Ina Garten Indonesian Chicken (Printable)
Tender chicken marinated in coconut milk, lime, and aromatic spices, roasted to golden perfection.
# What You 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 (optional, 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
# Steps:
01 - In a large bowl, whisk together the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, coriander, turmeric, cumin, chili flakes, salt, and pepper until 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 overnight for the deepest flavor penetration.
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 achieve an extra-crisp skin. Watch carefully to avoid burning.
06 - Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
07 - Garnish with chopped fresh cilantro and lime wedges. Serve hot alongside steamed jasmine or basmati rice.
# Expert Advice:
01 -
- The coconut milk marinade doubles as a basting sauce so nothing goes to waste and every bite sings with flavor.
- Bone-in chicken stays incredibly juicy even if you accidentally leave it in the oven a few minutes too long.
- It looks like you spent all day cooking but the active work is barely twenty minutes.
02 -
- Overnight marination is not optional if you want the deepest flavor because the spices need time to penetrate past the surface of the meat.
- Always reserve some marinade before it touches raw chicken if you want to use it as a basting liquid rather than contaminating it.
03 -
- Pull the chicken from the refrigerator thirty minutes before roasting so it comes closer to room temperature for more even cooking.
- Use a meat thermometer rather than guessing because bone-in pieces can look done on the outside while remaining undercooked near the bone.