Ina Garten’s Indonesian Chicken

Why Make This Recipe

Ina Garten’s Indonesian Chicken is a flavorful dish that brings the tastes of Southeast Asia right to your kitchen. The combination of coconut milk, soy sauce, and spices creates a rich, savory marinade that tenderizes the chicken. This recipe is perfect for a family dinner or for entertaining guests. Not only is it delightful to eat, but it’s also easy to prepare!

How to Make Indonesian Chicken

To start, gather all your ingredients. You’ll need 2 pounds of chicken thighs, a can of coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, turmeric, coriander, salt, and pepper. Don’t forget to grab some chopped cilantro for garnish!

Ingredients

• 2 pounds chicken thighs
• 1 can (13.5 oz) coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon coriander
• Salt and pepper to taste
• Chopped cilantro for garnish

Directions

1. In a large bowl, whisk together the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, turmeric, coriander, salt, and pepper.
2. Add the chicken thighs to the marinade, making sure they are well coated. Marinate in the refrigerator for at least 1 hour or overnight for best results.
3. Preheat the oven to 375°F (190°C).
4. Place the marinated chicken in a baking dish and pour the remaining marinade over the chicken.
5. Bake for 35-40 minutes or until the chicken is cooked through and the juices run clear.
6. Garnish with chopped cilantro before serving.
7. Enjoy your Indonesian chicken with rice or vegetables.

How to Serve Indonesian Chicken

Serve this delicious Indonesian chicken hot from the oven. It pairs well with a side of steamed rice or sautéed vegetables. You can also add a fresh salad for a light and refreshing contrast.

How to Store Indonesian Chicken

If you have leftovers, store them in an airtight container in the refrigerator. The chicken will stay fresh for about 3-4 days. You can also freeze the chicken in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it thoroughly.

Tips to Make Indonesian Chicken

For the best flavor, consider marinating the chicken overnight. This allows the spices to penetrate the meat fully. If you like a bit of heat, feel free to add some red pepper flakes to the marinade. You can also experiment with other herbs, such as lemongrass, for a unique twist.

Variation

You can easily customize this dish by substituting chicken thighs with chicken breasts if you prefer leaner meat. Just adjust the cooking time since chicken breasts may cook faster. Additionally, you can try adding vegetables to the baking dish, such as bell peppers or snap peas, to create a one-pot meal.

FAQs

Can I use other types of chicken?
Yes, you can use bone-in chicken pieces or chicken breasts. Just adjust the cooking time accordingly.

What can I serve with this chicken?
This Indonesian chicken goes well with steamed jasmine rice, stir-fried vegetables, or a light salad.

Can I prepare this dish ahead of time?
Absolutely! Marinate the chicken a day ahead and bake it when you’re ready to serve. It’s a great way to save time on busy days.

Conclusion

Ina Garten’s Indonesian Chicken is a fantastic dish that combines rich flavors and simple preparation. If you want to explore similar recipes, you can check out the Indonesian Ginger Chicken Recipe on Food Network for another delicious option!

Indonesian Chicken

A flavorful dish that brings the tastes of Southeast Asia right to your kitchen, featuring a rich, savory marinade that tenderizes the chicken.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indonesian, Southeast Asian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds chicken thighs
• 1 can (13.5 oz) coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon coriander
• to taste Salt and pepper
• garnish Chopped cilantro

Method

 

Preparation

1. In a large bowl, whisk together the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, turmeric, coriander, salt, and pepper.
2. Add the chicken thighs to the marinade, making sure they are well coated.
3. Marinate in the refrigerator for at least 1 hour or overnight for best results.

Cooking

1. Preheat the oven to 375°F (190°C).
2. Place the marinated chicken in a baking dish and pour the remaining marinade over the chicken.
3. Bake for 35-40 minutes or until the chicken is cooked through and the juices run clear.
4. Garnish with chopped cilantro before serving.

Notes

For the best flavor, consider marinating the chicken overnight. If you like a bit of heat, feel free to add some red pepper flakes to the marinade. You can also experiment with herbs like lemongrass for a unique twist. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.