Ina Garten Indonesian Ginger Chicken (Printable)

Succulent roasted chicken with ginger-soy marinade for caramelized, flavorful results

# 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 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

# Steps:

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.
02 - Place the chicken pieces in a large resealable plastic bag or glass dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning the pieces occasionally for even 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 any remaining marinade evenly over the chicken.
05 - Bake uncovered for 50 minutes to 1 hour, or until the chicken is cooked through and the internal temperature reaches 165°F. The skin should be dark and caramelized.
06 - Transfer the chicken to a serving platter. Spoon some of the pan juices over the top and serve hot.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, transforming simple chicken into something that tastes like you spent hours over a hot stove
  • Leftovers reheat beautifully and the flavors actually deepen, making it perfect for meal prep or unexpected guests
02 -
  • Pat the chicken skin dry before arranging it in the baking dish if you want extra crispy skin, though the sticky glaze is arguably the best part
  • The marinade will look impossibly dark and thick after baking but thats exactly what creates those restaurant quality flavors
03 -
  • Use a glass dish for marinating instead of plastic the flavors stay cleaner and nothing absorbs the strong garlic ginger scent
  • Let the chicken rest for 5 minutes before serving so those juices redistribute throughout the meat

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