Ina Garten Indonesian Chicken (Printable Version)
Succulent chicken in a rich coconut-spice marinade, roasted until golden and aromatic.
# Ingredient List:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade
03 - 1 can (13.5 fl oz) full-fat coconut milk
04 - 2 tablespoons tamari soy sauce (gluten-free)
05 - 2 tablespoons fresh lime juice
06 - 1 tablespoon brown sugar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 teaspoons ground coriander
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon ground cumin
12 - ½ teaspoon red chili flakes (adjust to taste)
13 - 1 teaspoon kosher salt
14 - ½ teaspoon freshly ground black pepper
→ For Serving
15 - 2 tablespoons fresh cilantro, chopped
16 - Fresh lime wedges
17 - Steamed jasmine or basmati rice
# Directions:
01 - In a large mixing bowl, whisk together the coconut milk, tamari, lime juice, brown sugar, garlic, ginger, coriander, turmeric, cumin, chili flakes, kosher salt, and black pepper until smooth and well combined.
02 - Add the chicken thighs and drumsticks to the marinade, turning each piece to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the most flavorful results.
03 - Preheat the oven to 400°F. Line a baking sheet or roasting pan with aluminum foil. Remove the chicken from the marinade and arrange the pieces skin-side up on the prepared 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 brown and the internal temperature reaches 165°F at the thickest part of the meat.
05 - Switch the oven to broil for the final 2 to 3 minutes to crisp the skin. Watch carefully to prevent burning.
06 - Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro and lime wedges. Serve hot alongside steamed jasmine or basmati rice.
# Expert Tips:
01 -
- The marinade doubles as a basting sauce so nothing goes to waste and every bite is packed with flavor.
- It looks like you spent all day in the kitchen but the oven does almost all the work for you.
02 -
- If you skip the overnight marinade you will still get a good dish but you will miss the deep, permeated flavor that makes this recipe unforgettable.
- The broiler works fast so set a timer for two minutes and check through the oven door because burnt coconut milk is bitter and there is no coming back from it.
03 -
- Use a meat thermometer and pull the chicken at 165 degrees Fahrenheit because overcooked chicken in a dish this good is a tragedy worth preventing.
- Save any leftover marinade, boil it for three full minutes to make it safe, and drizzle it over the rice like a sauce because it is liquid gold.