Ina Garten's Indonesian Ginger Chicken (Printable)

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

# Ingredient List:

→ 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

# Steps:

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 large resealable bag or glass dish. Pour marinade over chicken, ensuring all pieces are evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
03 - Preheat oven to 350°F.
04 - Arrange marinated chicken pieces skin side up in one or two large baking dishes. Pour remaining marinade over the chicken.
05 - Bake uncovered for 50 minutes to 1 hour, until chicken is cooked through (internal temperature reaches 165°F) and skin is dark and caramelized.
06 - Transfer chicken to a serving platter. Spoon pan juices over the top and serve hot.

# Expert Tips:

01 -
  • The marinade does practically all the work for you, transforming basic chicken into something that tastes like it came from a restaurant kitchen
  • That caramelized skin with sticky, salty sweet juices underneath creates the kind of flavor that makes people reach for seconds without thinking
02 -
  • The longer you marinate, the deeper the flavor penetrates, but even 4 hours will give you that delicious ginger-soy character everyone loves
  • That skin is going to get very dark, almost burnt-looking, do not panic, it is just the honey and soy sauce caramelizing, and that is where all the flavor lives
03 -
  • Line your baking dish with parchment paper for easier cleanup, though those caramelized pan juices are worth saving
  • Let the chicken rest for 5-10 minutes before serving so those juices redistribute back into the meat

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