Ina Garten Indonesian Chicken (Printable View)
Tender chicken marinated in coconut milk and aromatic spices, roasted to golden perfection with fragrant Indonesian flavors.
# 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) coconut milk
04 - 2 tablespoons soy sauce (use tamari for 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 chili flakes (optional, adjust to taste)
13 - 1 teaspoon kosher salt
14 - ½ teaspoon freshly ground black pepper
→ For Serving
15 - 2 tablespoons fresh cilantro, chopped
16 - Lime wedges
17 - Steamed jasmine or basmati rice
# How to Make It:
01 - In a large mixing bowl, whisk together the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, coriander, turmeric, cumin, chili flakes, salt, and 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. Remove the chicken from the marinade, letting excess drip off, and arrange the pieces on a foil-lined baking sheet or in a large roasting pan. Reserve the remaining marinade for basting.
04 - Roast the chicken for 35 to 40 minutes, basting with the reserved marinade halfway through the cooking time, until the skin is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
05 - Switch the oven to broil for the final 2 to 3 minutes to crisp the skin, keeping a close watch to prevent burning.
06 - Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
07 - Garnish the chicken with chopped fresh cilantro and lime wedges. Serve hot alongside steamed jasmine or basmati rice.
# Expert Suggestions:
01 -
- The coconut milk marinade does all the heavy lifting, so you get restaurant quality depth with almost no active effort.
- Those crispy broiled edges over juicy, spice soaked chicken will make you question why you ever bothered with plain roasted anything.
02 -
- If you skip the overnight marinade, you will still get a good dish, but you will miss the tenderness and depth that make it unforgettable.
- Do not skip the broil step, those final minutes under direct heat are what create the contrast between crackling skin and succulent meat.
03 -
- Shake the can of coconut milk vigorously before opening so the cream and water blend into a smooth marinade.
- Line your pan with foil and give it a light oil spray, because that caramelized marinade will stick like glue and you will thank yourself at cleanup.