International Recipe Week: Tati Amare makes Indonesian chicken

Like Tati says, “If you ain’t sneezin’, it ain’t seasoned!”

International Recipe Week: Indonesian Chicken on Live in the D

Live In The D continues our International Recipe Week where our team makes a dish from another part of the world that has captured their interest. This time, it was Tati Amare’s turn to show us her recipe of choice, which was Indonesian Chicken. Tati found the recipe on and was interested in making it because she loves her food to have spice and tons of flavor. She said making Indonesian Chicken was fairly easy, but she put a little bit of her own flair into it.

The recipe from calls for red pepper flakes, hoisin sauce, and chicken thighs just to name a few items. However, Tati added other ingredients like honey and coconut aminos in place of soy sauce. She said she liked the dish, but would have added more honey, and would have used chicken thighs instead of chicken breast. Even though Tati made her own changes to the recipe, she said it was a good experience making Indonesian Chicken.

Indonesian Chicken

2 Pounds of chicken

• Marinade ingredients

• salt and pepper

• 1 1⁄2 cups Vinegar (I substituted Apple Cider Vinegar)

• 1 Lemon, juice, and rind

• 1 teaspoon mashed Garlic

• 2 tablespoons Olive oil

• 1 tablespoon Minced dehydrated onion

• 1 teaspoon Celery seed

• 1 teaspoon Oregano

• 2 tablespoons Soy Sauce (I substituted Coconut Aminos)

• 1 teaspoon Salt

• 2 tablespoons Curry Powder

• 2 dashes Siracha

• 1⁄3 cup Dijon mustard

• 1⁄3 cup Local Michigan honey


• 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.