Indonesian Ginger Chicken (aka glorified teriyaki)

by Laura

I was out of town for the fourth of July weekend and after a long weekend of eating out and drinking too much I really felt like I should cook something. But I was also feeling very lazy. This recipe was a good compromise. The recipe called to marinate it overnight but I did for only about two hours and it worked fine.

Ina Garten describes this as Indonesian ginger chicken, but my trusted food taster took a couple bites and said, "Good teriyaki!" I agree and it would be an easy dish to cook for a crowd without too much trouble.

Could you buy similar chicken at SanSai Japanese grill for $4.95 and no dishes to clean? Probably but whatever! 

Could you buy similar chicken at SanSai Japanese grill for $4.95 and no dishes to clean? Probably but whatever! 

Indonesian Ginger (Teriyaki) Chicken

adapted from Ina Garten

3.5 lbs chicken breasts (I used bone-in skin on but any variation would work)

3/4 cups honey

2/3 cups soy sauce

1/3 cup peeled and chopped fresh ginger

4 tsp chopped garlic

Heat the soy sauce, ginger, garlic and honey over low heat until the honey thins. Place chicken in a baking pan skin side down and pour sauce over. Cover pan with aluminum foil and refrigerate for as many hours as you have, up to overnight.

When ready to cook, preheat oven to 350 and cook for 30 minutes. Uncover the pan and flip the chicken so skin side is up. Increase temperature to 375 and cook another 35 minutes or until chicken is cooked through. 

I served it with rice and salad and ate it leftovers for the rest of the week as salad, tacos, etc.

 

Pour extra sauce over rice

Pour extra sauce over rice