Description
Ina Garten’s Indonesian chicken brings bold spices and exotic flavors to your dinner table. Marinated with a complex blend of garlic, ginger, and soy sauce, this dish offers a delicious journey through Indonesian culinary traditions that will delight you.
Ingredients
Scale
Main Protein:
- 2 chickens, 3.5 pounds each, quartered, with backs removed
Aromatics and Seasonings:
- ½ cup fresh ginger root, peeled and grated
- ¼ cup garlic, minced (8 to 12 cloves)
Liquid Ingredients:
- 1 cup honey
- ¾ cup soy sauce
Instructions
- Mince fresh ginger root and garlic, then combine with soy sauce and honey in a small saucepan, simmering gently over low heat until the honey fully dissolves and ingredients blend seamlessly.
- Thoroughly coat chicken pieces with the prepared marinade, ensuring each surface is evenly covered and glistening with the sauce mixture.
- Transfer marinated chicken to a shallow baking pan, arranging pieces in a single layer with skin facing downward, maintaining even spacing between each piece.
- Securely wrap the pan with aluminum foil, creating an airtight seal to lock in moisture and flavors. Refrigerate overnight, allowing chicken to absorb the marinade’s rich, aromatic profile.
- Remove chicken from refrigerator 30 minutes before cooking to reach room temperature, which ensures more even cooking.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), positioning the rack in the center for consistent heat distribution.
- Place the covered pan in the preheated oven and bake for 30 minutes, allowing the chicken to slowly cook and tenderize in its flavorful marinade.
- Uncover the pan, carefully flip chicken pieces so the skin faces upward, and increase oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- Continue baking for an additional 30 minutes or until chicken skin turns a deep, caramelized brown and meat becomes fork-tender, with sauce reducing to a rich, glossy glaze.
Notes
- Infuse chicken with rich marinade flavors by massaging seasoning deeply into every crevice of the meat.
- Refrigerate marinaded chicken for a full 8-12 hours to allow deep penetration of herbs and spices.
- Select a wide, flat ceramic or glass baking dish to promote uniform heat distribution and prevent uneven cooking.
- Monitor internal chicken temperature using a reliable meat thermometer to guarantee safe and perfectly cooked results.
- Remove chicken from refrigerator 30 minutes before baking to ensure more consistent cooking temperature throughout the protein.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Indonesian
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 40 g
- Sodium: 1500 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg