Indonesian Ginger Chicken

Vickie Parks


This is so simple to make. I like to start marinating this the night before a busy day is ahead of us. That way, all I have to do when we get home is pop the dish in the oven to bake, and in about an hour we have something quite wonderful on our dinner table to help us unwind after a hectic day. Despite how simple it is to prepare, it's quite delicious.

pinch tips: How to Mince Garlic



4 to 6


15 Min


1 Hr




1 c
3/4 c
soy sauce
1/4 c
minced garlic (about 8 to 12 garlic cloves)
1/2 c
peeled and grated fresh ginger root
(3 1/2 pound) fryer chickens, quartered (i used 2 pre-cut fryer chickens, skin-on)

Directions Step-By-Step

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 1 layer in a shallow baking pan, skin side down, and pour the sauce over the chicken pieces. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator (or at least for 1 hour).
Preheat the oven to 350°F.
Place the baking pan (covered with foil) in the preheated oven and bake for 30 minutes. Remove foil, turn the chicken skin side up, and increase oven temperature to 375°F. Continue baking (uncovered) for 30 minutes more or until the juices run clear when you pierce a leg and thigh with a fork, and also making sure the sauce is a rich, dark brown.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian