Ina Garten Indonesian Chicken (Printable)
Tender chicken marinated in coconut milk with aromatic spices, roasted to golden perfection.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade
03 - 1 can (13.5 fl oz) full-fat coconut milk
04 - 2 tablespoons tamari soy sauce (gluten-free)
05 - 2 tablespoons fresh lime juice
06 - 1 tablespoon brown sugar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 teaspoons ground coriander
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon ground cumin
12 - ½ teaspoon red chili flakes (optional)
13 - 1 teaspoon kosher salt
14 - ½ teaspoon freshly ground black pepper
→ For Serving
15 - 2 tablespoons fresh cilantro, chopped
16 - Lime wedges
17 - Steamed jasmine or basmati rice
# How to Prepare:
01 - In a large mixing bowl, whisk together the coconut milk, tamari, lime juice, brown sugar, garlic, ginger, coriander, turmeric, cumin, chili flakes, salt, and pepper until smooth and well combined.
02 - Submerge the chicken thighs and drumsticks in the marinade, turning each piece to coat evenly. Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally overnight for the most pronounced flavor.
03 - Preheat the oven to 400°F. Line a roasting pan or rimmed baking sheet with aluminum foil. Remove the chicken from the marinade, shaking off excess, and arrange the pieces skin-side up in a single layer. Set aside the remaining marinade for basting.
04 - Roast the chicken for 35 to 40 minutes, basting generously with the reserved marinade at the halfway point. Continue roasting until the skin is deeply golden and the internal temperature registers 165°F at the thickest part of each piece.
05 - Switch the oven to broil and cook for an additional 2 to 3 minutes to crisp the skin. Watch closely to prevent burning.
06 - Remove the chicken from the oven and allow it to rest for 5 minutes. Garnish with chopped fresh cilantro and lime wedges. Serve hot alongside steamed jasmine or basmati rice.
# Expert Advice:
01 -
- The coconut milk marinade does double duty by tenderizing the chicken and creating a sauce you will want to drizzle over every grain of rice on your plate.
- It looks impressive enough for guests but honestly requires about the same effort as roasting any old sheet pan chicken.
02 -
- I once rushed the marinade to just 30 minutes and while it was still good the depth of flavor was noticeably flatter so plan ahead if you can.
- The broiling step happens faster than you think so set a timer and do not walk away even for a moment because burnt coconut milk is a sadness nobody needs.
03 -
- Pat the chicken skin dry before it goes into the oven because dry skin crisps and wet skin steams and that difference changes everything.
- Save a few tablespoons of unused marinade before it touches raw chicken to brush on at the table for an extra punch of flavor.