Indonesian Ginger Chicken
Delight your taste buds with this Indonesian Ginger Chicken, a mouthwatering blend of sweet and savory flavors that’s perfect for weeknight dinners or special occasions. Tender, bone-in chicken thighs are marinated in a rich mixture of freshly grated ginger, minced garlic, soy sauce, honey, and a splash of rice wine vinegar, then oven-baked to golden perfection with a glaze that’s irresistibly sticky and caramelized. Garnished with fresh scallions and optional sesame seeds, this dish is as visually stunning as it is delicious. Perfectly paired with steamed rice or sautéed vegetables, this recipe combines the bold flavors of Indonesian cuisine with the ease of a home-cooked meal. With minimal prep, simple ingredients, and a flavor-packed result, this ginger chicken will easily become a family favorite.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 4 tablespoons Fresh ginger (grated)
- 4 cloves Garlic (minced)
- 0.5 cups Soy sauce
- 0.75 cups Honey
- 2 tablespoons Rice wine vinegar
- 1 tablespoon Vegetable oil
- 3 stalks Scallions (sliced, for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a medium bowl, combine grated ginger, minced garlic, soy sauce, honey, rice wine vinegar, and vegetable oil to make the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap.
Marinate the chicken in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 350°F (175°C). Line a baking dish with foil or parchment paper for easy cleanup.
Remove the chicken from the marinade and place it in the prepared baking dish, skin-side up. Reserve the marinade for later use.
Bake the chicken in the preheated oven for 30 minutes. Meanwhile, transfer the reserved marinade to a small saucepan and bring it to a boil over medium heat. Let it simmer for 5-7 minutes, reducing slightly and ensuring it is safe to use.
After 30 minutes of baking, brush the chicken generously with the boiled marinade. Return the dish to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the skin is golden and slightly caramelized.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with sliced scallions and sesame seeds, if desired. Serve hot with steamed rice or sautéed vegetables.
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5612 mg | 244% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 149.4 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2964 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
