Indonesian Ginger Chicken

READY IN: 25hrs
Ife R.
Recipe 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.

Top Review by dale!

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.

Ingredients Nutrition

  • 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
  • 34 cup soy sauce
  • 12 cup finely minced ginger
  • 12 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.

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