This week’s Barefoot Bloggers pick comes from Todd of A Cooking Dad. When I saw that his pick involved chicken I wasn’t thrilled because chicken is definitely not my fave. But when I looked at the ingredient list I realized it could be pretty alright. This is a 5-ingredient recipe and uses ingredients that many people would just have on hand. As it turns out this is a perfect weeknight recipe because you throw the marinade together and let the chicken marinate overnight. Then you just pop the pan where the chicken is marinating into the oven and cook. Super simple.
The results were pretty delicious. I used chicken legs instead of a whole cut up chicken for convenience. Next time I’d like to try chicken wings. The chicken cooks to a sweet, spicy and sticky mess. So much flavour but none of the flavours overpower each other. You can totally distinguish the four ingredients in the marinade from one another.
While I do question how “Indonesian” this “Indonesian Ginger Chicken” is, it doesn’t even matter because Ina Garten/ Barefoot Contessa has come up with another quick and delicious meal good enough to serve to company.
Check out Barefoot Bloggers to see how everyone else’s dish turned out.
Ingredients
* 1 cup honey
* 3/4 cup soy sauce
* 1/4 cup minced garlic (8 to 12 cloves)
* 1/2 cup peeled and grated fresh ginger root
* 2 (3 1/2 pound) chickens, quartered, with backs removed
Directions
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.
Preheat the oven to 350 degrees F.
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 375 degrees 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.
(Recipe from 1999, The Barefoot Contessa Cookbook)
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I love this recipe! It’s one of my favorite summertime meals, usually paired with rice and some stir-fried chinese veggies. Not sure whether it’s authentically Indonesian or not either, but it sounds nice
I do a similar recipe to this. Instead of soy sauce I use NoName honey-garlic marinade (has lots of soy sauce & garlic in it already) .
It’s great with boneless skinless chicken thighs especially if you sprinkle them with toasted sesame seeds just before serving.
Cheers
@torontoviewer
Yours looks so sticky and awesome! My sauce definitely was not that thick but it was tasty!
it’s not authentic indonesian since we dont use honey to cook
but it’s definitely a good dish (I’m indonesian). I can see how they are inspired to come up with this dish though. we have a sweet soy sauce and they are probably trying to find a substitute for it.