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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 225 reviews
By ashley0001
Pulaski, VA
on January 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Honeyeyes1
on January 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By lsmantigua
Antigua
on January 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 225 reviews