Books 'N Cooks

Two of my fave things: reading & cooking


  • Quantcast
  • Enter your email address to subscribe to Books n' Cooks and receive notifications of new posts by email.

    Join 13 other followers

Indonesian Ginger Chicken

Posted by booksncooks on January 14, 2010

I love meals that are quick to prepare. This one only took me 5-10 minutes to actually prepare, making the sauce. I marinated it for only a couple hours and it came out great. Sweet sauce and moist chicken, my only complaint was that I hate picking the chicken off the bone. I’d love to try this as a marinade and sauce for grilled chicken cutlets this summer.

Indonesian Ginger Chicken

Adapted From: The Barefoot Contessa Cookbook

Ingredients:

  • 1/2 c. honey
  • 3/8 c. low-sodium soy sauce
  • 1/8 c. minced garlic (4-6 cloves)
  • 1/4 c. peeled & grated fresh ginger root
  • 8-10 chicken thighs

Marinade: In a small sauce pan over medium-low heat, combine honey, soy sauce, garlic and ginger root. Heat until honey is melted and sauce is combined.

In a shallow baking pan, place chicken thighs skin side down. Cover in sauce.

Cover with aluminum foil and marinade at least 2 hours or overnight.

Cook: Preheat the oven to 350F.

Cook the chicken for 30 minutes with foil on. Uncover pan, flip chicken, and raise the temperature to 375F. Roast for another 20-30 minutes, until cooked through. Sauce will be a deep brown.

Serve over rice or with a side of Green Beans.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

 
%d bloggers like this: