Indonesian Ginger Chicken

Master Chow declares that this is his favorite chicken dish. No contest. Another Ina Garten winner! And it is so easy to do. It will, of course, leave the entire house smelling of garlic and ginger for hours. Really.

I have altered the cooking time from the original recipe to what works best for me.

Indonesian Ginger Chicken

Adapted from a recipe by Ina Garten

• 4-5 pounds of chicken (I usually make this with all breasts)
• 1 cup soy sauce (preferably naturally brewed)
• 3/4 cup honey
• 1/2 cup chopped fresh ginger
• 1/4 cup chopped fresh garlic

Combine ingredients in a sauce pan, over low heat, until well mixed. Do not boil or overheat. Place chicken, breast (or skin) side down, in oven safe baking dish. Pour the cooled marinade over the chicken. Cover with foil and refrigerate for 8 hours or overnight. I usually rotate the pieces after about four hours, but before it goes in the oven, I make sure the pieces are breast (or skin) side down again.

Remove chicken from refrigerator about 30 minutes before you plan to cook it. Preheat oven to 350 degrees F. Place chicken in the oven, still covered with the foil, for 45 minutes.

Remove chicken from oven and flip the pieces over. Return the chicken to the oven, uncovered, for another 15-30 minutes. The additional cooking time will vary depending on the size of the chicken pieces.

Enjoy! Definitely to be served with rice!