Balsamic garlic roasted chicken

I'm nominating these pictures for worst pictures of food ever! But if you could smell my house the night I made this OMFG people it was good shit!

2.5 lbs bone in skin on chicken
2 tbsp aged balsamic
7 cloves garlic chopped
2 tbsp lemon juice
2 tsp hot sauce (I used tapatio)
1/4 cup olive oil
1 tsp ground mustard
salt and pepper to taste

Combine all ingredients besides chicken in large resealable storage bag. Taste marinade once combined for proper seasoning. Add chicken and marinate refrigerated for minimum 1 hour, up to 12 hours. Preheat oven to 350. Place chicken and marinade in baking dish and bake for 30 minutes skin down, covered. Remove foil, flip chicken twice (coating it in juices and marinade) and bake for another 10 minutes skin side up to crisp the skin. Chicken is ready when juices run clear. Your house will smell ridiculous while this cooks. I served with a scalloped potato and small salad with rosemary ciabatta bread.

Grilled pineapple ginger chicken

2.5 pounds chicken skin and bone in
1/4 cup soy sauce
1/8 cup olive oil
1/8 tsp crushed red peppers
1 tsp ground ginger
2 tbsp lemon juice
3 tbsp crushed pineapple
2 tsp hot sauce (I used Tapatio)
4 cloves garlic chopped
1 tbsp red wine vinegar

Combine all ingredients in large resealable storage bag. Marinate refrigerated for at least an hour, up to 12 hours. Remove chicken from refrigerator 15 minutes before cooking to bring up to temperature. Preheat grill to medium low. Place chicken on grill reserving marinade in bowl for basting. Grill chicken for 3 minutes per side basting with remaining marinade as you go. Cook for approximately 18-21 minutes or until juices in the middle run clear.