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Indonesian Ginger Chicken
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Ginger can exhibit a good bit of heat - especially when the juice is extracted from old fibrous roots - and it mixes in well with many Indo-Asian and Eastern dishes. 
serves 6 - 8

Ingredients

 

1 cup honey

3/4 cup soy sauce

1/4 cup minced garlic (8 to 12 cloves)

1/2 cup peeled and grated fresh ginger root

3  to 4 pounds chicken legs, thighs and breasts – about one whole chicken’s worth

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Indonesian Ginger Chicken
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Directions

 

  1. Simmer honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken pieces in one layer in a shallow baking pan, skin side down, and pour the sauce over the chicken. Cover the pan tightly with aluminum foil and marinate overnight in the refrigerator.
  2. Preheat the oven to 350 degrees.
  3. Place the covered baking pan in the oven and bake for 30°. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375°. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh or instant read thermometer shows 165 degrees. Sauce will be a rich, dark brown.
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