Indonesian Ginger Chicken

Recipe by Pippy
READY IN: 25hrs


  • 8 -9
    chicken pieces, skin on (I have use drums and thighs, all breasts, or wings, all delicious. Cooking times are for bone-in, sk)
  • 1
    cup honey
  • 34
  • 12
    cup finely minced ginger
  • 12
    cup minced garlic


  • Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
  • Place chicken, skin side down, in appropriately sized casserole.
  • Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
  • Preheat oven to 350.
  • Cook chicken, covered, for 30 minutes.
  • Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.
  • Make sure that the sauce does not cover chicken, and only reaches about halfway up.
  • This will let the skin get crispy and gorgeously dark.
  • I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).
  • To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.
  • To serve: Thaw in fridge and proceed with cooking directions.