This sweet Indonesian Ginger Chicken works for a weeknight dinner because it takes just 10 minutes of prep and then is pretty much hands-off cooking. Serve over rice with a side of your favorite vegetable for a complete meal.
I love meals that are quick to prepare and this is one of them. The cook time is a little longer than I usually like for a weeknight, but the key to this one is to make the marinade and marinade the chicken the night before. Then it’s just a matter of popping into the oven and preparing any side dishes the night of.
Indonesian Ginger Chicken takes only 5-10 minutes to actually prepare – making the sauce. I’ve made it multiple times and marinated it for anywhere from only a couple hours to overnight. It came out great every time. The sauce is sweet. This chicken is moist. I’d love to try this as a marinade and sauce for grilled chicken cutlets this summer.
Recipe Notes for Indonesian Ginger Chicken:
- The original recipe called for two whole chickens, quartered. I used chicken thighs to decrease the prep time.
- Serving suggestions: Serve over rice or your favorite side dish. We like it with green beans, a cold Asian Cucumber Salad with Peanuts (bonus: it is better after it sits overnight!) or this Asian Grilled Asparagus (but cooked on the stove or in the oven).
Indonesian Ginger Chicken
This sweet Indonesian Ginger Chicken works for a weeknight dinner because it takes just 10 minutes of prep and then is pretty much hands-off cooking. Serve over rice with a side of your favorite vegetable for a complete meal.
Ingredients
- 1/2 c. honey
- 3/8 c. low-sodium soy sauce
- 1/8 c. minced garlic (4-6 cloves)
- 1/4 c. peeled & grated fresh ginger root
- 8-10 skin-on chicken thighs
Instructions
Marinade the Chicken:
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In a small sauce pan over medium-low heat, combine honey, soy sauce, garlic and ginger. Heat until honey is melted. Stir to combine.
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In an oven-safe baking pan with at least 2-inch sides, place chicken thighs skin side down. Cover with marinades
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Cover with aluminum foil and marinade at least 2 hours or overnight.
Cook the Chicken:
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Preheat the oven to 350F.
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Cook the chicken for 30 minutes with foil on. Uncover pan, flip chicken, and raise the temperature to 375F. Roast for another 20-30 minutes, until cooked through. Sauce will be a deep brown.
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Serve hot.
This recipe was adapted from The Barefoot Contessa Cookbook.
