Exotic Indonesian-Style Chicken

Name: Exotic Indonesian-Style Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4-8 serving(s)
Ingredients: 2 chicken, split in halves (each about 2 pounds); salt and pepper; 354.88 ml vinegar; 1 lemon, juice and rind of; 4.92 ml mashed garlic; 29.58 ml garlic-flavored olive oil; 14.79 ml minced dehydrated onion; 4.92 ml celery seed; 4.92 ml oregano; 29.58 ml soy sauce; 4.92 ml salt; 9.85 ml A.1. Original Sauce; 29.58 ml curry powder; 0.5 ml Tabasco sauce (or to taste); 78.78 ml dijon-style mustard; 78.78 ml honey

Submitted by Chef Boy of Dees

"I found this recipe in an old cookbook published back in the 80's. I've never tried it, but hey...any new chicken recipe to try couldn't hurt"

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photo by dianegrapegrower

Ready In:: 1hr 50mins
Ingredients:: 16
Serves:: 4

ingredients

2 chicken, split in halves (each about 2 pounds)
Marinade ingredients
salt and pepper
354.88 ml vinegar
1 lemon, juice and rind of
4.92 ml mashed garlic
29.58 ml garlic-flavored olive oil
14.79 ml minced dehydrated onion
4.92 ml celery seed
4.92 ml oregano
29.58 ml soy sauce
4.92 ml salt
9.85 ml A.1. Original Sauce
29.58 ml curry powder
0.5 ml Tabasco sauce (or to taste)
78.78 ml dijon-style mustard
78.78 ml honey

directions

Prepare the baste marinade: Combine all ingredients in a saucepan.
Stir and heat, but only until sauce boils.
Remove from heat and cool to room temperature.
Season the chickens lightly with salt and pepper to taste.
Place them in a baking pan skin side down.
Cover with about 1/3 of the marinade.
Bake at 350 degrees for about 40 minutes.
Add a little water to pan if the marinade starts to burn.
Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
Bake an additional 30-45 minutes, or until chickens are tender.
Add more marinade and water as needed during the cooking.
If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
This recipe freezes with no problems.

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Reviews

Wow! This isn't just exotic, it's magical! I cooked the chicken on our rotisserie BBQ, and cooked down the marinade to use as a glaze (made the color dark, but no impact to taste). The marinade on it's own didn't taste too special, but on the chicken, something changed. Delicious! I will definitely make this again - thanks for sharing.

dianegrapegrower

RECIPE SUBMITTED BY

Chef Boy of Dees

Las Vegas, NV

My spousal unit and I live in Mesa Arizona and love the heck out of it. I was trained in Culinary Arts and Restaurant Management but due to disability am unable to pursue that career. I enjoy cookbooks, cooking websites, cooking magazines (Taste of Home, etc.). I have many cookbook gleaned from the shelves of used book stores and from church bake sales. I have also placed all my recipes on a disc and probably have 1000s myself. My wife is GREATLY disappointed that I wont let her cook. (She says I let her cook...I just won't eat anything she makes!) The picture on my icon is of my Great Zeyda "Wolf" Ginsberg who was known as the "Rabbi of Des Moines". This was a very old picture taken with a camera using flash powder for lighting. The couple in Renaissance garb is me and my DG. This is our wedding picture and the "wench" sitting down is "My Yiddishe Mama"

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