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Ginger Chicken

GINGER CHICKEN - Serves 4, with sides

Inspired by Ina Garten’s Indonesian Ginger Chicken


3 tablespoons honey

2 tablespoons soy sauce

2 garlic cloves, minced

1 tablespoon ginger, minced

1 teaspoon siracha

1 pound chicken thighs (or breasts if you want)


Mix together the honey, soy sauce, garlic, ginger, and siracha. Pour over the chicken thighs, cover and refrigerate for at least an hour, but up to overnight. (I marinated for 8 hours.)

Place the chicken on a foil-lined broiler pan or baking sheet. Broil 5 to 7 minutes on each side and a thermometer inserted into the center registers 165 degrees F. (My thighs were too small to get an accurate reading, so I just cooked until the juices ran clear.)

Serve with steamed rice and stir-fried veggies for a perfectly balanced meal. :)