Grilled chicken is a summertime staple at my house. It is easy, delicious and leftovers are perfect for lunches the next day. While barbecue sauce reigns supreme for us, sometimes you want to change things up a bit and when that is the case, this Indonesian ginger sauce recipe from Noble Pig is just the thing. The sauce is loaded with tangy ginger and garlic which when combined with honey and soy sauce makes for the perfect sweet, tangy and sticky coating for the chicken.
The key to a flavorful chicken, however, is letting it marinate overnight in the sauce. So yes, you will have to plan ahead with this dish but if you do the work the first day, the next one you will just have to throw the chicken on the grill. The results will be so well worth it. And the leftover chicken is just as good cold as it is hot so if you find yourself with leftovers the next day, pack some up in your lunchbox. Just make sure to include plenty of napkins.
INDONESIAN GINGER CHICKEN
1 cup honey
3/4 cup soy sauce (reduced sodium)
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
12 chicken drumsticks, trimmed
- Combine the honey, soy sauce, garlic and ginger root in a small saucepan set over low heat until the honey is melted. Allow the sauce to cool slightly.
- Place the chicken in a large ziplock back and place it in a shallow baking pan.
- Pour the sauce over the chicken, seal the bag and allow it to sit overnight.
- When you are ready to cook, preheat a grill to medium-high heat.
- Place the chicken on the grill and cook the drumsticks, turning regularly until they are cooked through and the juices run clean, about 20 to 25 minutes.