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Ina Garten Indonesian Chicken

Ina Garten Indonesian chicken with soy-honey, ginger-garlic marinade for deeply caramelized, oven-roasted chicken thighs. Roasted until the skin turns golden and charred, then broiled briefly for extra sticky browning.
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Prep Time 20 minutes
Cook Time 30 minutes
marinating (4 hours) 4 hours
Total Time 4 hours 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, Asian, Indonesian-American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1 bone-in skin-on chicken thighs Use 6 to 8 thighs, skin on.
Marinade
  • 0.333 cup soy sauce
  • 0.333 cup peanut oil
  • 3 tbsp honey
  • 3 tbsp white wine vinegar
  • 1 tbsp fresh ginger, grated
  • 4 garlic, minced
  • 1.5 tsp freshly ground black pepper
  • 1 tsp sambal oelek or red pepper flakes
Garnish
  • 0.25 sliced green onions and sesame seeds for garnish

Equipment

  • 1 sheet pan
  • 1 roasting pan

Method
 

Make the marinade
  1. Whisk soy sauce, peanut oil, honey, white wine vinegar, grated ginger, minced garlic, black pepper, and sambal oelek together until the honey dissolves and the mixture looks uniform.
  2. Pour the marinade over the bone-in skin-on chicken thighs in a container, turning to coat each piece.
Marinate
  1. Cover and refrigerate for at least 4 hours or overnight so the chicken absorbs the flavor, leaving it undisturbed.
Roast the chicken
  1. Preheat the oven to 375F and place the chicken skin-side up in a roasting pan with all the marinade.
  2. Roast for 30-35 minutes until the skin is deeply golden and caramelized, watching for visible darkening on the edges.
  3. Baste twice during cooking by spooning the pan juices over the chicken to keep the surface glossy.
Broil and finish
  1. Finish under the broiler for 3-4 minutes until the top is extra caramelized, keeping a close eye to prevent burning.
  2. Garnish with sliced green onions and sesame seeds right before serving.

Notes

Pro tip: for the stickiest caramelization, roast skin-side up in a roasting pan so the juices reduce around the thighs, then broil at the end for fast browning. Refrigerate leftovers up to 3 days; freeze cooked chicken up to 2 months. For a gluten-free swap, use gluten-free soy sauce in the marinade while keeping everything else the same.