can do instead:

* Marinate separately: Marinate the chicken in the refrigerator for a few hours or overnight. Then, remove the chicken from the marinade, discard the excess marinade, and bake the chicken.

* Basting: Use a basting brush to apply marinade to the chicken while it's baking. This helps to keep the chicken moist and flavorful without the risk of food safety concerns.

* Dry Brining: For a crispy skin, consider dry brining your chicken. This involves rubbing the chicken with salt and spices and leaving it in the refrigerator uncovered for a few hours. This process helps to draw out moisture and create a crispy skin.

In summary:

* Marinate the chicken separately before baking for best results and food safety.

* Consider basting with marinade during baking to enhance flavor.

* Avoid baking the chicken in its marinade to prevent food safety risks and potential moisture issues.