Photo: Indonesian Ginger Chicken Recipe
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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By JDublin
on March 01, 2013
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Excellent as are all Ina's recipes. I would use less Soy Sauce next time though.
By Leesher
down south
on December 28, 2012
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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.
By Melissa M.
Evanston, IL
on December 06, 2012
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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!
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