Ina Garten Indonesian Chicken (Print View)
Tender chicken in fragrant coconut milk marinade with lime and aromatic spices for a vibrant, flavorful dinner.
# 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 tbsp soy sauce (use tamari for gluten-free)
05 - 2 tbsp fresh lime juice
06 - 1 tbsp brown sugar
07 - 4 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 2 tsp ground coriander
10 - 1 tsp ground turmeric
11 - 1 tsp ground cumin
12 - ½ tsp chili flakes (adjust to taste)
13 - 1 tsp kosher salt
14 - ½ tsp freshly ground black pepper
→ For Serving
15 - 2 tbsp fresh cilantro, chopped
16 - Lime wedges
17 - Steamed jasmine or basmati rice
# Method:
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 thoroughly combined.
02 - Add the chicken thighs and drumsticks to the marinade, turning each piece to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight for the most developed flavor.
03 - Preheat the oven to 400°F. Remove the chicken from the marinade, shaking off excess, 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. 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, then serve hot alongside steamed jasmine or basmati rice.
# Insider Tips:
01 -
- The coconut milk marinade does double duty, tenderizing the chicken while building layers of flavor that taste like you spent all day cooking.
- Broiling the chicken at the end gives you that crackling skin without deep frying, which means less mess and less guilt.
02 -
- Do not rush the marinating time, because two hours is the absolute minimum and anything less leaves you with chicken that tastes like coconut milk on the surface but plain poultry underneath.
- The broiling step is where the magic happens, but it is also where the disaster happens, so stay at the oven with the light on and the door cracked.
03 -
- Pat the chicken pieces dry before adding them to the marinade, because excess moisture on the surface prevents the spices from penetrating and the skin from crisping properly later.
- Line your roasting pan with foil and then set a wire rack on top so the chicken roasts rather than steams in its own juices, giving you crisper skin on all sides.