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Indonesian Ginger Chicken

May 1, 2006 by Feisty Foodie Leave a Comment

I read this recipe on jnet’s site and decided to try it, even though I hate ginger.  It sounds so yummy and I’m all for recipes that are quick’n’easy, which, because this involves the oven, this definitely is.  I modified the recipe she quoted to suit my tastes…

  • 1 cup honey
  • 1 cup soy sauce
  • 3 tablespoons minced garlic
  • fresh ginger root… grated/minced; I don’t like ginger so I used only about a 1 inch long piece of ginger root, grated fine
  • chicken thighs- I used bone-on, skin-on.

Combine sauce ingredients in small sauce pan over low heat; stir to combine.  Heat only until honey has integrated. 

Place chicken, skin side down, into large casserole.  Allow to marinate overnight (I covered mine in saran wrap and put it in the fridge). 

Preheat oven to 350 degrees.  Bake for 30 minutes, then flip the chicken.  Continue baking for another 30 minutes. 

I didn’t have an oven to use when I made this, I made it in a toaster oven.  You read that right.  Toaster ovens, if you don’t open the thing at all- and mostly why would you since it’s got a clear glass front- retain heat very well so the cooking times were drastically reduced for me, though I had to cook it in two batches. 

(Sorry for the red tablecloth interfering with the colors here…) Also, probably because I used skin&bone-on chicken thighs, when I pulled the dish out of the [toaster] oven, there was a lot of fat in the sauce, and it had not thickened whatsoever.  So I skimmed a bit of the fat off, poured the remaining sauce into a saucepan, and thickened it using cornstarch slurry.  And mixed with white rice, was absolutely delicious. 

I served this with rice and bok choi.  The chicken was tender, juicy, and deliciously bursting with flavor.  The ginger, since I used to little, could hardly be detected, though it was still there.  It mellowed out the honey so that the honey did not overwhelm the tastebuds.  So good.  I would make this again and already have made it again, using chicken breasts, which you should know cooks much faster than dark meat (oops).  Seriously, this dish was dogged by my family, you can ask them about it

Enjoy~!
thanks Jnet

Filed Under: Chicken, Recipes Tagged With: Chicken

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