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Indonesian Chicken

A delicious Indonesian chicken dish marinated in coconut milk and spices, perfect for family dinners or gatherings.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indonesian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 can coconut milk Adds creaminess and flavor.
  • 2 tablespoons soy sauce Provides umami flavor.
  • 2 tablespoons brown sugar Balances the savory and spicy flavors.
  • 4 cloves garlic (minced) Enhances the marinade's aroma.
  • 1 tablespoon ginger (grated) Adds warmth and spice.
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric Gives color and earthy flavor.
  • 1 teaspoon cumin
  • to taste Salt and pepper For seasoning.
For the Chicken
  • 2 lbs chicken (legs or thighs) Choose thighs for juiciness.
For Garnish
  • to taste Chopped cilantro Optional garnish.

Method
 

Preparation
  1. In a large bowl, combine coconut milk, soy sauce, brown sugar, garlic, ginger, coriander, turmeric, cumin, salt, and pepper.
  2. Add the chicken, ensuring it is well coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
Cooking
  1. Preheat your oven to 375°F (190°C).
  2. Place the marinated chicken in a baking dish and pour the remaining marinade over the top.
  3. Bake for 45-60 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  4. Garnish with chopped cilantro before serving.

Notes

If you have leftovers, let the chicken cool down, then transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage. For more flavor, marinate overnight, and feel free to add bell peppers or onions to the dish.