Exotic Indonesian-Style Chicken |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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 Ingredients:
2 chicken, split in halves (each about 2 pounds) |
salt and pepper |
1 1/2 cups vinegar |
1 lemon, juice and rind of |
1 teaspoon mashed garlic |
2 tablespoons garlic-flavored olive oil |
1 tablespoon minced dehydrated onion |
1 teaspoon celery seed |
1 teaspoon oregano |
2 tablespoons soy sauce |
1 teaspoon salt |
2 teaspoons a-1 steak sauce |
2 tablespoons curry powder |
2 dashes tabasco sauce (or to taste) |
1/3 cup dijon-style mustard |
1/3 cup honey |
Directions:
1. Prepare the baste marinade: Combine all ingredients in a saucepan.
2. Stir and heat, but only until sauce boils.
3. Remove from heat and cool to room temperature.
4. Season the chickens lightly with salt and pepper to taste.
5. Place them in a baking pan skin side down.
6. Cover with about 1/3 of the marinade.
7. Bake at 350 degrees for about 40 minutes.
8. Add a little water to pan if the marinade starts to burn.
9. Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
10. Bake an additional 30-45 minutes, or until chickens are tender.
11. Add more marinade and water as needed during the cooking.
12. If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
13. This recipe freezes with no problems.
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