Recipe: Honey Ginger Soy Chicken

Serves 6 to 8.

Note: This is an unabashed adaptation of Ina Garten's famous Indonesian chicken. It's sweet and salty and gets its punch from the garlic and ginger. It's got a super-short ingredient list; it can marinate for one day or two; it's great hot; it's good cold; it's great for white meat; it's great for dark. In short, it's the kind of dish we are all looking for. This chicken is in that category of deliciously saucy dishes that you'll want to serve over or near a heaping pile of rice, mashed potatoes, quinoa or what have you. From "The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket," by Katie Workman ($16.95, Workman).

• 1 c. honey, at room temperature

• 3/4 c. low-sodium soy sauce

• 1/2 c. very finely minced or grated peeled fresh ginger (from about one thick 4-in. piece)

• 1/4 c. minced garlic (8 to 12 cloves)

• 2 chickens (3 to 3 1/2 lb. each), trimmed of excess fat and cut into 8 pieces each

Directions

Place the honey, soy sauce, ginger and garlic in a small bowl and whisk until well-blended.

Arrange the chicken in a single layer in a large shallow baking pan (lined with aluminum foil, if you wish), skin side down. Add the green onions, if using, evenly scattering them over the chicken. Pour the honey ginger sauce on top and stir to mix so the marinade coats the chicken completely. Cover the pan tightly with aluminum foil. Let the chicken marinate overnight in the refrigerator.

Preheat the oven to 350 degrees.

Bake the chicken in the covered baking pan for 30 minutes. Uncover the pan, turn the chicken skin side up, and increase the oven temperature to 375 degrees. Continue baking the chicken until the juices run clear when you cut into a piece and the sauce is a rich, dark, brown, 30 to 40 minutes longer. Serve the chicken with the pan sauce.

Calories518Fat20 gSodium923 mg

Carbohydrates42 gSaturated fat6 gCalcium40 mg

Protein42 gCholesterol130 mgDietary fiber1 g