Ina Garten Indonesian Chicken (Printer-friendly)
Tender chicken in fragrant coconut milk marinade with lime, ginger, and warm spices for a vibrant family dinner.
# What You’ll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade
03 - 1 (13.5 oz) can coconut milk
04 - 2 tbsp soy sauce (use tamari for gluten-free)
05 - 2 tbsp fresh lime juice
06 - 1 tbsp brown sugar
07 - 4 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 2 tsp ground coriander
10 - 1 tsp ground turmeric
11 - 1 tsp ground cumin
12 - 1/2 tsp chili flakes (optional, adjust to taste)
13 - 1 tsp kosher salt
14 - 1/2 tsp freshly ground black pepper
→ For Serving
15 - 2 tbsp fresh cilantro, chopped
16 - Lime wedges
17 - Steamed jasmine or basmati rice
# How-To Guide:
01 - In a large bowl, whisk together the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, coriander, turmeric, cumin, chili flakes, salt, and pepper until well combined.
02 - Add the chicken thighs and drumsticks to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 2 hours, or overnight for the deepest flavor.
03 - Preheat oven to 400°F. Remove the chicken from the marinade and arrange on a foil-lined baking sheet or in a large roasting pan. Reserve the remaining marinade for basting.
04 - Roast the chicken for 35 to 40 minutes, basting with the reserved marinade halfway through cooking, until the skin is golden and the internal temperature reaches 165°F.
05 - Switch the oven to broil for the final 2 to 3 minutes to crisp the skin, watching carefully to prevent burning.
06 - Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped cilantro and lime wedges, then serve hot with steamed rice.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you get maximum reward for very little hands on effort.
- It turns ordinary chicken into something that tastes like you ordered it from a restaurant, with a golden crust and impossibly juicy meat underneath.
02 -
- Do not skip the basting step because that second coat of marinade is what builds the lacquered, sticky glaze that makes this chicken unforgettable.
- If you use boneless thighs, reduce the roasting time by about ten minutes or the meat will dry out before you get to the broiling step.
03 -
- Pat the chicken pieces dry with paper towels before adding them to the marinade because excess moisture prevents the skin from crisping properly during roasting.
- Save any leftover marinade and simmer it in a small saucepan for five minutes to create a quick sauce you can drizzle over the rice.