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Ina Garten's delicious Indonesian Chicken recipe served on a plate

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.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
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.