Take chicken thighs and trim most of the visible fat. Place in medium bowl then add the soy sauce(tamari), honey, garlic, and juice of one lime. She calls for ginger as well, but someone in my house is not a big fan, so I left it out.
Leave overnight if possible, but even a few hours would be good. Now this is the fun part, using an oven bag! I had never heard of these things until I moved here but I’m sure its some worldwide phenomenon that I just wasn’t aware of. Oven bags are these magic things that supposedly steam your food while roasting, or roast it while steaming, or something.
Either way, because of the sugar in this recipe, and the tendency of chicken to dry out(and notice there is no added fat here), I thought it was a good time for the ole’ oven bag. So dump your chicken and marinade in there and place on roasting tray…ta da!
Ok, this chicken won’t win any beauty contests, but it seriously tastes good, Ok? Trust me. Now bake the chicken(if you have no oven bags, then just cover with foil) at 180C for about 25-30 minutes, until cooked through. Serve with your favourite steamed veggies.
Here’s the Recipe:
Indonesian Chicken Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 Servings Ingredients Cooking Directions
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 Servings