If I can cook it, so can you.

I got an electric oven last week! I’ve been wanting one for a long time and I finally convinced myself to stop wishing and start, well, buying.

First thing I made were sundried tomato pesto tortillas for a late night snack which wasn’t very exciting.

Then I got down to ~serious business~ and attempted Ina Garten’s recipe for Indonesian Ginger Chicken. Too lazy to click? Here ya go:

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed


Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

I made a few modifications, of course. Instead of baking two whole chickens, I just worked with 4 chicken thighs (a mistake: I wanted more!). I used up more than half a cup of ginger (mmmm I love ginger) and added some cayenne pepper and vinegar to the marinade to give it a bit of a zing. I also extended the baking time to 40 minutes each. My apartment smelled DIVINE; Little Miss Freakie went loco for a bit.

I also made a few mistakes. Well, just one: I forgot to uncover the pan and only remembered to do so the last 20 minutes.

Indonesian Ginger Chicken

Marinated overnight.

Indonesian Ginger Chicken

Drizzled with a little cayenne pepper.

Indonesian Ginger Chicken

Served with red rice.

I know it doesn’t look that appetizing but it was super easy to make and mega tasty! The chicken wasn very tender and not the least bit dry and I didn’t find the honey (I used either wild or raw honey… I can’t remember but it’s from my dad so it’s not the commercial stuff) overwhelmingly sweet. It was a nice balance of sweet and spicy, even though I normally don’t like my meats sweet.

Will make again but with more chicken!