This recipe is from my mom... I *think* it's a Barefoot Contessa recipe... at any rate, she made this when I was visiting last week, and it's SO GOOD!
When my mom made it, she made a pan of skinless boneless chicken breasts (and a pan of thighs, for everyone else). I would use bone-in breasts, skin removed; they don't seem to dry out as much in baking.
1 cup honey
¾ cup soy sauce
¼ cup minced garlic
½ cup peeled and grated fresh ginger root
2 chickens (3-1/2 pound each) quartered
Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat just until honey is melted. Arrange the chicken in a large shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat oven to 350 degrees.
Place the baking pan in the oven and bake for ½ hour. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees. Continue baking for 30 minutes or until the juices run clear.
Also, since the pan with the breasts in it had very little in the way of fat/grease, she used the cooked marinade and juices as a sauce for steamed rice. Obviously, don't do this if you have mixed chicken parts in the same pan - the fat from the thighs and skin would make it unsafe for IBS'ers.
Print
Remind Me
Notify Moderator
|
Posts
Indonesian Ginger Chicken
