Ina Garten Indonesian Chicken Recipe

This is one of those dishes I didn’t expect to make more than once—but then I tasted the marinade. It’s just four ingredients—honey, soy sauce, garlic, and ginger—but it clings to the chicken, caramelizes in the oven, and creates a sauce you’ll want to spoon over everything on the plate.

It’s humble, but deeply satisfying. A weeknight meal that tastes like something far more thoughtful.

What Surprised Me Most (In a Good Way)

It’s not a spicy dish—but it feels warm. The ginger brings heat without sharpness, and the garlic mellows in the marinade. But the real surprise is the color. By the end of roasting, the chicken turns deep, glossy, and lacquered. That’s the sugar in the honey doing exactly what it should.

Ingredients That Pulled Weight

• Honey (1 cup) – This is the backbone of the glaze. Don’t swap for maple—it won’t caramelize the same.
• Soy sauce (¾ cup) – Use low-sodium if you’re watching salt. The real depth comes from this.
• Fresh garlic (¼ cup, minced) – It softens and sweetens in the sauce—no raw bite.
• Fresh ginger (½ cup, grated) – Not ground. The fresh root gives this dish its zing.
• Two chickens (3½ lbs each, quartered) – I used bone-in, skin-on quarters. Skinless just doesn’t deliver the same texture.

Making It Yours

• Use boneless thighs – I’ve tried it. Works great, just reduce cooking time by 15 minutes.
• Swap chicken for pork shoulder – Let it marinate overnight and roast low and slow. Delicious.
• Add chili flakes or sambal oelek – If you want heat, a small spoonful will do it.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Chicken was bland	Didn’t marinate long enough	Marinate at least 12 hours, covered
Sauce burned on pan	Sugar in honey overcooked	Keep pan covered for first 30 mins
Chicken too dry	Overcooked or cut too small	Use bone-in quarters, monitor doneness

How to Make Ina Garten’s Indonesian Chicken

1. In a saucepan over low heat, combine honey, soy sauce, garlic, and ginger. Stir until honey melts—about 3–4 minutes. Let cool slightly.
2. Arrange chicken quarters skin-side down in a shallow baking dish. Pour sauce over the top, coating thoroughly.
3. Cover tightly with foil and marinate overnight in the fridge.
4. The next day, preheat oven to 350°F.
5. Bake chicken (covered) for 30 minutes. Then, remove foil, flip pieces skin-side up, and increase oven temp to 375°F.
6. Bake uncovered for another 30 minutes, or until deeply browned and the sauce is thickened. A knife should slide easily between the meat.
7. Spoon sauce over chicken before serving. Let rest 5 minutes for juices to settle.

Tips I Always Use

• I line the baking pan with parchment under the chicken—makes cleanup easier without sacrificing caramelization.
• A microplane grater makes quick work of fresh ginger.
• Don’t reduce the marinade before pouring it on—it thickens beautifully on its own in the oven.

Leftover Notes

• Fridge: Keeps 3–4 days in a sealed container.
• Freezer: Freeze in sauce for up to 3 months. Thaw overnight before reheating.
• Reheat: Oven at 350°F is best. Cover with foil for 10–15 minutes. Add a splash of broth if it looks dry.

Serve with:

• Wild rice salad
• Mango salsa
• Roasted carrots or green risotto
• A crisp glass of Riesling or jasmine tea

Common “What Ifs”

Q: Why is my chicken rubbery?
A: Most likely under-marinated or overcooked. Let it soak overnight and roast gently.

Q: Can I use boneless chicken?
A: Yes. Use thighs and reduce bake time by 15 minutes. Check internal temp at 160–165°F.

Q: Why isn’t my chicken browning?
A: Make sure you uncover it for the last 30 minutes and use a shallow baking dish.

Q: Can I make this ahead?
A: Yes—marinate the night before and bake just before serving. It also reheats beautifully.

Try More Recipes:

• Ina Garten Root Vegetable Gratin
• Ina Garten Lobster Mac N Cheese
• Ina Garten Mushroom Bolognese