Ina Garten Indonesian Ginger Chicken (Printable)

Succulent roasted chicken marinated in ginger, garlic, and soy sauce, inspired by Indonesian flavors.

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

# How to Make It:

01 - In a large bowl, whisk together the soy sauce, honey, vegetable oil, grated ginger, minced garlic, and black pepper until thoroughly 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 evenly 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 over the chicken.
05 - Bake uncovered for 50 minutes to 1 hour, until the chicken is cooked through with an internal temperature reaching 165°F and the skin is deeply caramelized and dark brown.
06 - Transfer the chicken to a serving platter. Spoon the pan juices over the top and serve hot.

# Expert Advice:

01 -
  • The marinade creates the most gorgeous sticky glaze that you will want to put on everything
  • It is practically foolproof but tastes like you spent all day perfecting it
  • The leftovers, if you somehow have any, make the most incredible cold chicken for lunch
02 -
  • The skin will get very dark but that is exactly what you want, that is where all the flavor lives
  • Do not skip the marinating time, it is what transforms this from good to absolutely unforgettable
  • Use a rimmed baking sheet or the sugary marinade will burn onto your oven floor
03 -
  • Pat the chicken skin dry before marinating for even better crisping
  • If you want it spicy, add sriracha to half the marinade and keep the rest mild
  • The marinade works just as beautifully on chicken thighs if you do not want to deal with whole chickens

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