Ina Garten Indonesian Ginger Chicken (Printable)
Succulent roasted chicken with caramelized ginger-garlic soy glaze
# 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 - In a large bowl, whisk together the soy sauce, honey, vegetable oil, grated ginger, minced garlic, and black pepper until thoroughly combined and honey is fully dissolved.
02 - Place chicken pieces in a large resealable plastic 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 the pieces occasionally for even absorption.
03 - Preheat oven to 350°F.
04 - Arrange marinated chicken pieces skin side up in one or two large baking dishes. Pour remaining marinade evenly over the chicken.
05 - Bake uncovered for 50 to 60 minutes, or until chicken is cooked through and internal temperature reaches 165°F. The skin should be dark and caramelized.
06 - Transfer chicken to a serving platter. Spoon pan juices over the top and serve hot.
# Expert Hacks:
01 -
- The marinade does absolutely all the work for you, turning ordinary chicken into something that tastes like it came from a restaurant
- Leftovers, if you somehow have them, reheat beautifully for lunch the next day
02 -
- The skin will look quite dark, almost burnt, but that is exactly the caramelization you want
- Line your baking sheets with foil unless you enjoy scrubbing hardened caramelized marinade for an hour
03 -
- Grating ginger against a microplane gets it finer than a box grater and helps it dissolve into the marinade
- Pat the chicken skin dry before marinating if you want extra crispy skin, though the marinade is worth the slight loss of crunch