Ina Garten Indonesian Ginger Chicken (Print Version)
Succulent roasted chicken with ginger-garlic soy marinade, caramelized to perfection.
# 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, peeled (about 2-inch piece)
06 - 10 large garlic cloves, minced
07 - ¼ teaspoon freshly ground black pepper
# Directions:
01 - Whisk together the soy sauce, honey, vegetable oil, grated ginger, minced garlic, and black pepper in a large bowl until fully combined.
02 - Place chicken pieces in a large resealable plastic bag or glass dish. Pour marinade over chicken, ensuring complete coverage. Refrigerate for at least 4 hours, preferably overnight, turning 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 over the chicken.
05 - Bake uncovered for 50 minutes to 1 hour, until chicken reaches internal temperature of 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 creates this incredible sticky caramelized exterior that people will think took you years to perfect
- Its one of those rare recipes that tastes restaurant fancy but comes together with ingredients you probably have in your pantry right now
02 -
- The honey in the marinade means the chicken will darken quickly, which can look alarming but is exactly what you want, that deep color equals deep flavor
- Letting the chicken rest for just 5 minutes after roasting helps the juices redistribute so every bite stays incredibly moist
03 -
- Line your baking sheets with parchment paper for cleanup that takes literally seconds
- If the skin is browning too quickly, tent loosely with foil for the last 15 minutes