Ginger Chicken with Soy Free “Soy” Sauce

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 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 Chicken

Adapted 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.


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