Indonesian Ginger Chicken

May 6, 2010

Author Notes: My children's school put together a cookbook of family recipes. These families cook well, apparently because I've loved every recipe I've tried. This particular recipe was submitted by a 4th grade girl. It is her Great Aunt Elizabeth's it says. It seems that Ina Garten has published one that is very similar. Hmmmm. Now, did Ina know Great Aunt Elizabeth or did Great Aunt Elizabeth have Ina's recipe? Who knows, and really, does it matter? This makes a perfect weeknight dish. Marinate it the day before and then bake it for an hour. My family loves it. Serve with rice and steamed broccoli. Waverly

Serves: 8


  • 7/8 cup honey
  • 3/4 cup soy sauce
  • 1/4 cup minced garlic
  • 1/2 cup peeled and grated fresh ginger root
  • 8 chicken quarters, with skin
In This Recipe


  1. SAUCE/MARINADE: In a small saucepan, combine honey, soy sauce, garlic, and ginger over LOW heat. Stir until honey is melted.
  2. MARINATE CHICKEN OVERNIGHT: Place chicken in a shallow baking pan skin side down in one layer and pour the marinade over it. Cover tightly with aluminum foil and marinate overnight in refrigerator.
  3. BAKE: One hour before serving, preheat oven to 350. Place baking pan on oven and bake for 30 minutes. Uncover pan, turn chicken skin side up, and raise temperature to 375. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

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