Ina Garten Indonesian Ginger Chicken (Printable)

Succulent roasted chicken with ginger, garlic, and honey-soy marinade.

# What You'll 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 soy sauce, low-sodium preferred
03 - ½ cup honey
04 - ¼ cup vegetable oil
05 - ¼ cup freshly grated ginger (about 2-inch piece, peeled)
06 - 10 large garlic cloves, minced
07 - ¼ teaspoon freshly ground black pepper

# How To Make:

01 - In a large bowl, whisk together the soy sauce, honey, vegetable oil, grated ginger, minced garlic, and black pepper until well combined and the honey is fully dissolved.
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 flavor distribution.
03 - Preheat the oven to 350°F.
04 - Arrange the marinated chicken pieces skin side up in one or two large baking dishes. Pour the remaining marinade evenly over the chicken.
05 - Bake uncovered for 50 minutes to 1 hour, or until the chicken is cooked through (internal temperature reaches 165°F) and the skin is dark and caramelized.
06 - Transfer the chicken to a serving platter. Spoon the pan juices over the top and serve hot.

# Expert Tips:

01 -
  • The marinade does almost all the work for you, leaving you free to enjoy your day
  • That caramelized skin with sticky, flavorful juices underneath is pure magic
  • It reheats beautifully and actually tastes better the next day
02 -
  • The sugar in the honey and soy sauce will darken quickly, so do not be alarmed when the chicken looks quite dark
  • Letting the chicken marinate overnight transforms this from good to absolutely incredible
  • Skin side up is nonnegotiable, that is where all the flavor and texture lives
03 -
  • Line your baking sheets with foil for cleanup that takes literally ten seconds
  • Grate your ginger against the grain to avoid those tough fibrous strands
  • Use a glass dish for marinating, the acidic ingredients can react with metal

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