I have every single one of Ina Garten’s cookbooks, so it’s a mystery why it’s taken me so long to try this extremely popular Indonesian Ginger Chicken from her first release. I think it was the 1/4 cup of minced garlic that kept this one at bay.  Now I had planned to make this dish all week, so I had no excuse for half frozen and unmarinated chicken a couple hours before dinner. Winging it has become my latest habit…so I simmered together the garlic, ginger, honey and soy, poured it over the chicken, and allowed the flavors to permeate the chicken as best they could (the recipe calls for marinating overnight).  I used bone-in chicken breasts instead of the two quartered chickens Ina’s recipe called for…and just half the marinade amounts.  After about an hour, I popped the chicken in the oven, skipping the searing on a heated baking dish.  The sweet glaze still browned the skin nicely.

This was a quick, flavorful entree.  The meat was moist and tender, and the sweet and salty sauce that soaked into the rice pilaf side dish was amazing as well.  I can only imagine how fabulous this would taste with the overnight marinating.  This chicken will now become part of our meal rotation…the recipe can be found here on the Food Network website.