Indonesian Ginger Chicken (Printable)

Succulent roasted chicken with caramelized skin, infused with ginger, garlic, and soy sauce flavors.

# 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 Make It:

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 Tips:

01 -
  • The marinade creates the most incredible sticky, caramelized glaze that you will want to eat with a spoon
  • Its practically foolproof. The oven does all the work while you relax with a glass of wine
  • The leftovers, if you somehow have any, make the most amazing cold lunch the next day
02 -
  • The skin is the best part. Do not remove it before cooking, or you will miss all that caramelized magic.
  • Lining your baking dish with foil saves you from a nightmare cleanup situation later.
  • The marinade will reduce significantly in the oven. This is exactly what you want. Those concentrated juices are pure gold.
03 -
  • Use a microplane to grate the ginger. You get more flavor and none of those tough fibrous bits.
  • Let the chicken rest for 5 minutes before serving so the juices redistribute.

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