Ina Garten Indonesian Ginger Chicken (Printable Version)

Succulent roasted chicken with caramelized ginger-garlic soy glaze

# What You Need:

→ Chicken

01 - 2 whole chickens (3½–4 lbs each), cut into eighths or 12 bone-in, skin-on chicken thighs

→ Marinade

02 - 1 cup low-sodium soy sauce
03 - ½ cup honey
04 - ¼ cup vegetable oil
05 - ¼ cup freshly grated ginger (2-inch piece, peeled)
06 - 10 large garlic cloves, minced
07 - ¼ teaspoon freshly ground black pepper

# How-To Steps:

01 - In a large bowl, whisk together the soy sauce, honey, vegetable oil, grated ginger, minced garlic, and black pepper until well combined and smooth.
02 - Place the chicken pieces in a large resealable plastic bag or glass dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning the pieces occasionally for even absorption.
03 - Preheat your oven to 350°F.
04 - Arrange the marinated chicken pieces skin side up in one or two large baking dishes. Pour any remaining marinade evenly over the chicken.
05 - Bake uncovered for 50 minutes to 1 hour, or until the chicken is cooked through and reaches an internal temperature of 165°F. The skin should be dark and caramelized.
06 - Transfer the chicken to a serving platter. Spoon pan juices over the top and serve hot. Garnish with fresh cilantro or sliced scallions if desired.

# Helpful Tips:

01 -
  • The marinade creates the most incredible sticky, caramelized glaze that you'll want to eat straight off the pan
  • It's ridiculously simple to throw together but tastes like something from a fancy restaurant
  • The leftovers, if you have any, make the most amazing cold lunch the next day
02 -
  • The chicken will continue to darken as it cooks, so don't be alarmed when it gets quite dark, that's exactly what you want for maximum flavor
  • Using a baking dish rather than a rimmed baking sheet helps collect all those delicious pan juices for serving
  • If you're worried about smoke from the caramelizing honey, line your baking dish with parchment paper for easier cleanup
03 -
  • If you have time, marinate the chicken for 24 hours. The difference in depth of flavor is remarkable and worth the extra planning
  • Use a microplane or fine grater for the ginger, it creates a paste that distributes more evenly than chopped pieces
  • Let the chicken rest for 5-10 minutes after baking before serving, this helps the juices redistribute and keeps everything moist

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