Sunday, February 21, 2010

Indonesian Ginger Chicken

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup grated ginger

~3.5 lbs of bone-in skin-on chicken(2 chickens)

1 Tbs corn starch

Cook honey, soy, garlic, and ginger in small sauce pan until honey has melted. Place chicken in Pyrex baking pan (9x13), skin side down and pour on sauce. Cover with foil and marinate overnight in the refrigerator (3 hrs is fine).

Preheat oven to 350.

Bake chicken for 30 min with the foil still on. Uncover the pan and turn chicken skin side up and raise the temp to 375. Bake for another 30 minutes or until the juices run clear. Remove chicken to serving plate and bring pan juices (there will be a lot) to a boil in a small sauce pan. Create a slurry with corn stark and let marinade thicken into a glaze. Pour over chicken or serve as a gravy.

This was excellent with stir fried veggies and coconut rice.

Ina Garten

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