5 Ingredient Sticky Honey Indonesian Chicken

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5 Ingredient Sticky and sweet, this chicken is roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes! Serve with steamed rice for the perfect quick and easy meal!

5 Ingredient Sticky and sweet, this chicken is roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes! Serve with steamed rice for the perfect quick and easy meal!

Summer is coming to a rapid end even though the weather seems to have no idea about it. As we go into the fall season and life gets busier we look to recipes like this one to cut down on time in the kitchen. If you are gearing up for back to school, you’ll appreciate this dish for its ease and simplicity. You can also marinade it ahead and freeze it for later. This dish is perfect to add to your list if you prep your meals on the weekends or if you do large batch freezer meals.

This also happens to be one of my favorite Ina Garten recipes which is pretty impressive given her recipes tend to be American/French in general. This recipe also gets a ton of brownie points for being one of the easiest no fuss recipes we rotate through. I reserve it for nights where I genuinely don’t feel like cooking since it is so hands off. I even get lazy and throw the garlic and chunks of ginger in my mini food processor.

I posted the recipe in the most basic version even though we often change it up. This is because the recipe is so simple you can alter it with anything you’ve got on hand. This also gives you an idea how often we make the dish! We love playing with the ingredients and flavors to mix it up.

There aren’t any step by step photos because the recipe is so incredibly easy so I am including a list of variations we do to this recipe in case you want to change it up a bit. (Please try it the original way first, it is FANTASTIC as is).5 Ingredient Sticky and sweet, this chicken is roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes! Serve with steamed rice for the perfect quick and easy meal!

  1. Marinade the chicken in the sauce overnight. Flavor will be much deeper.
  2. 1/2 tbsp Sriracha  or 1/2 teaspoon crushed red pepper in the marinade mix.
  3. Add large chunks 2″ of pineapple to mix and roast together.
  4. A red bell pepper cut into large chunks and tossed with chicken and roasted in same pan.
  5. 2-3 inch chunks of green onions tossed with chicken and roasted in same pan.
  6. 1 large zucchini sliced in half moon shapes, tossed with chicken and roasted in same pan.
  7. 3 baby bok choy, sliced in 1 inch chunks, added to bottom of dutch oven. Cover with chicken and roast.
  8. Served with Coconut Rice.
  9. Marinade with chicken breasts overnight, slice and cook in skillet.
  10. Cook the night before, cut into chunks and put in fridge. This works great cold in lunches!
  11. Instead of 1 cup honey: 1/2 cup honey, 1/2 cup of pineapple juice.
  12. Instead of 1 cup honey: 1/2 cup honey, 1/2 cup of orange juice.

5 Ingredient Sticky and sweet, this chicken is roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes! Serve with steamed rice for the perfect quick and easy meal!

Recipe

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5 Ingredient Sticky Honey Indonesian Chicken

  • Yield: 8 -10 servings
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Course: Main
  • Cuisine: Asian
5 Ingredient Sticky and sweet, this chicken is roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes!. Serve with steamed rice for the perfect quick and easy meal!

Ingredients

  • 1 cup honey (1/4 cup of it reserved)
  • 3/4 cup soy sauce
  • 1/4 cup minced garlic (8 to 12 cloves)
  • 1/2 cup peeled and grated fresh ginger root
  • 3 lbs chicken thighs (with skin and bone on)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 375 degrees.
  2. Mix 3/4 cup honey, soy sauce, ginger and garlic together.
  3. Toss with the chicken and put a foil sheet on a baking pan. This dish is very sticky.
  4. Put chicken, skin side up onto the foil.
  5. Cook for 25-30 minutes.
  6. Take chicken out and toss with remaining 1/4 cup of honey.

Recipe Notes

Recipe adapted from Ina Garten.

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Nutrition Information

Yield: 8 -10 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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5 Ingredient Sticky and sweet, this chicken is roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes! Serve with steamed rice for the perfect quick and easy meal!

5 Ingredient Sticky and sweet, this chicken is roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes!. Serve with steamed rice for the perfect quick and easy meal!

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Categories:

Chicken Main Course Main Dishes Meat & Seafood Recipe Worldly Foods

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Comments

    1. Oh yes, I absolutely love how much ginger is loaded into this recipe! It tastes so good when it caramelizes on the chicken! Thanks for the kind words!

  1. The best of both worlds, the taste of ‘take out’ with ingredients that YOU put in yourself! 🙂

  2. Sabrina you know I just posted a collection of 30 minute recipes and I’m definitely starting a folder online to bookmark other ideas for my family. Yours is the first one going in the folder! This looks and sounds irresistible. And so few ingredients! I’m so happy….

  3. When you buy your Sriracha at the huge club stores, you have to add it to everything. I’d love to try this recipe and the second variation.

  4. Oh this looks so yummy! I wish my husband liked honey in his food. He just isnt too much of a honey fan.

  5. I love to cook with chicken. This recipe looks so delicious. I will have to give it a try this week. I am sure my family will love it.

  6. Oh this looks just delicious. I love sweet chicken, sweet and sour is my fave so I’m sure I’d like something like this! Looks great.

  7. Are you able to make this dish without the skin on? I’m a little squeamish with chicken skin and usually only cook with breasts that already have the skin taken off. Thanks!

    1. You can, you just have to be very careful. The skin helps keep the chicken moist and the dark meat is much more forgiving. If I were using white meat I would likely cook it in a skillet and thicken the sauce separately then add it in the pan in the last few seconds of cooking.

    1. I would suggest cooking it in a skillet and thicken the sauce separately then add it in the pan in the last few seconds. The skin is what keeps the chicken moist and I just wouldn’t want it to dry out on you so just be careful. Let me know how it turns out!