I always knew I liked ginger, but I never realized just how much until I started writing this blog. Ginger just keeps popping up and since I'm the one choosing the recipes, it stands to reason that I must really love it. So here's another recipe starring my beloved ginger. This recipe is super simple with only four ingredients in the marinade, but the taste is extremely robust. You just know when you see your chicken change from light beige to the color below that it must be loaded with flavor.
INDONESIAN GINGER CHICKEN
Yield: 4 to 6 servings
1/2 cup honey
1/4 cup + 2 tablespoons soy sauce
2 tablespoons minced garlic (about 6 cloves)
1/4 cup peeled and grated fresh ginger root
4 to 6 bone-in chicken thighs or breasts (about 3 ½ lb. total)
1. 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.
2. Preheat oven to 350º F.
3. 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 375º 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.
slightly adapted from The Barefoot Contessa Cookbook by Ina Garten.
 |
| measuring the honey |
 |
| tons of ginger This recipe does call for a lot of ginger, but I didn't use all that! |
 |
| minced garlic I didn't use all of this either (I think I minced extra for something else I was cooking) |
 |
| marinade |
 |
| chicken marinating I only had skinless, boneless thighs, so I used those instead, but I do think the skin-on, bone-in adds flavor (and looks nicer). |
 |
| baked |
No comments:
Post a Comment