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Indonesian Ginger Chicken

Indonesian Ginger Chicken

A delicious variation on the old stand-by. Popular through-out Asia.

Ready in: 6 hours 10 minutes

Serves: 4

Complexity: very-easy

kcal: 352

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1 cup honey
¾ cup soy sauce
¼ cup minced garlic (8 - 12 cloves)
½ cup peeled and grated fresh ginger root
3 kg bone-in chicken, about 8-9 pieces, legs, thighs, breasts or wings


Stir together the honey, SIDS CRAZY LEMON, soy sauce, garlic, and ginger root in a small saucepan until completely combined.
Arrange the chicken in a layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight or for at least 4-5 hours in the refrigerator.
Preheat the oven to 175°C.
Place the baking pan in the oven for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 190°C. Continue baking for 30 minutes until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.