Indonesian Ginger Chicken


  • 1 cup honey
  • 3/4 cup soy sauce (I use low sodium)
  • 1/4 cup minced garlic (8 to 12 cloves)
  • 1/2 cup peeled and grated fresh ginger root
  • 6-7 pounds bone-in chicken, about 8-9 pieces, legs, thighs, breasts or wings. see my notes below


  • Stir along the honey, soy sauce, garlic, and ginger root during a little pan till utterly combined. If needed, heat over low heat till the honey is liquid however I don’t realize this can be necessary.
  • organize the chicken during a layer during a shallow baking pan, skin aspect down, and pour on the sauce. cowl the pan tightly with aluminium foil. marinade nightlong or for a minimum of 4-5 hours within the icebox.
  • heat up the kitchen appliance to 350 degrees F.
  • Place the baking pan within the kitchen appliance and bake for half-hour. Uncover the pan, flip the chicken skin aspect up, and lift the temperature to 375 degrees F. Continue baking for half-hour or till the juices run clear after you cut between a leg and thigh and also the sauce could be a wealthy, dark brown.

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