Indonesian Garlic Ginger Chicken

What is a chicken dish for Nasi Lemak that is not spicy and can be done with the basic ingredients available in the kitchen? I found Ina Garten’s Indonesian Garlic Ginger Chicken that needed only honey, soy sauce, garlic and ginger! I picked up a 4-lb chicken from the store, and the rest is easy peasy. Thanks for the simple, easy, and no mess recipe. Next time, I will add a splash of sesame oil and brandy to it to add even more punch to the dish.


  • 1/2 cup honey
  • 3/8 cup soy sauce
  • 1/8 cup minced garlic
  • 1/4 cup grated ginger
  • 1 4-lb chicken, cut into 8 pieces
  • Splash of sesame oil and brandy (optional)


  1. Cook honey, soy sauce, garlic, and ginger in a medium sauce pan over medium heat until honey is melted.
  2. Arrange chicken pieces in a baking dish, skin-side down. Pour honey mixture over it. Cover with foil and refrigerate overnight.
  3. Remove chicken from the refrigerator an hour before roasting to bring it to room temperature.
  4. Preheat oven to 350 degrees F.
  5. Roast chicken, covered, for 30 minutes.
  6. Raise temperature to 375 degrees F at the end of 30 minutes.
  7. Remove foil and flip chicken over so that it is skin-side up.
  8. Roast uncovered for another 30 minutes.
  9. Set oven to broil briefly if you want to skin to char a little more.
  10. Remove to serving dish. Serve the dripping as sauce over the chicken.
I served the Indonesian Garlic Ginger Chicken as part of my South East Asian Charcuterie Board.
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