A Chicken Dinner That Tantalizes the Taste Buds
Ever had a chicken dish that transports you straight to the vibrant streets of Indonesia? Picture juicy chicken thighs marinated in a creamy coconut sauce, seasoned with fragrant spices that make your kitchen smell incredible. This Ina Garten-inspired Indonesian Chicken recipe is not just quick and simple; it’s a one-pan meal that will leave your taste buds dancing with joy!
Why Make This Recipe
Why wouldn’t you want to whip this up? Here’s what makes this dish a must-try:
- Easy Cleanup: Less mess means more time for Netflix bingeing after dinner. 🙌
- Affordable Ingredients: You don’t need to break the bank to serve up a fancy meal!
- Family-Friendly: Even the pickiest eaters will be asking for seconds; trust me, this chicken is a crowd-pleaser.
Ingredients
You don’t need fancy stuff — just these basics!
- 4 chicken thighs
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions
- In a bowl, mix the coconut milk, soy sauce, brown sugar, garlic, ginger, turmeric, coriander, salt, and pepper.
- Marinate the chicken thighs in the mixture for at least 1 hour or overnight in the refrigerator.
- Preheat the oven to 375°F (190°C).
- Place the marinated chicken in a roasting pan and pour the marinade over the top.
- Roast in the oven for 35-40 minutes or until the chicken is cooked through and golden.
- Garnish with fresh cilantro before serving. Enjoy with rice or steamed vegetables.
How to Make Ina Garten Indonesian Chicken (Overview)
The process here is as easy as pie – or in this case, chicken. Start off by mixing the marinade which smells divine from the get-go. Let your chicken soak up all that tasty goodness for a couple of hours or even overnight if you’ve got time (and trust me, it’s worth it). After that, just pop it in the oven, and let it do its thing. Pro tip: Don’t skip marinating overnight if you can. The flavors become so rich and beautifully infused! 🍽️
How to Serve Ina Garten Indonesian Chicken
Serve this dish on a bed of fluffy rice to soak up all the delicious sauce, and maybe throw in some steamed veggies for that perfect pop of color. The golden-brown chicken, fragrant cilantro, and the rich, creamy sauce create a feast for the eyes and the senses. The aroma alone will have everyone rushing to the table!
How to Store Ina Garten Indonesian Chicken
Got leftovers? Lucky you! This chicken will keep well in the fridge for about 3-4 days. Just let it cool, pop it in an airtight container, and into the fridge it goes! For those super busy nights, you can freeze it for up to 3 months. Reheat it in the oven for the best results, and it’ll taste just as delightful as day one.
Tips to Make Ina Garten Indonesian Chicken
- Don’t rush the marinating – the longer, the better!
- Swap chicken thighs for breasts if you’re looking for a leaner option.
- Add a splash of lime juice just before serving for a zesty twist.
- If you want extra crunch, broil it for the last few minutes to brown the skin.
- Pair with a light salad for a refreshing contrast to the creamy chicken.
Variation
Feeling adventurous? Try adding some chili flakes for heat or swapping the chicken for tofu for a delicious vegetarian option. You can also toss in some stir-fried veggies for an even more colorful plate!
FAQs
Can I make this chicken ahead of time?
Absolutely! Marinate it the night before and just pop it in the oven when you’re ready to cook.
What if I don’t have coconut milk?
No worries! You can substitute it with heavy cream or almond milk, although it might change the flavor a bit.
Can I freeze this dish?
Yes! It freezes well. Just make sure to store it in an airtight container and it should last for about 3 months.
📌 Pin this recipe for your next cozy dinner night!
Indonesian Chicken
Ingredients
For the marinade
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- to taste Salt and pepper
Main ingredients
- 4 pieces chicken thighs
Instructions
Preparation
- In a bowl, mix the coconut milk, soy sauce, brown sugar, garlic, ginger, turmeric, coriander, salt, and pepper.
- Marinate the chicken thighs in the mixture for at least 1 hour or overnight in the refrigerator.
- Preheat the oven to 375°F (190°C).
Cooking
- Place the marinated chicken in a roasting pan and pour the marinade over the top.
- Roast in the oven for 35-40 minutes or until the chicken is cooked through and golden.
- Garnish with fresh cilantro before serving.
Notes
Printable Recipe Card
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