I was so excited to try out the soy sauce substitute I found called Coconut Aminos. It is a bit sweeter than soy sauce so I thought it would be great in a marinade. Browsing around Food Network.com I found a recipe by Ina Garten called Indonesian Ginger Chicken. I liked this recipe because it didn’t require a lot of ingredients, didn’t need a lot of prep work done by hand and once the chicken marinades overnight, it would be easy to pop in the oven and have dinner ready on a busy night.
Another reason I picked this recipe was that I didn’t have to change much to make it safe. I used the Coconut Aminos in place of the soy sauce, in the same amount called for in the recipe. To compensate for the sweetness of the Coconut Aminos, I decided to use 3/4 cup of honey instead of 1 cup. The recipe also calls for 2 quartered chickens, 3.5lbs each, with backs removed but I used one large (5lb) chicken cut into 8 pieces. You can marinade your chicken in the baking dish you plan to use, but to save space in my refrigerator I always marinade meat in gallon size zip top freezer bags. I let the marinade cool a bit before pouring it in so I didn’t melt the bag. If you use a bag it is also good to place your bag inside another bag or put a small dish under the bag in case of a leak. The last thing you want is to open your fridge in the morning to a chicken-y mess.
The results of this recipe were phenomenal. It was so good I completely forgot to take a picture of it. The chicken was tender and very flavorful. The Coconut Aminos worked perfect, creating a sauce that tasted just like a soy based marinade. We loved the flavors so much we poured the sauce that had formed in the bottom of the baking dish into a gravy boat and spooned it over the chicken as we served it.
The Coconut Aminos are expensive, around $6 for an 8oz bottle, but this dish is definitely worth it. Ginger Chicken will be part of our weekly menu again soon!
Ginger ChickenAdapted from Ina Garten-Food Network
3/4 cup honey
3/4 cup Coconut Aminos
1/4 cup minced garlic (8-10 cloves)
1/2 cup peeled and grated fresh ginger root
1 chicken (5lb) cut into 8 pieces
Place the honey, Coconut Aminos, minced garlic and grated ginger into a small sauce pot. Heat over medium-low heat until honey is melted, stirring frequently. Let sauce cool slightly. Place the chicken pieces in a gallon zip top bag and pour the sauce over the chicken. Seal the bag and place in refridgerator with a small bowl underneath to catch any leaks and refrigerate it overnight. To cook the following day, preheat oven to 350 F and place the chicken skin side down in a 9×13 pan and cover tightly with foil. Bake for 30 minutes. Uncover the pan and raise the temperature to 375 degrees F. Continue baking until the juices run clear and a probe thermometer reads 160 F. Serve chicken with any sauce accumulated in bottom of pan.