Ina Garten Indonesian Ginger Chicken (Printable)
Tender roasted chicken with sticky ginger-garlic soy glaze and caramelized skin
# 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 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 Make It:
01 - Whisk together soy sauce, honey, vegetable oil, grated ginger, minced garlic, and black pepper in a large bowl until thoroughly combined.
02 - Place chicken pieces in a resealable bag or glass dish. Pour marinade over chicken, coating all pieces completely. Refrigerate for 4 hours minimum or overnight, turning occasionally.
03 - Preheat oven to 350°F.
04 - Place marinated chicken skin side up in one or two large baking dishes. Pour remaining marinade over the chicken.
05 - Bake uncovered for 50 to 60 minutes until chicken reaches internal temperature of 165°F and skin is dark and caramelized.
06 - Transfer chicken to serving platter. Spoon pan juices over the top and serve hot.
# Expert Advice:
01 -
- The marinade creates the most incredible sticky glaze that youll want to eat straight off the spoon
- Its practically foolproof. The oven does all the work while you go about your day
02 -
- Do not skip the refrigeration time. Those hours are when the flavors really penetrate deep into the meat.
- The pan will look quite dark and thats exactly what you want. That color means flavor.
03 -
- Line your baking sheets with foil for easier cleanup. The caramelized marinade can be stubborn.
- Let the chicken rest for 5 minutes before serving so the juices redistribute.