This is one of those recipes that you can file in your easy and do ahead file. It is time again for Barefoot Blogger Thursday and this week’s recipe was chosen by Todd of A Cooking Dad. Ina Garten’s Indonesian Ginger Chicken requires only prep time at the beginning and then it marinates in the sauce until you are ready to put it in the oven. The honey and soy sauce thicken to coat the chicken and the ginger and garlic impart a flavorful note.
The next time I make this chicken (and there will be a next time) I will make the following changes. I will add another flavor component like pepper flakes or hot sauce. It was a bit too sweet. I will take the skin off of the chicken for a lower fat version. And I will use dark meat only. Although I love chicken breasts, the thighs and legs seemed to absorb the sauce flavors better. I also halved the recipe for just the two of us. Thank you Todd for choosing another Barefoot Contessa winner.
INDONESIAN GINGER CHICKEN
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated ginger root
2 (3 1/2 lb.) chickens, quartered with backs removed
Cook the honey, soy sauce, garlic and ginger root in small saucepan over low heat until 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 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.