Ina Garten Indonesian Ginger Chicken (Printable View)
Tender roasted chicken with aromatic ginger-soy marinade, caramelized to perfection.
# What You Need:
→ Chicken
01 - 2 whole chickens (about 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 Steps:
01 - In a large bowl, whisk together the soy sauce, honey, vegetable oil, grated ginger, minced garlic, and black pepper until well combined.
02 - Place the chicken pieces in a large resealable plastic bag or a glass dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
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 marinade over the chicken.
05 - Bake, uncovered, for 50 minutes to 1 hour, or until the chicken is cooked through (internal temperature should reach 165°F) and the skin is dark and caramelized.
06 - Transfer the chicken to a serving platter. Spoon some pan juices over the top and serve hot.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, transforming ordinary chicken into something extraordinary with barely any active work
- Leftovers taste even better the next day, if they actually last that long
02 -
- The skin might get very dark, even almost black in spots, but that is just the honey caramelizing and it tastes incredible, not burnt
- Patting the chicken skin dry before marinating helps it crisp up better, though I will admit I usually forget this step
03 -
- Line your baking dishes with parchment paper for easy cleanup because that caramelized honey is no joke to scrub off
- Let the chicken rest for 5 minutes before serving so the juices redistribute evenly throughout the meat