Indonesian Ginger Chicken

I got this recipe from a church cookbook, specifically my church cookbook.  I actually grew up down the street from the lady who submitted the recipe.  I feel like that has to be the most classically southern thing ever.


I love this cookbook because I know so many of the ladies who added recipes.

I don’t know how Indonesian this recipe is…the lady who submitted it is certainly not Indonesian.  It is definitely gingery though.  Shout-out to my wedding gift box grater for making the ginger grating process much less painful. Also…so much garlic! I’ve never put that much into one recipe before.  I should invest in something that makes the mincing process easier.

Indonesian Ginger Chicken
This recipe requires overnight marinating.
Ingredients
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup peeled and grated fresh ginger
6 bone-in chicken breasts (or two chickens quartered with backs removed)

Directions
Cook the honey, soy sauce, garlic, and ginger in a small saucepan over low heat until the honey is melted.  Arrange the chicken in large, shallow baking pan, skin side down, and pour on the sauce.  Cover the pan tightly with foil.  Marinate overnight in the refrigerator.  Preheat oven to 350.  Place the baking pan in the oven and bake for 1/2 hour.  Uncover the pan, turn the chicken skin side up, and raise temperature to 375.  Continue baking for 30 minutes or until the juices run clear and the sauce is a rich dark brown.