Indonesian Ginger Chicken

Ingredients

• Chicken, skin only

  Broilers or fryers, raw

  9 unit (yield from 1 lb ready-to-cook chicken) or 423g

• Honey

  1 cup or 339g

• Soy sauce

  Regular sodium, Shoyu

  ¾ cup or 191g

• Ginger

  Spices, ground

  ½ cup or 43g

• Garlic

  Raw

  ½ cup or 68g

Directions

1. Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
2. Place chicken, skin side down, in appropriately sized casserole.
3. Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
4. Preheat oven to 350.
5. Cook chicken, covered, for 30 minutes.
6. Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.
7. Make sure that the sauce does not cover chicken, and only reaches about halfway up.
8. This will let the skin get crispy and gorgeously dark.
9. I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).
10. To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.
11. To serve: Thaw in fridge and proceed with cooking directions.