Can you use Chicken instead of Salmon in this recipe?

If I like the flavors in a marinade I use them interchangeably between chicken and fish.

I don't see why not. The main difference is that chicken takes longer to cook than salmon fillets.

I suggest roasting the chicken at 350 degrees and adding the marinade/coating about 10-15 minutes before the chicken is done to retain some of the marinade's fresh qualities. My guess is that you'd want to coat the chicken about 10 degrees below the target internal meat temperature (which depends on the cut/part of chicken you are cooking). Don't look at a clock, monitor the temperature with a thermometer.

Good luck.