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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 4 servings The following items or measurements are not included below: 8 chicken pieces |
||
| Calories 352 | ||
| Calories from Fat 7 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3026mg | 126% | |
| Potassium 371mg | 10% | |
| Total Carbohydrate 86.1g | 28% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 71.0g | ||
| Protein 8.0g | 16% | |
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Ingredients
- 8-9 chicken pieces, skin on (I have use drums and thighs, all breasts, or wings, all delicious. Cooking times are for bone-in, sk)
- 1 cup honey
- 3/4 cup soy sauce
- 1/2 cup finely minced ginger
- 1/2 cup minced garlic
Directions
1
Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.2
Place chicken, skin side down, in appropriately sized casserole.3
Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.4
Preheat oven to 350.5
Cook chicken, covered, for 30 minutes.6
Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.7
Make sure that the sauce does not cover chicken, and only reaches about halfway up.8
This will let the skin get crispy and gorgeously dark.9
I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).10
To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.11
To serve: Thaw in fridge and proceed with cooking directions.
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Featured Reviews for This Recipe
From: FLFroggie
On Aug 24, 2008
Made this tonight after marinating for 24 hours n the fridge. It came out awesome! The ginger flavor really comes through. My honey asked for it again soon.
From: Sithean
On Aug 10, 2008
My husband adored this recipe, and it will definitely be one we make again and again. The only change I'll make is to the freezing part - I'll poke the chicken pieces with a fork several times, then let it marinade in the fridge for several hours, -then- freeze it. The first time I made it, it was delicious, but not quite as flavorful. The 2nd time I made it, I mixed everything up, poked the chicken a few times with a fork, stuck it in a large freezer bag with the marinade, let it sit in the fridge for 4-5 hrs, froze it, thawed it a week later, stuck it in the crockpot on high for ~4 hours, and they were perfect. This is a fantastic "dump" recipe for OAMC.
From: dale!
On May 31, 2002
I was really worried about how this would turn out. The marinade seemed very strong and a bit odd. No need to worry, this produced fabulous tender and flavourful chicken. It was nicely sticky with sweet soft flesh. I used skinless chicken legs. I know it says to use with skin on but skinless was all I had and it still turned out really good but next time I will get skin on legs for this. This was very like somethimg my mum used to make. Great recipe.
From: x
On May 21, 2003
I made this just a couple days ago from Barefoot Contessa. It's posted on the Food Network website under episode: IG1A09 (The Barefoot Contessa Cookbook [1999]) After making it, I discovered that I already have one for Chinese pork that is similar. The Indonesian Ginger Chicken seemed to be a stripped down version of it. Tasted good, but my other recipe is better. By the way, this also works well with turkey.
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