Clean the chicken; trim off the excess fat, season with salt and pepper then set aside.

Remove the jalapeno pepper seeds (the heat lives in the seeds) and roughly blend the peppers, onion, garlic, ginger. Add the bouillon season (if you're using), basil, Italian season, salt and pepper. Don’t forget you already seasoning the chickens.

Submerge the chicken and coat the chickens. You can pour the chicken and the marinade into a big zip-lock, place in a refrigerator and marinate for at least one hour or up to 24 hours.

Bring out of the refrigerator and allow the chicken to come to room temperature, then preheat the oven to 425 degrees F for at least 15 minutes. Line a baking sheet and with aluminum foil or parchment. Place the chickens on it, pour the remaining marinade over the chicken.

Cover the chicken (like a tent) and cook for 20 minutes, remove the cover (foil) and rotate the pan you can also baste the chicken with the dripping pepper on the pan and continue to bake for 30 minutes or until the chickens are fully cooked.

Allow the chicken to rest for at least 10 minutes before serving.

Peppered chicken with green rice and roasted carrots.

Peppered chicken with roasted carrots. Enjoy!