Chicken thighs with a glaze
The Trick To Flavor-Packed Baked Chicken Is Marinading Twice
To pack your baked chicken full of flavor, consider marinating it twice. This involves marinating it raw as you normally would, then again once it is fully baked.
When marinating your raw chicken, set aside some of the liquid to use later on. Then once your poultry is fully baked, you'll use that reserve stash to brush on top.
With this method, not only will the flavors be baked into the meat, but they'll be tasted immediately. You can even reduce the sauce into a glaze for more flavor.
A key factor of this technique is reserving some marinating liquid separately before dousing the raw chicken. Reusing the same liquid on cooked chicken risks cross-contamination.