Just saying, the skin started getting a burnt look after 20 min baking at around 425F. The burnt skin wasn't crusty bad, I'm just saying not broiling, the chicken started getting some burnt-ness on top. Is that cause of the sugar in the marinade?
As far as noticing 1/4 tsp of minced chili pepper, that's why i asked here. Ya, thats not much.
Oh ya, that's right, I'm gonna add more oil to the marinade to prevent burning while I'm not even broiling. I think it's the sugar content of the marinade, am I right?