Indonesian Baked Chicken Recipes
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- 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.
INDONESIAN BAKED CHICKEN
From my Granny's cookbook, "Prize Winning Recipes from Around the World." Haven't tried this one yet but I soon will! Cook time does not include chill time.
Provided by Candace Michelle 2
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place brown sugar in a small bowl. Stir in boiling water, then add the remaining marinade ingredients. Mix well. Brush chicken pieces with this sauce. Refrigerate for several hours, if possible.
- Bake chicken at 350 for 1 hour or until chicken is tender.
Nutrition Facts : Calories 521.6, Fat 31.9, SaturatedFat 9, Cholesterol 155.2, Sodium 734.5, Carbohydrate 18.6, Fiber 2.1, Sugar 13.9, Protein 39.6
INDONESIAN BAKED TURMERIC CHICKEN
Make and share this Indonesian Baked Turmeric Chicken recipe from Food.com.
Provided by Darkhunter
Categories Chicken
Time 1h
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken and pat dry. Chop into 4 pieces. Set aside.
- Grind paste ingredients together.
- Place marinade ingredients in large plastic sealable bag. Mix thoroughly and add chicken pieces. Seal bag and shake.
- Place paste ingredients in bag and squeeze in and around chicken pieces.
- Marinate at least 1 hour, up to 4 hours.
- Preheat oven to 350°F Put chicken into shallow baking dish and bake for 45 minutes. Wrap wing tips and drumsticks with foil if browning too quickly.
Nutrition Facts : Calories 587.3, Fat 39.9, SaturatedFat 14.6, Cholesterol 172.5, Sodium 1052, Carbohydrate 11.2, Fiber 0.8, Sugar 4.1, Protein 44.5
INDONESIAN CHICKEN
From Cooking Light Magazine. The recipe states to poke the chicken with a fork so it can really absorb the marinade and if your like leftovers -- double the recipe.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator for 30 minutes. Remove chicken from bag; discard marinade.
- Place the chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until the chicken is done.
Nutrition Facts : Calories 161.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.8, Sodium 400.3, Carbohydrate 5.6, Fiber 0.4, Sugar 2.5, Protein 25.7
INDONESIAN-STYLE CHICKEN SALAD
Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities. In this recipe, inspiration comes from the Southeast Asian country of Indonesia. Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish. This spicy, refreshing salad makes a great summer meal.
Provided by Martha Rose Shulman
Categories brunch, salads and dressings
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken in a large bowl, and season with salt and pepper. Add the white part of the scallions, the mint, cilantro, red pepper, minced chile pepper and sprouts. Toss together.
- Combine the lime juice, ginger, garlic, fish sauce and cayenne. Stir together. Add the peanut butter, and combine well. Whisk in the buttermilk. Taste and adjust seasonings.
- Line a platter with the lettuce leaves. Toss the chicken mixture with the dressing, and arrange over the lettuce. Sprinkle the peanuts and the scallion greens over the top, and serve.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 5 grams, TransFat 0 grams
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