Indonesian Ginger Chicken
Great. From the Barefoot Contessa.
1 c honey (or marmalade or brown sugar + water)
3/4 c. soy sauce
1/4 c. minced garlic (8-12 cloves)
1/2 c. peeled and grated fresh ginger
2 chickens, quartered with backs removed or pieces
Cook hte honey, soy sauce, garlic and ginger ina small saucepan over low heat until the 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 350F.
Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375F. Continue baking for 30 minutes or until juices run clear.
1 c honey (or marmalade or brown sugar + water)
3/4 c. soy sauce
1/4 c. minced garlic (8-12 cloves)
1/2 c. peeled and grated fresh ginger
2 chickens, quartered with backs removed or pieces
Cook hte honey, soy sauce, garlic and ginger ina small saucepan over low heat until the 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 350F.
Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375F. Continue baking for 30 minutes or until juices run clear.
