Barefoot Contessa Indonesian Ginger Chicken

This is the first time since November I have gotten around to this but this week’s recipe was Ina’s Indonesian Ginger Chicken posted from Todd from http://acookingdad.blogspot.com/.

The recipe called for whole chickens but I thought it would be easier for me to just use chicken breasts with the bones in them. The hardest part of this recipe was grating the 1/2 inch of ginger. The easiest way to peel it is to use a spoon. I also have frozen any extra I have in the freezer.

It is a little mushy when it defrosts but if I am not using it I hate to waste it. Also since I was making 2 recipes that day that used garlic and used my mini food prep. to cut up a whole bulb of garlic and put in in the fridge.


I liked this recipe because I was able to prepare the marinade the day before and not worry about what was for dinner the next day since it was already soaking up all the goodness in the fridge. I served brown rice for a side. This was simple and quick outside of the long marinade. I would say it was good I would not say it was fantastic. I am not sure if that is because I usually don’t eat the skin and that is where all the flavor was? I did pour some of the juice over the chicken and rice for more flavor.

Indonesian Ginger Chicken

from Barefoot Contessa 

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

    1. Directions
    2. 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.
    3. Preheat the oven to 350 degrees F.
    4. 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.


    [shopeat_button]

    Find Us On Social Media

    Don’t Miss a Post: Get our Newsletter Today!