Indonesian Chicken
A savory and slightly sweet Indonesian chicken dish marinated with aromatic spices and coconut milk, perfect for family gatherings.
Ingredients
For the Marinade
- 1 can coconut milk 14 oz can
- 3 tablespoons soy sauce Halal-friendly option
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon lime juice
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chili powder adjust to taste
For the Chicken
- 4 pieces boneless, skinless chicken thighs or substitute with chicken breast
- fresh coriander for garnish
Instructions
Marination
- In a large bowl, mix the coconut milk, soy sauce, brown sugar, garlic, ginger, lime juice, turmeric, and chili powder. Add the chicken pieces, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Cooking
- Preheat your oven to 375°F (190°C). Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add the chicken to the skillet. Sear the chicken for about 3-4 minutes on each side until golden brown.
- Transfer the seared chicken to a baking dish, pour the reserved marinade over the top, and bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serving
- Once out of the oven, let the chicken rest for a few minutes. Garnish with fresh coriander and serve with rice or quinoa to soak up the delicious sauce.
Notes
For different protein options, skinless fish or tofu can serve as alternatives. Ensure chicken is sufficiently marinated overnight for optimal flavor. Avoid rushing the searing step for better flavor and texture.