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Ina Garten Indonesian Chicken

Ina Garten’s Flavorful Indonesian Chicken That Comforts You

Discover Ina Garten Indonesian Chicken, a delightful comfort food that brings family together with its rich flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 8 hours 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Indonesian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 can Coconut Milk A creamy base that adds richness; almond milk works for a lighter version.
  • 1 tablespoon Soy Sauce Provides saltiness and umami; use tamari for a gluten-free option.
  • 2 tablespoons Brown Sugar Balances flavors with sweetness; feel free to substitute with honey or maple syrup.
  • 4 cloves Garlic (minced) Enhances aroma and taste; fresh garlic is always best for flavor.
  • 1 tablespoon Fresh Ginger (grated) Adds warmth; dried ginger can work in a pinch, but fresh is preferred.
  • 2 tablespoons Lime Juice Brightens the dish with acidity; lemon juice can also be an effective substitute.
  • 1 teaspoon Turmeric Powder Offers earthy flavor and color; no substitute needed, although it can be omitted.
  • 1 teaspoon Chili Powder Introduces heat that can be adjusted based on your spice preference.
For the Chicken
  • 2 pounds Boneless, Skinless Chicken Thighs The main protein that’s juicy and tender; switch to chicken breasts, skinless fish, or tofu for a vegetarian twist.
To Garnish
  • 1/4 cup Fresh Coriander Adds a pop of freshness; feel free to leave it out if you don’t have any on hand.

Equipment

  • large mixing bowl
  • large skillet
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together the creamy coconut milk, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, turmeric, and chili powder. Add the boneless, skinless chicken thighs, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate to marinate overnight.
  2. The next day, heat a generous splash of oil in a large skillet over medium heat. Remove the marinated chicken from the fridge and let it sit at room temperature for about 10 minutes.
  3. Once the skillet is ready, carefully place the marinated chicken thighs in the hot pan in a single layer. Sear the chicken for about 6-8 minutes on each side until golden brown and internal temperature reaches 165°F.
  4. After browning the chicken, pour the remaining marinade into the skillet, bringing it to a gentle simmer over medium-low heat. Let it cook for another 10-15 minutes until the sauce thickens slightly and the chicken is thoroughly cooked.
  5. Remove the skillet from heat and let the chicken rest for a few minutes. Garnish with freshly chopped coriander and serve alongside steamed jasmine rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 29gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 100mgSodium: 600mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

For best results, marinate the chicken overnight and adjust chili powder according to your spice preference.

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