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Ina Garten Indonesian Chicken

Ina Garten Indonesian Chicken with a soy-honey, ginger-garlic marinade that creates deeply caramelized skin and charred edges. Oven-roasted thighs finish under the broiler for extra caramelization, then get topped with scallion ribbons and sesame seeds.
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Prep Time 20 minutes
Cook Time 30 minutes
marinating 4 hours
Total Time 4 hours 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indonesian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk soy sauce, peanut oil, honey, white wine vinegar, ginger, garlic, black pepper, and sambal oelek together until smooth and glossy.
Marinate the chicken
  1. Place chicken thighs in a large dish and pour the marinade over; refrigerate at least 4 hours or overnight (up to overnight) until the chicken is well coated.
Roast and caramelize
  1. Preheat oven to 375F and arrange 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 with visible char marks.
Baste and broil
  1. Baste twice during cooking with the pan juices, brushing the skin to keep it glossy as it roasts.
  2. Finish under the broiler for 3-4 minutes until the top looks extra caramelized, watching closely to avoid burning.
Garnish and serve
  1. Garnish with sliced green onions and sesame seeds just before serving.

Notes

For best flavor and caramelization, use a deep roasting pan so the skin can stay in contact with some pan juices while the oven renders the fat. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently so the skin doesn’t soften too much. Freezing is not recommended because the skin texture can change. If you want a lower-sugar option, replace the honey with a sugar-free honey-style syrup (use the same amount) and keep the rest the same.