Indonesian Ginger Chicken

This is one of the first dishes that I made for my husband when we were dating.  I like the combination of salty, sweet, and garlicky flavors.  The marinade is very easy to assemble and the rest of the work is done in the oven. As indicated last week, I make this with chicken thighs.  Breasts and drumsticks, or a whole cut up chicken will work as well, use the skin on version if you want nicely browned skin on top.  I like serving this with a green veggie like steamed green beans or sugar snap peas and perhaps some rice which would be a great vehicle for pan drippings.

Indonesian Ginger Chicken

1/3 cup honey
1/3 cup soy sauce
2 cloves garlic minced
1 T ginger, finely grated
1/2 t red pepper flakes
3 T red wine vinegar
2-3 pounds of chicken, preferably with skin and bones

In a ziploc bag, combine marinate ingredients until thoroughly mixed.  If honey is very thick, heat it first by immersing the bottle in hot water.  Let chicken marinate for at least 30 minutes and up to 8 hours.  Obviously, the flavors become more pronounced with the longer cooking time.  Place the chicken skin side down in a baking dish, pour the marinade into the dish and cover it with foil. Place in a 350 degree oven, and cook for 30 minutes.  Remove the foil cover, turn chicken pieces over and cook uncovered for an additional 30 minutes.  Be careful not to burn the honey coated chicken.

shared at $5 Dinners and Pennywise Platter, Tempt My Tummy Tuesday