You gotta love recipes that have only five total ingredients, especially when they are so full of flavor like this one! Even with a busy work week, this dish is easy enough to pull together. I made the marinade and let the chicken soak in the sauce overnight. Then I popped the baking pan in the oven when I came home from work—too easy! The chicken came out browned, moist, and delicious with the flavors of the ginger and honey permeating the meat.
I served this dish with basmati rice and roasted carrots to round out dinner. Thanks to Todd of A Cooking Dad for selecting this Barefoot Bloggers recipe.
Source: Indonesian Ginger Chicken, Barefoot Contessa
1 cup honey
¾ cup soy sauce
¼ cup minced garlic (8 to 12 cloves)
½ cup peeled and grated fresh ginger root
2 (3 ½ pound) chickens, quartered, with backs removed
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.