Indonesian Oven-Baked Chicken Pieces
Votes: 1
Time: 1 hour 15 minutes plus marinating time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Before baking, the chicken pieces are tossed in a sweet and spicy marinade of honey, soy sauce, garlic, and ginger and left to marinate overnight in the refrigerator. The next day, roast the chicken directly in this mixture, and you'll have delicious Indonesian-style chicken with a crispy skin and juicy meat. All four components of the sauce blend perfectly, and despite the generous amount of ginger and garlic, the chicken's flavor is surprisingly mild and perfect. Steamed rice makes a perfect side dish. Pour the sauce from the pan over the chicken and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 chickens weighing 1.4 kg each, cut into 4 pieces, remove the backs
- 1 tbsp. honey
- 3/4 cup soy sauce
- 1/4 cup minced garlic (8-12 cloves)
- 0.5 cup peeled and grated fresh ginger root
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Recipes with similar ingredients: chicken, ginger root, soy sauce, honey
Cooking the dish according to the recipe:
- Combine honey, soy sauce, garlic, and ginger in a small saucepan and heat over low heat until the honey dissolves. Place the chicken in a single layer, skin side down, on a shallow baking sheet and pour the sauce over it. Cover the baking sheet tightly with foil. Marinate overnight in the refrigerator.
- Preheat oven to 175°C.
- Place the baking sheet in the oven and bake for 30 minutes. Remove the foil, turn the chicken over, skin-side up, and increase the oven temperature to 190°C (375°F). Continue baking for another 30 minutes, or until the juices run clear when pierced with a fork and the sauce has darkened.
Categories:
recipe / Oven / Main courses / Bird / Asian cuisine / Ina Garten / The Barefoot Countess
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