Ina Garten Indonesian Ginger Chicken

Ina Garten's Indonesian ginger chicken, an easy 5 ingredient family dinner, started at Loaves and Fishes in Sagaponack. Her friends Devon Fredericks and Susan Costner created it for their specialty food store, and Lauren Bacall got cranky whenever they sold out.

Marinate the chicken overnight so the honey, soy, garlic, and ginger soak all the way through. Bake it covered at 350 first, then uncover and raise to 375 so the glaze turns sticky and dark brown.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Indonesian Ginger Chicken

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Course: DinnerCuisine: American, IndonesianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

700

kcal

Chicken quarters soaked overnight in warm honey, soy sauce, garlic, and grated ginger, then baked until the glaze turns dark and caramelized with sticky edges.

Ingredients

• 1 cup honey
  

• 3/4 cup soy sauce
  

• 1/4 cup minced garlic (8 to 12 cloves)
  

• 1/2 cup peeled and grated fresh ginger root
  

• 2 chickens (3 1/2 pounds each), quartered, with backs removed

Directions

• Make the glaze: Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
• Preheat: Preheat the oven to 350 degrees.
• Bake the chicken: Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees. Continue baking for 30 minutes, or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart 16-inch roasting pan with rack, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bone-in chicken thighs instead of whole quartered chickens?

Bone-in, skin-on thighs work well here. Cut the baking time by about 10 minutes since thighs are smaller than a full quarter. Keep the skin on because it catches the glaze and turns crispy at 375.

How do I store leftover Indonesian ginger chicken?

The chicken keeps well in the fridge for 3 to 4 days in a sealed container. It tastes great cold straight from the fridge, which makes it a solid lunch the next day. Reheat covered at 325 for about 15 minutes if you want it warm.

Can I marinate for less than overnight?

You can marinate for as little as 4 hours and still get good flavor. Overnight is better because the honey soy mixture needs time to work into the meat. If you are short on time, score the chicken skin a few times so the glaze can penetrate faster.

What should I serve with this chicken?

Plain steamed rice is the best match because it soaks up the sticky sauce. A simple cucumber salad on the side cuts through the sweetness. Skip anything with a strong sauce of its own since the glaze is the star here.

Can I use a different sweetener instead of honey?

Maple syrup is the closest substitute, but the flavor shifts toward fall rather than Southeast Asian. Agave works in a pinch, though it will not caramelize quite as deeply. Stick with honey if you can because the sticky consistency is what makes the glaze cling to the chicken.