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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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- Course > Main Dish
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- Preparation > Time to Make > > 1 day
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- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
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Featured Reviews for This Recipe
From: KLBoyle
On Sep 7, 2009
This was really tasty! It didn't have as strong a ginger flavor as I expected so next time I will probably add a tbs. or so of dry ginger but I will definitely make again. Thanks!
From: padreaming
On Feb 26, 2009
This didn't have the flavor that we expected. Sorry to say, I would not make this again.
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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