Indonesian Ginger Chicken

Indonesian Ginger Chicken

adapted from The Barefoot Contessa Cookbook© by Ina Garten

This sweet and savory chicken did not get a rich and thick when using only the legs vs. half chicken because it did not have to cook as long but the flavors were still there.

I am estimating the actual amount of honey that is consumed most of the cooked marinade is not used.

Makes 2 servings                                                               8 WW pts / serving

1/2 cup honey
1/4 cup + 2 Tbsp soy sauce
4 cloves garlic minced
2 Tbsp. peeled and grated fresh ginger root
4 chicken legs

1. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted.
2. Place the chicken and marinade in a container.; Marinate the chicken overnight in the refrigerator.
3. Preheat the oven to 375F.Place the chicken in a baking pan with all of the marinade.
4. Place the baking pan in the oven and bake for 30-40 minutes or until cooked through.
5. Serve with rice and pour sauce over chicken and rice.

Enjoy!