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Add all the ingredients for the marinade to the bowl of a food processor. Pulse until smooth. Set aside.
Using a sharp knife, cut deep slits into the chicken, being careful not to slice all the way through.
Place the chicken in a 13x9 baking dish, and pour the prepared marinade on top, coating it evenly.
Cover, and marinate in the fridge for at least 2 hours or up to overnight.
Preheat the oven to 425 degrees Fahrenheit.
Cover the baking dish tightly with parchment paper followed by foil. Bake 45 minutes. Remove the covers, and continue to bake for 15 minutes or until the top of the chicken is golden and crispy and it has reached an internal temperature of 165 degree Fahrenheit
Store in an airtight container in the fridge for up to 4 days.