Indonesian Ginger Chicken

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Easy

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
Watch how to make this recipe

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.


CATEGORIES:
View All

Pairs Well With
Riesling

Peachy, honeyed white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 256
awesome recipe and full of flavor.  I couldn't wait overnight and marinated 30 minutes and was great<br /><br /> item not reviewed by moderator and published
GREAT. I used boneless skinless thighs, marinated about 3 hours. Just keep cooking until the sauce thickens, turning the chicken once in a while. I think thighs are key here because white meat could dry out before the sauce thickens. Guess you could always take out the breasts and let the sauce keep reducing, then spoon it over later. Also- I used a heaping tablespoon of ginger from one of those tubes in the produce section. Probably could have used even more and I'm not a huge ginger fan. When the chicken was gone I ate the sauce by the spoonful :) item not reviewed by moderator and published
yummy item not reviewed by moderator and published
Soooo good. I was afraid the honey was going to make it too sweet, but with the saltiness from the soy sauce, it was perfectly balanced. I love that I can throw this together the night before and forget about it until it's time to make dinner the next day. Super easy. item not reviewed by moderator and published
Why can we no longer print recipes? item not reviewed by moderator and published
This is delicious! I make it anytime I have guests for dinner and they all rave about the flavor. My children love it as well. It is so easy to mix the ingredients, marinate overnight, and then put into the oven. This chicken is made quite often in my house! item not reviewed by moderator and published
I made this for my in-laws and it was a hit! My 4 year old and husband loved it, different flavors and made with things I already had in my fridge made it interesting and convenient. Love it! item not reviewed by moderator and published
QUESTION: Can this be done in a dutch oven? I am dying to try the new cast iron dutch oven I bought. Thanks in advance for your help :) item not reviewed by moderator and published
EXCELLENT.. I loved this recipe as is. Already thinking of making it again item not reviewed by moderator and published
We all love this recipe. I did add red pepper flakes to the marinade for extra kick. My kids always ask for this dish. Thank You Ina. item not reviewed by moderator and published
Beyond fabulous. You've done it again Ina! item not reviewed by moderator and published
One of the few rare recipe misses with Ina. Just HATED this, couldn&amp;#39;t even look at it yet eat it. It was so unbelievably awful and turned my stomach. I usually don&amp;#39;t preach about authentic vs. non-authentic recipes, but my son and daughter-in-law live in Indonesia and they said this has nothing to do with that culture there, so I do not want to give Indonesia a bad food name. I am a good cook and ultimate Foodie and there was just no redeeming this one. item not reviewed by moderator and published
Beyond good. I have made with all types of skin on chicken parts depending on what I have...chicken quarters, thighs, breasts. Excellent. item not reviewed by moderator and published
Excellent as are all Ina's recipes. I would use less Soy Sauce next time though. item not reviewed by moderator and published
This wasn't my favorite. Was not an appealing color in the end (did not look as pictured. This was basically a very gingery teriyaki and in that case, I like Ellie Kreigers teriyaki chicken better. I will stick to that one. item not reviewed by moderator and published
I followed this recipe exactly to the directions and the family liked this. Bought bone in chicken breasts and bone in thighs and marinated them overnight in a gallon size ziploc bag (and flipped the bag over the next morning for even marinating. I placed the chicken with marinade in a 13 x 9 glass pyrex dish and followed the recipe directions. I did take out the chicken breasts out early around 45 minutes (covered it with foil and then cooked the thighs the full total hour of cooking. The chicken was not salty at all and did not find this overly sweet. Serviced with rice and carrots. Yummy! item not reviewed by moderator and published
This recipe is so easy and delicious! tryd it! item not reviewed by moderator and published
Great recipe! Even better that I had everything on hand! I did use only skinless chicken breasts (because that is all I had vs using an entire cut up chicken, and still it turned out great! Even my picky 9 year old ate it! Great flavor and simple to make. item not reviewed by moderator and published
Ina you sure do know how to make good food! Super easy and very tasty. Delicious! item not reviewed by moderator and published
Soooooooooooo good! The sauce is great on steamed rice. item not reviewed by moderator and published
Fantastic!...I made a slight adjustment, instead of using 1 cup of honey I used 1/2 a cup and added 1/4 cup of orange juice and 1/4 cup of pineapple juice with some pineapple pieces. I also didn't use as much ginger as sometimes it's too strong of a taste for me. It was such a hit that there were not leftovers. item not reviewed by moderator and published
ONE OF HER BEST , SIMPLE AND NO MESS item not reviewed by moderator and published
This recipe was as delicious as it was simple! Who knew just a few ingredients would make for such a flavorful sauce?! I served mine with brown rice and a ginger salad. Absolutely fantastic Ina! item not reviewed by moderator and published
This was a great recipe! I used pre-minced ginger and garlic, which made it really quick and easy to throw together. Definitely a keeper! item not reviewed by moderator and published
Great recipe!! It was a huge hit during my dinner party. Only thing was that cutting a chicken whole was a lot of work for me, I wonder if I could just get pieces of chicken breast or legs. Also I had alot more sauce in the baking pan than I thought I would. item not reviewed by moderator and published
Absolutely a winner. I used low-salt soy sauce, cut the recipe in half, and added a fat squirt of Sriracha to the sauce. I didn't marinate overnight, just cooked the chicken immediately, and it was delish. Boychild (who is quite picky ate a ton, so this goes into heavy rotation here. item not reviewed by moderator and published
Great! Added a little too much soy sauce but besides that. Tasty! item not reviewed by moderator and published
I did it today, my family love it, but i think the chicken was to dried item not reviewed by moderator and published
Made this last night and everyone loved it. So yummy! item not reviewed by moderator and published
this is a winner! I loved it!!! I usually love all of Ina's recipes so no surprise with this one!! Like others mentioned on reviews...I decreased the honey and added 2 T. balsamic and some sriracha (to taste, we love a little heat. I spooned some of the sauce over the chicken to serve. I will try to thicken the sauce perhaps.??? who knows. I love it!! Anyone who has made any other adjustments please let me know. p.s. I only marinated for 4 hours...3 breasts and 4 thighs. item not reviewed by moderator and published
Loved it really good and easy item not reviewed by moderator and published
This turned out so much better than expected. I followed recipe with the following changes I too added a tsp of sriracha and 1TBSP brown sugar plus 1/4 lemon juice. Using boneless skinless breast they only marinated about 3hrs. Baked 20 min 375 then uncovered and stirred in a couple TBSP corn starch. Cooked another 15 minutes and ended up with an amazing thick sauce. This was awesome. Served with plain white rice and fresh grilled asparagus item not reviewed by moderator and published
moist, tender, absolutely delicious. especially the sauce, i saved all of them for eating with rice. cannot wait to make this again! item not reviewed by moderator and published
Was looking for a new recipe for chicken thighs and this is now my new go to!! Delicious!! I halved the sauce and added a tablespoon of Sriracha and, since I love sweet and spicy, a couple of tablespoons of brown sugar. Cooked the thighs at 350* for 20 minutes then 375* for 20 more (plus a couple minutes under the broiler to crisp up the skin then degreased the sauce and reduced it for about 8 minutes until it was syrupy and it was amazing!!! Next time I will add pineapple to the syrup and serve over rice (kind of a spicy sweet and sour chicken. item not reviewed by moderator and published
CRAZY GOOD!!! : I USED ONE 5 POUND CHICKEN CUT INTO 8 PIECES, BAKED 40 MINUTES COVERED AT 350 AND 40 MINUTES UNCOVERED AT 375! MY HUSBAND THOUGHT IT WAS REALLY GOOD, BUT I FELL IN LOVE WITH IT! LOL SERVED WITH INDIAN RICE OF MY OWN AND GLAZED ORANGE GINGER CARROTS. I SHOULD FEEL GUILTY BECAUSE I MADE INA'S CHOCOLATE CAKE (BEATTY'S TOO AND HAD A NICE SLICE OF IT! YUMMY MEAL AND DESSERT!! : TO JNICOLITZ BELOW, I TOO HAD A LOT OF SAUCE LEFT OVER BUT DUE TO THE CHICKEN RELEASING ITS GREASE INTO IT I WOULD NOT REUSE (TOO OILY AND NOT AS CONCENTRATED WITH ALL THAT OIL HOPE THAT HELPS. item not reviewed by moderator and published
I have made this recipe, but not for years. After reading other cook's reviews, I made some changes and am much happier with the results. I added a splash of balsamic vinegar, and the juice of one lemon to the marinade. When the chicken was mostly cooked I drained off the juice, and put just the chicken pieces under the broiler to crisp up. As others recommended, in a saute pan I added the sauce and a bit of cornstarch to thicken it. Delicious! item not reviewed by moderator and published
A great staple, although I would reduce the amount of honey (too sweet! and add pepper (if you like a little kick. I also add scallions when grilling, instead of baking. item not reviewed by moderator and published
Very easy recipe to make. It was perfect for a weeknight dinner, I left the chicken to marinate in the fridge during the day. The only difference was that I gently heated the honey/soy sauce (I used lower sodium in the microwave to save the time of using the stove. It's not the most special meal, but it does work very well with white rice as many reviews have previously stated. item not reviewed by moderator and published
ive been cooking this for years, and its still my FAVORITE asian-inspired chicken dish of all time....you'll eat the entire thing by yourself, it's THAT amazing item not reviewed by moderator and published
I used all drumsticks and it came out so tasty!! I will be making this again very soon, in a much larger quantity. item not reviewed by moderator and published
Loved this recipe! So easy-and tasted great!! Used light soy sauce and chicken thighs only-but kept everything else the same as in the recipe. Threw it on the grill for the last 10 minutes as someone suggested. We are going to try it on beef sometime. item not reviewed by moderator and published
I've been using this recipe from Ina for a couple of years. It is easy, nearly foolproof, and very tasty. It is a go to when I find out on late notice (thanks honey! that my in-laws or friends are coming over for dinner. The kids (ages 5 and 7 like it too. item not reviewed by moderator and published
Ina's recipes always work on the first pass. The chicken cooks beautifully (skin on. The sauce is delicious and there's enough left in the pan to use again, as I did several nights later. I recommend a side of steamed broccoli or lightly sauteed Brussels sprouts to complement the sweet gingery flavors. Serve the whole thing over plain white rice. item not reviewed by moderator and published
Great job, Ina. I really liked the overall taste of the dish!!!! But 3/4 cup soy sauce made the chicken WAY too salty. I would actually cut down the amount of soy sauce and add a bit of water to further dilute it, which would mean adjusting the amount of honey as well... But I would definitely try making this again. item not reviewed by moderator and published
This Indonesian chicken is not that great. I've cooked many of Ina's dishes and can only think of 2 that were so-so. This is one of them. I thought is was rather bland and overly sweet at the same time. For all the time, energy and expectation I put into this dish, i could have bought a bottled sauce called Soy-vay which tastes just as good. It's o.k for a weeknight family meal, but it doesn't really carry a "wow" factor for me. item not reviewed by moderator and published
Amazing!!! I made this several times and it always comes out fantastic! I will admit that I don't follow the exact amounts indicated because I don't like my chicken too sweet, but the combination of flavors of the honey, soy, ginger and garlic is just lovely.. I add some crushed red peppers too.. I like making them with bone-in skinless chicken thighs. But you can always get the skin on thighs and crisp them up at the end with extra flavor. They will not dry out if you toss in the marinade and a few shallot and scallion bits. Delish Ina! Thanks again :0 item not reviewed by moderator and published
The chicken came out a little dry, but the taste was great! The only thing I might try next time is to reduce the amount of garlic, because my parents felt like it overpowered the dish, as did I. Other than that, I can't wait to keep cooking this recipe for my family! Yum item not reviewed by moderator and published
Very good and very easy. Serve it with white rice. Will be a staple recipe in my kitchen. item not reviewed by moderator and published
This was sweet and delicious...I will definitely be making it again in the future!!!! Really super easy recipe. item not reviewed by moderator and published
I was soooo upset with this recipe... First let me start by saying that I love Barefoot Contessa and even sell her products in my store. Second, I had seen this particular episode many many times and was very excited to make it. One day I had all the ingredients and decided it was time! I followed the instructions through and through only to ruin my favorite pan. Before the chicken was even cooked, the sauce/soy sauce was burning badly. I used a different casserole (although the first was already ruined) and it still didn't matter because the chicken was dry and my house smelled awful for 3 days. Where did I go wrong?!?! Glad you all had better luck with it but I'll order my indonesian chicken from now on!!! item not reviewed by moderator and published
This Chicken us super easy and tasty, I made it for a Sabath dinner in my house and was a hit!! item not reviewed by moderator and published
Wonderful recipe. Next time I may try it with boneless chicken thighs. So tasty! item not reviewed by moderator and published
this was probably the most moist chicken ive ever had although i would suggest either going light on the garlic and ginger, because the flavor was strong, or instead of marinating over night marinate it maby ten hours from morning to dinner time. and the best way to serve it is with white rice. item not reviewed by moderator and published
This is great -- though I feel everyone knows by now about this recipe. A real crowd pleaser, family pleaser, cooking for one pleaser, etc. ! item not reviewed by moderator and published
The chicken was bland and a little too sweet. I am surprised because i usually enjoy Ina's recipes. Maybe i did something wrong but i will definitely not be making this recipe again item not reviewed by moderator and published
I went by Ina's recipe step for step and it was sooooooo good!! Marinated my chicken breasts overnight and I think that is key. The flavor was out of this world! I always try out the FN chefs recipes as they are given the first time I make them so I can give correct reviews..all others that add this and/or leave out that, I don't understand how they can give a correct review if they change it up???? Anyway, Iove Ina's recipes and will continue to follow her on FN!! item not reviewed by moderator and published
This is really a fantasticmeal, but i made some modifications , i added a pinch of salt and pipper to the marinade,and reduced the qunatity of the ginger a little bit.....it was really fantastic and I will make again and again ...and i think I can improvise also again and again.... item not reviewed by moderator and published
We loved it!!!! The only thing I did differently, was reduced the sauce. I will make this again and it's very easy. item not reviewed by moderator and published
OMG.....this chicken was soooo delicious. I have tried several similar recipes, called Hawaiian chicken. This beat them all. The marinating is key. I used only breasts and halved them before marinating. Next time I will add canned pineapple, without juice, and red bell peppers when I put in oven. Probably a cornstarch slurry once cooked and maybe a sprinkle of cilantro too. In any case, the recipe is delicious as is! item not reviewed by moderator and published
This was so good. I cut recipe in half and used boneless skinless thighs. It was awesome. Would use low sodium soy sauce though. item not reviewed by moderator and published
I just wasn't real crazy about this recipe. I like the general idea of the flavors but this recipe just seemed to be missing something. Giada DeLaurentis has a similar recipe for what she calls balsamic chicken drumettes which takes most of the above same ingredients plus some balsamic vinegar, fresh rosemary, &amp; a few other ingredients which makes a PERFECT combination. I think when I'm in the mood for these flavors again, I'll stick with the balsamic chicken drumette recipe which is basically the same flavors with a finishing touch. I hope no one takes offense to my comparing two hosts' recipes but I just couldn't help but notice the similarity except this one just seemed to be missing whatever Giada's had. item not reviewed by moderator and published
Whenever I find a recipe that I'm going to try, I like to scan the reviews, and just for fun, check out the one star reviews. 99% of the time the one stars are so off base that it's funny! Some one star reviewers that said "A half a cup of minced ginger? That is insane!" and "The flavors WAY over powering" must have a palate for milk toast (or did they use 1/2 cup of dry ginger??. I made this recipe as written and it was wonderful! Yes, I used a 1/2 cup of grated fresh ginger (one whole hand. The flavors were bold and delicious! It did smell up my kitchen, but with a mouth watering aroma of braising teriyaki-like chicken. I did marinate the chicken over night and would recommend doing that. It was not too sweet, but maybe a little too salty for some. The next time I make this (and I will make this again, I'll try low-sodium soy sauce instead of regular. This is a great recipe, you must try it! item not reviewed by moderator and published
I cut back the soy sauce to 3/4 cup of low sodium. I used skinless, boneless chicken thighs. I served w/ roasted carrots and green basmati rice from the same episode. It was a total hit -- even w/ my picky 6 yr old!!! item not reviewed by moderator and published
Wonderfully easy recipe that yields fabulous results. I would suggest putting a little bit of the sauce in the pan before adding the chicken pieces -- and then continuing to pour the majority of the sauce over the chicken. I used only chicken thighs. Despite having loads of fresh ginger and garlic, the chicken had a nice subtle flavor. Even my 91-year-old mother ate two pieces. item not reviewed by moderator and published
I added a large pinch of hot red pepper flakes and a couple of tablespoons of dry sherry, to the marinade. And, sorry, Ina, I know you don't like cilantro, but I topped the chicken with chopped fresh cilantro before serving. So easy and delicious. item not reviewed by moderator and published
Looks &amp; Sounds great! Have to try it. item not reviewed by moderator and published
The chicken is perfectly cooked every time. So easy and since we cook a lot of Asian food, we have most of the ingredients in our pantry all the time. I have tried this on the grill. Creates a bit of a mess (caramelized honey, but I've discovered it you cook the chicken until it about 10 - 20 minutes before it's finished in the oven. Finishing it on the grill is to die for! Depending on how hot your grill is and how carmelized you like your chicken, decides how long you keep the chicken in the grill. item not reviewed by moderator and published
perfect balance of everything! I made bite-size pieces and then rolled it into crepes. delicious! thanks for sharing! item not reviewed by moderator and published
Thank you Ina, You have done it again!!!! This recipe was so easy to make and was soooo delish!!! item not reviewed by moderator and published
I made this for my mom's birthday dinner party last weekend and I used thighs instead and doubled the recipe. My mom and guests loved it, they raved. I pared it creamed spinach and couscous. The couscous was awesome with the pan drippings. Another winner from Ina, thank you! item not reviewed by moderator and published
This was great! I served it with plain rice and grilled mushrooms. Thanks Ina! item not reviewed by moderator and published
Just divine .... good recipe for Valentine's day item not reviewed by moderator and published
The marinade tastes great! So simple and easy. I added the zest and juice of a lime, some OJ concentrate and pepper. I put it over chicken thighs that I'm cooking tonight. Can't wait! item not reviewed by moderator and published
Made this last nite, fantastic! I used split chicken breasts with skin and bones as it was on sale. I love every recipe that I've made from her--so simple, delicious and easy to make! I did use 3/4 C of honey versus a full cup--I dont like it too sweet and added a bit of crush red pepper for a little heat and teaspoon or 2 of lime juice. The chicken was so moist, juicy and skin crispy, served with brown rice-another fav and go to! item not reviewed by moderator and published
Ina is amazing. Such a simple recipe, such a huge flavour. I made this with skinless, boneless thighs, as that is all that I had on hand and it turned out very well. I added a dash of toasted sesame oil, toasted sesame seeds and a teaspoon or so of lime zest. The sauce didn't thicken up, but I think that was due to the fact that I had a small pan so everything was crammed together and didn't have the exposure to heat which would allow thickening/reduction and carmelization. My husband pulled the dish out of the oven when it was done cooking. I was in the other room and heard, "Oh. My. God" as he took his first bite. It IS that good. Extremely tender, as well. I will definitely make this again and again. item not reviewed by moderator and published
Tasty but, the sauce was not thick enough. Per the review below,you need to add corn starch to thicken it up. The kids had seconds, so it was a hit. item not reviewed by moderator and published
I was rearranging my recipes when I tripped back over this little gem. This is incredibly easy to make and very, very good. Thanks Ina! item not reviewed by moderator and published
I took this to a 'cook off' party and everyone loved it! No one believed me when I tried to explain it's one of the simplest things I've ever made. 10 minutes of prep, overnight refrigeration, then bake. Did I mention the sauce is only 4 ingredients? So awesome. I think next time I will try it with boneless chicken breast or at least pre cut chicken. It's worth it to me to skip cutting it myself which took me way longer than it should have! item not reviewed by moderator and published
Very good, but if you don't like ginger you may not like this. I served this with Ina's herbed basmati rice and broccoli. Once cooked I poured the sauce into a grease separater. To the degreased liquid I added cornstarch (mixed with a little water) to thicken the sauce. Made both chicken and rice per directions, although I did not use quite the amount of ginger because I ran out- still enough ginger. item not reviewed by moderator and published
Mmm Mmm Good. Made today is was moist and tender. I was so proud i sent a picture of dish to my friend. I took the chicken and basted it with the sauce a couple of times during cooking process. Thanks Ina. item not reviewed by moderator and published
Ina, I have made many of your receipes and most have been very good. I love you Inda however this was Terrible!!!!! I followed the directions to the T as I always do the first time I make something. The flavors WAY over powering. Would never make this again, my entire family disliked it as well. Sorry Ina. Carrie, Atlanta GA item not reviewed by moderator and published
I have made this twice and it was a huge hit. I use a chicken roaster both times and it soaked up the marinade like a sponge. This is a very simple but favorful meal. A can't miss. item not reviewed by moderator and published
My husband and I loved this dish. I made it with boneless, skinless chicken breasts, and they came out fork-tender, and full of flavor. The taste was a little heavy on the soy sauce, so next time I'll probably add a bit more honey. Overall, this recipe is definitely a winner. item not reviewed by moderator and published
This recipe is a keeper! The only thing I would do differently next time is to remove the skin, but that's just a personal preference. item not reviewed by moderator and published
Two things I liked about this recipe- it was easy to prepare and I could bake it in the oven. I suggest serving with steamed rice. It was good, but I can not rate it as excellent. item not reviewed by moderator and published
This is a great recipe for a dinner party of 6 people. I have used it several times and it is a very reliable and well liked main dish. I do remove the skin before marinating and serve it with plenty of the rich sauce in the pan. Baked rice and green beans are perfect companions to this delightfully favored dish. My guests have all asked for the recipe and rave about the tenderness of the chicken. I used fresh ginger, garlic and honey I bought at the farmer's market as well as low sodium soy sauce. thanks, Ina! item not reviewed by moderator and published
I usually love Ina's recipes. I followed this on exactly as written, but found the skin to be very soggy, even after 30 minutes at a higher temp. I also thought the flavor to be surprisingly bland, considering all of the garlic and ginger that went into it. I will not repeat this one, but move onto another. Ironically, we had to cancel our dinner guests for the evening, but I already had this marinating. I will do better for them. item not reviewed by moderator and published
I would definitely make this again. Only made 1 whole chicken cut up followed the recipe as is. I marinated for only 12 hours and the it came out tender. The aroma of the marinade of the ginger filled the whole house. Why cant they make air freshner like that? Next time I'll make extra and let it marinade for 24 hours. item not reviewed by moderator and published
I made this tonight for dinner and my toddler and husband both really loved it, as did I. I served it with jasmine rice and veggies and I only wish we had leftovers for my lunch tomorrow :D I will definitely be making this chicken again. It was so simple and I already had the ingredients in my pantry/fridge. Ina never lets me down. item not reviewed by moderator and published
This is basically Teriyaki Chicken but "Indonesian Ginger Chicken" does sound more fancy and daring. I used low-sodium soy sauce and I didn't marinate the chicken overnight, only for a few hours but it still came out moist and flavorful. I cooked the chicken for the recommended cooking time and then took it out to rest on a plate. The sauce was quite thin and my family really likes sauce on whatever we are eating so I poured the remaining liquid in a saucepan and whisked in some cornstarch just to thicken it up so that it was pourable. This is was a very simple recipe but it was very good. I served mine with mushroom rissoto and green beans from my garden. Fantastic! item not reviewed by moderator and published
A terrific recipe!! Combine it with the other items from the episode. Great for someone who isn't very experienced. item not reviewed by moderator and published
This is a perfect recipe. Simple and inexpensive ingredients, and SO easy to make. I use chicken thighs versus a whole chicken, and its great. This is a perfect DATE dish. Your house will smell incredible, and your date will be totally impressed. Serve with some Jasmine rice ( I get frozen from trader joes) and a salad and your golden. Tip...to chop all the garlic I use ina's trick...drop them down the tube of a food processor while the blade is running...the machine takes all of one minute to mince all of it. item not reviewed by moderator and published
my family loves this recipe its on my repeat list i love the smell from the kitchen when cooking this mouth watering item not reviewed by moderator and published
My husband said this may be the best chicken he's ever eaten! I used a variety of chicken pieces and the boneless, skinless breast were by far our favorite. It was so moist, juicy, and literally melted in your mouth. The other pieces were yummy, but wow, the boneless breasts were amazing. This recipe is definitely a keeper! item not reviewed by moderator and published
I have made this recipe over a dozen times for small and large dinners. The only thing I tend to do differently is that I cook it with only bone-in, skin on chicken thighs. I follow the same directions for cooking time/degree and amount of marinade. Very affordable to cook for a large crowd too! Serve with rice and roasted carrots! Everybody LOVES it! item not reviewed by moderator and published
Follow the directions exactly. The skin comes out so brown and crispy, it's delicious. I'm going to make it today, marinate overnight, and put the chicken on the grill tomorrow, can't wait. item not reviewed by moderator and published
Recipe looks wonderful, &amp; I plan to try it on my next company dinner All Ina's recipes are great. About the ginger I peel, dice &amp; grind in the cup that came with my stick blender. Works great. I usually put 2 tsp into plastic shot glasses &amp; freeze, then pop out the cubes &amp; store them in a plastic bag in the freezer for later use. Fresh ginger when ever you need it. item not reviewed by moderator and published
When I make this again, I will probably pump up the flavor with some spices or peppers. It's tasty, but a little on the blah side. item not reviewed by moderator and published
So far, the Barefoot Contessa hasn't failed me. This chicken recipe was so delicious even my picky 7 yr old liked it. I've made it 2x so far and both times I skimped on the ginger just a bit but still came out fantastic. I had a hard time grating the ginger the 1st time I attempted the dish (it kept fraying)but took the advice of someone and froze it for a little while and it helped tremendously. This recipe is now one of my top "go to" chicken dishes! item not reviewed by moderator and published
This dish was first served as the entree, at a child's birthday party and everyone loved it (including the kids)! It was easy to prepare and is a great dish to serve to a crowd. It is an all time family favorite and we always keep the ingredients on had to whip up a batch at a moments notice. Thanks for this one! item not reviewed by moderator and published
Red button above Recipe "Ingredients" item not reviewed by moderator and published
No, it will burn for sure with the honey added.  item not reviewed by moderator and published
nope. Indonesia is comprised of over 1300 islands. Authentic? ? Which Island? item not reviewed by moderator and published

This recipe is featured in:

Help Around the Kitchen