Indonesian Ginger Chicken

Submitted by Pippy

"I have never made this without being rewarded with wonderful compliments, followed by adamant demands for the recipe. I got it from my friend Michaela, after adamantly demanding it myself! If making wings with the marinade, simply cook on a baking sheet after you take it out of the fridge."

 

• Ready In: 25hrs
• Ingredients: 5
• Serves: 4-6

ingredients

• 8 -9 chicken pieces, skin on (I have use drums and thighs, all breasts, or wings, all delicious. Cooking times are for bone-in, sk)
• 1 cup honey
• 3⁄4 cup soy sauce
• 1⁄2 cup finely minced ginger
• 1⁄2 cup minced garlic

directions

1. Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
2. Place chicken, skin side down, in appropriately sized casserole.
3. Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
4. Preheat oven to 350.
5. Cook chicken, covered, for 30 minutes.
6. Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.
7. Make sure that the sauce does not cover chicken, and only reaches about halfway up.
8. This will let the skin get crispy and gorgeously dark.
9. I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).
10. To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.
11. To serve: Thaw in fridge and proceed with cooking directions.

Reviews

[dale7793]

I was really worried about how this would turn out. The marinade seemed very strong and a bit odd. No need to worry, this produced fabulous tender and flavourful chicken. It was nicely sticky with sweet soft flesh. I used skinless chicken legs. I know it says to use with skin on but skinless was all I had and it still turned out really good but next time I will get skin on legs for this. This was very like somethimg my mum used to make. Great recipe.

 

[Kate in Katoomba]

This was very good. I added a little orange juice to the marinade, as I had a lot of chicken, and it was delicious. The next day, we had it cold and sliced in sandwiches! Kate in Katoomba

 

[Wabashriver1]

This recipe is FABULOUS! I used boneless, skinless chicken breast pieces and grilled them instead of baking them. This recipe will become a family favorite!

 

[Sithean]

My husband adored this recipe, and it will definitely be one we make again and again. The only change I'll make is to the freezing part - I'll poke the chicken pieces with a fork several times, then let it marinade in the fridge for several hours, -then- freeze it. The first time I made it, it was delicious, but not quite as flavorful. The 2nd time I made it, I mixed everything up, poked the chicken a few times with a fork, stuck it in a large freezer bag with the marinade, let it sit in the fridge for 4-5 hrs, froze it, thawed it a week later, stuck it in the crockpot on high for ~4 hours, and they were perfect. This is a fantastic "dump" recipe for OAMC.

 

[Oolala]

I have the same recipe from The Barefoot Contessa Cookbook by Ina Garten. Supposedly, Lauren Bacall loves this dish. Thanks for posting!