Ina Garten Indonesian Ginger Chicken (Printable version)
Marinated roasted chicken with ginger, garlic, and soy for caramelized, tender results.
# 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 soy sauce (low-sodium preferred)
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
# Directions:
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 plastic bag or glass dish. Pour marinade over chicken, ensuring all pieces are thoroughly 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 serving platter. Spoon pan juices over the top and serve hot.
# Expert advice:
01 -
- The marinade works its magic overnight, turning ordinary chicken into something that tastes like it came from a special occasion dinner
- Its deceptively simple, yet the combination of fresh ginger and honey creates layers of flavor that make people think you spent all day cooking
02 -
- I learned the hard way that lining your baking dish with foil is not optional, unless you enjoy spending twenty minutes scrubbing caramelized honey off your bakeware.
- Letting the chicken rest for five minutes after it comes out of the oven helps the juices redistribute, so each bite stays incredibly moist instead of running onto your plate.
03 -
- Grating the ginger on a microplane releases more flavor than mincing it, and you get this beautiful paste that distributes evenly throughout the marinade.
- Sprinkle fresh cilantro or sliced scallions over the chicken right before serving, and that pop of green and fresh flavor makes the whole dish look and taste restaurant quality.