Ina Garten Indonesian Chicken (Printable version)
Tender chicken roasted with coconut milk, lime, and warming spices for a vibrant, flavorful main dish.
# What you'll need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade
03 - 1 (13.5 oz) can coconut milk
04 - 2 tablespoons tamari soy sauce
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 - 1/2 teaspoon chili flakes, adjust to taste
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon freshly ground black pepper
→ For Serving
15 - 2 tablespoons fresh cilantro, chopped
16 - 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 and refrigerate for at least 2 hours, or ideally overnight for the most flavorful results.
03 - Preheat the oven to 400°F. Remove the chicken from the marinade 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 cooking, until the skin is golden and the internal temperature reaches 165°F.
05 - Switch the oven to broil for the final 2 to 3 minutes to crisp the skin, watching carefully to prevent burning.
06 - Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.
07 - Arrange the chicken on a platter, garnish with chopped fresh cilantro and lime wedges, and serve hot alongside steamed jasmine or basmati rice.
# Expert Advice:
01 -
- The coconut milk marinade does double duty by tenderizing the chicken and creating a caramelized crust that is absolutely irresistible.
- It looks like you spent all day in the kitchen but the hands on work is barely twenty minutes.
02 -
- Do not skip the resting period because cutting into the chicken too early sends all those delicious juices running onto the cutting board instead of staying in the meat where they belong.
- Reserving the marinade for basting is the single step that transforms this from good roasted chicken into something people will text you about the next day.
03 -
- Pat the chicken pieces dry with paper towels before adding them to the marinade because excess moisture prevents the spices from adhering properly and weakens the overall flavor penetration.
- If you want the most dramatic presentation use a combination of thighs and drumsticks because the varied shapes on the platter look far more impressive than a single cut.