Indonesian Ginger Chicken

  • Prep Time: 24 hrs
  • Total Time: 25 hrs
  • Servings: 4-6
  • About This Recipe

    “I have never made this without being rewarded with wonderful compliments, followed by adamant demands for the recipe. I got it from my friend Michaela, after adamantly demanding it myself! If making wings with the marinade, simply cook on a baking sheet after you take it out of the fridge.”

    Ingredients

  • 8 -9chicken pieces, skin on( I have use drums and thighs, all breasts, or wings, all delicious. Cooking times are for bone-in, sk)
  • 1cuphoney
  • 3/4 cupsoy sauce
  • 1/2 cupfinely minced ginger
  • 1/2 cupminced garlic
  • Directions

  • Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
  • Place chicken, skin side down, in appropriately sized casserole.
  • Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
  • Preheat oven to 350.
  • Cook chicken, covered, for 30 minutes.
  • Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.
  • Make sure that the sauce does not cover chicken, and only reaches about halfway up.
  • This will let the skin get crispy and gorgeously dark.
  • I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).
  • To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.
  • To serve: Thaw in fridge and proceed with cooking directions.
  • Reviews

  • “I was really worried about how this would turn out. The marinade seemed very strong and a bit odd. No need to worry, this produced fabulous tender and flavourful chicken. It was nicely sticky with sweet soft flesh. I used skinless chicken legs. I know it says to use with skin on but skinless was all I had and it still turned out really good but next time I will get skin on legs for this. This was very like somethimg my mum used to make.Great recipe.”

  • “This was very good. I added a little orange juice to the marinade, as I had a lot of chicken, and it was delicious. The next day, we had it cold and sliced in sandwiches!Kate in Katoomba”

  • “This recipe is FABULOUS! I used boneless, skinless chicken breast pieces and grilled them instead of baking them. This recipe will become a family favorite!”

  • “My husband adored this recipe, and it will definitely be one we make again and again. The only change I’ll make is to the freezing part – I’ll poke the chicken pieces with a fork several times, then let it marinade in the fridge for several hours, -then- freeze it. The first time I made it, it was delicious, but not quite as flavorful. The 2nd time I made it, I mixed everything up, poked the chicken a few times with a fork, stuck it in a large freezer bag with the marinade, let it sit in the fridge for 4-5 hrs, froze it, thawed it a week later, stuck it in the crockpot on high for ~4 hours, and they were perfect. This is a fantastic “dump” recipe for OAMC.”

  • “I have the same recipe from The Barefoot Contessa Cookbook by Ina Garten. Supposedly, Lauren Bacall loves this dish.Thanks for posting!”

  • “I made this just a couple days ago from Barefoot Contessa.It’s posted on the Food Network website under episode: IG1A09 (The Barefoot Contessa Cookbook [1999])After making it, I discovered that I already have one for Chinese pork that is similar.The Indonesian Ginger Chicken seemed to be a stripped down version of it.Tasted good, but my other recipe is better.By the way, this also works well with turkey.”

  • “I LOVED THIS RECIPE! I had chicken thighs thawed and unexpected guest coming for dinner last night.I added a tsp of Red Pepper flakes just to heat the tongue and some pineapple chunks I had in the fridge to the marinade. Only had about 10 hours to marinade, but it worked.I served with a rice pilaf, smiple spinach salad with oranges, &green beans with almonds. I also chilled a Riesling from Chateau Ste Winery in Washington State.It was the perfect choice with the meal. The wine had hints of sweetness but enough acidity to harmonize well with the chicken and side choices. The domestic wine rocked and I did not need an expensive foreign choice to make it work. Ended with some almond cookies.The house smelled wonderful and everyone LOVED the chicken. Thanks for the perfect evening and great go to recipe that does not break the bank.”

  • “Everyone loved this!”

  • “This was very good. I did REMOVE the skin to cut down on fat, so we didn’t get to enjoy that part. I think this marinade would be excellent for a pork roast, and I do plan to try that next.”

  • “This was really tasty!It didn’t have as strong a ginger flavor as I expected so next time I will probably add a tbs. or so of dry ginger but I will definitely make again.Thanks!”

  • “This didn’t have the flavor that we expected. Sorry to say, I would not make this again.”

  • “Okay, I was chopping all the ginger and garlic, all the while thinking this is too much, it’s gonna be too much… Well, I was wrong, this was perfect! And such a beautiful color. We will definately be making this one again!”

  • “Made this tonight after marinating for 24 hours n the fridge. It came out awesome! The ginger flavor really comes through. My honey asked for it again soon.”

  • “I used this recipe with wings I wanted to make.They came out awesome!I put them on the grill and then basted with sauce a couple of times while cooking.Excellent recipe Susie!”

  • “Tried this recipe last night for dinner and found it rather easy to prepare. The chicken had a lovely glaze and though the marinade seemed a little strange at first,the ginger flavour came through quite well.I used 9 pices of chicken (bone-in and skin).And used 1cup each of ginger and garlic as both DH and I prefer spicy food. We found the flavour of soy sauce to be a little more strong than we would have liked it so next time I’d use about 1/2 cup soy sauce.”

  • “Lovely recipe, DH and I really enjoyed it.The glaze was wonderful and the ginger really came through.I used skinless breast as that’s all I had and it was great.I’m not posting my picture as it can’t compare with Charmie’s but will be making this again soon.”

  • “We really loved this dish.I did cut the honey down to 3/4 cup and used boneless skinless chicken thighs as I do not eat skin or cook with it on as a personal preference.For once I did not even have to double the garlic and ginger!I cooked it for about 40 minutes – 20 covered and 20 uncovered – and basted frequently once the cover came off.It came out a lovely dark brown even without the skin and tasted fantastic.This will definitely be made again in our house.Thanks for posting!”

  • “This was good. I used drumsticks and I only got to marinate for almost 4 hrs, next time I’ll do more.This looked beautiful coming out of the oven.It had a wonderful color and you could really taste the ginger but it wasn’t overpowering.Thank you!”

  • “Wonderfully delicious. My family loves this one.”

  • “Loved it and it’s so easy! Thanks for posting!”

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