Indonesian Ginger Chicken (Ina Garten)


I love this chicken recipe and so does everyone else I make it for, it’s a great prepare ahead dish. This was chosen by Todd of A Cooking Dad for the Barefoot Bloggers, thanks Todd this was another great reason to make it again. I do it alot using chicken wings, when I make it using the larger pieces of chicken I serve it with my Dill & Broad Bean Rice aka Green Rice or just plain rice.  I only had half of the honey when I made it this time so I replaced the other half with molasses, it still had the same taste.

 

Indonesian Ginger Chicken

                               Chicken Wings

                                 Chicken & Rice

Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

Prep Time:

15 min

Inactive Prep Time:

Cook Time:

1 hr 0 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

  • 1 cup honey
  • 3/4 cup soy sauce
  • 1/4 cup minced garlic (8 to 12 cloves)
  • 1/2 cup peeled and grated fresh ginger root
  • 2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

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One Response

  1. What a great idea to make this with wings. I will try it that way next time. I agree it is better with dark meat.

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