Ina Gartens Indonesian Ginger Chicken (Printable)

Succulent roasted chicken glazed with ginger, garlic, and honey soy marinade

# 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 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 has dissolved completely.
02 - Place 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 or overnight, turning the bag or rearranging pieces occasionally for even flavor distribution.
03 - Preheat your oven to 350°F to ensure proper cooking temperature.
04 - Remove chicken from the refrigerator. Arrange pieces skin side up in one or two large baking dishes, ensuring they are not overcrowded. Pour the remaining marinade evenly over the chicken.
05 - Bake uncovered for 50 minutes to 1 hour, or until the chicken is fully cooked through with an internal temperature of 165°F and the skin has developed a deep, caramelized color.
06 - Transfer the chicken to a serving platter using tongs. Spoon the pan juices over the top for added moisture and flavor. Garnish with fresh cilantro or sliced scallions if desired. Serve immediately with steamed jasmine rice and sautéed green beans.

# Expert Suggestions:

01 -
  • The marinade does double duty as a finishing sauce that everyone fights over
  • Its practically foolproof but tastes like you spent days planning it
  • The sticky caramelized skin is absolutely addictive
02 -
  • Skin side up is critical for that caramelized exterior and keeping the meat underneath juicy
  • The marinade creates intense color but do not mistake it for burning those dark sticky bits are pure flavor
  • Letting it rest for just 5 minutes after cooking makes a huge difference in juiciness
03 -
  • Line your baking dishes with parchment paper for cleanup that takes literally seconds
  • Double the marinade and use half for basting during the last 15 minutes for maximum stickiness

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