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Ina Garten Indonesian Chicken Thighs

Ina Garten Indonesian chicken thighs with a sweet, savory soy-honey glaze and deeply caramelized oven-roasted skin. Bone-in, skin-on thighs are marinated, basted every 15 minutes, then broiled briefly for extra crisp, golden edges.
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Prep Time 20 minutes
Cook Time 55 minutes
marinating 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and glaze
  • 8 bone-in, skin-on chicken thighs
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup honey
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 2 tbsp fresh ginger, grated
  • 4 garlic, minced
  • 1 tbsp ketchup
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 0.5 tsp crushed red pepper flakes (optional)
  • 0.5 tsp black pepper
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and lightly grease a large baking dish with a thin coating of oil.
  2. Whisk together the soy sauce, honey, brown sugar, vegetable oil, grated ginger, minced garlic, ketchup, rice vinegar, sesame oil, red pepper flakes, and black pepper until smooth.
Marinate the chicken
  1. Arrange the chicken thighs skin-side up in the baking dish and pour the marinade over them.
  2. Turn each thigh to coat evenly so the glaze clings to all sides.
  3. Marinate for at least 30 minutes, or refrigerate for up to 8 hours for deeper flavor.
Roast and caramelize
  1. Bake uncovered at 400°F for 45–55 minutes, basting with the pan juices every 15 minutes.
  2. Continue baking until the chicken is deeply caramelized and reaches an internal temperature of 165°F.
Crisp the skin
  1. Broil for 2–3 minutes if desired, watching closely until the skin turns extra crispy and golden.
Finish and serve
  1. Sprinkle the chicken with thinly sliced green onions and sesame seeds before serving.

Notes

For best caramelization, baste with the pan juices right at the 15-minute marks so the glaze re-coats the skin as it cooks. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 2 months. To make it gluten-aware, use certified gluten-free soy sauce (honey and seasonings are unchanged).