I had baked the soy and lime chicken drumettes in the image below a few times when my pantry was a bit low on ingredients or when I had not done grocery shopping for a while. It is one of my favourite go-to recipes, because it is quick and straightforward to cook and it calls for only a few ingredients that I usually have in my fridge. It is also deliciously sweet and tangy thanks to the use of kecap manis and lime juice. So, it is quite a challenge to stop at just two drumettes.
To bake lime and soy chicken, marinate 1 kg of chicken drumettes in the juice of 1 lime for 10 minutes. Do not leave the chicken in the lime juice for longer than 10 minutes, as the acidity of the lime will “cook” the chicken meat and gives it unpleasant taste and texture. During the marinating time, mince 3 garlic cloves. Preheat the oven to 200°C. Drain off the lime juice after 10 minutes. Add the minced garlic, ½ teaspoon of ground white pepper, 1 tablespoon of kecap manis and 1½ tablespoon of light soy sauce to the chicken. Mix well. Marinate the chicken for another 5-10 minutes. Bake the chicken for 30 minutes or until the drumettes are browned and cooked. Serve immediately with some vegetables and steamed rice.