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Ina Garten Indonesian Chicken Thighs

Ina Garten Indonesian chicken thighs with sweet-savory soy-honey marinade are oven-roasted until the skin is deeply caramelized and glossy. After marinating at least 4 hours, the chicken bakes at 400°F (200°C) and finishes with a quick broil for a tender, flavorful result.
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Prep Time 20 minutes
Cook Time 50 minutes
marinating 4 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 8 bone-in, skin-on chicken thighs About 2½ lb total.
soy-honey marinade
  • 0.5 cup soy sauce
  • 0.25 cup honey
  • 0.25 cup vegetable oil
  • 6 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp dark brown sugar
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 tsp crushed red pepper flakes (optional)
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
finishing
  • 2 tbsp chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1 lime wedges, for serving
  • 1 toasted sesame seeds, for garnish

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Make the marinade
  1. Whisk together the soy sauce, honey, vegetable oil, garlic, ginger, dark brown sugar, ground coriander, ground cumin, crushed red pepper flakes (optional), kosher salt, and black pepper in a large bowl until smooth and combined.
Marinate the chicken
  1. Add the chicken thighs to the bowl and coat them thoroughly in the marinade so every surface is covered.
  2. Cover and refrigerate for at least 4 hours (preferably overnight) to let the flavors penetrate and start seasoning the meat.
Roast
  1. Preheat the oven to 400°F (200°C).
  2. Arrange the chicken thighs skin-side up in a lightly greased baking dish and pour the remaining marinade over the chicken.
  3. Bake for 40–45 minutes at 400°F (200°C), basting with the pan juices halfway through cooking for extra flavor and sheen.
Broil and garnish
  1. Broil for 2–3 minutes until the skin becomes deeply caramelized and glossy, watching closely to avoid burning.
  2. Garnish with chopped cilantro, sliced green onions, toasted sesame seeds, and lime wedges before serving.

Notes

For best caramelization, keep the thighs skin-side up and broil only until the surface is glossy and dark-golden, not charred. Refrigerate leftovers in a sealed container for up to 3–4 days; freeze up to 2 months (reheat covered in a 325°F oven until hot). If you want a halal-friendly option, use a honey-based marinade as written (already works), and ensure your soy sauce brand is suitable for your dietary needs.