5 Ingredient Sticky Honey Indonesian Chicken

by Sabrina Snyder

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56 Comments

4.75 from 4 votes
10 servings
Cook Time 30 minutes
Total Time 40 minutes
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5 Ingredient Sticky Honey Indonesian Chicken is so quick and delicious to make for a weeknight meal. Can easily be customized to your liking!

This Chinese Chicken Recipe is sure to be a weeknight favorite for your family. If you like this recipe, try out Slow Cooker Orange Chicken or Easy Sesame Chicken.

Sabrina’s 5 Ingredient Sticky Honey Indonesian Chicken Recipe

This is a great recipe 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. This recipe is inspired by Ina Garten. This recipe also gets a ton of brownie points for being one of the easiest no fuss recipes my family rotates through. I reserve it for nights where I genuinely don’t feel like cooking since it is so hands off.

Recipe Card

Dinner, then Dessert

5 Ingredient Sticky Honey Indonesian Chicken Recipe

5 Ingredient Sticky Honey Indonesian Chicken is so quick and delicious to make for a weeknight meal. Can easily be customized to your liking!
Yield 10 servings
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Asian
Author Sabrina Snyder
PrintRate

Ingredients
 

  • 1 cup honey , ¼ cup of it reserved
  • 3/4 cup soy sauce
  • 1/4 cup minced garlic , 8 to 12 cloves
  • 1/2 cup fresh ginger , peeled and grated
  • 3 lbs chicken thighs , with skin and bone on

Instructions

  • Preheat oven to 375 degrees.
  • Mix ¾ cup honey, soy sauce, ginger and garlic together.
  • Toss with the chicken and put a foil sheet on a baking pan. This dish is very sticky.
  • Put chicken, skin side up onto the foil.
  • Cook for 25-30 minutes.
  • Take chicken out and toss with remaining ¼ cup of honey.

Nutrition

Calories: 376kcal | Carbohydrates: 31g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 1064mg | Potassium: 325mg | Fiber: 1g | Sugar: 28g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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About this Recipe

This chicken is roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes! I posted the recipe in the most basic version even though I often change it up. This is because the recipe is so simple you can alter it with anything you have on hand. This also gives you an idea how often I make the dish! I love playing with the ingredients and flavors to mix it up.

Can this be made ahead of time?

  • You can 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.
  • Cook this delicious chicken the night before, cut into chunks and put in fridge. This works great for meal prep to add to your rice and vegetables, a salad, or a wrap!

Recipe Tips & Tricks

  • Marinade the chicken in the sauce overnight. It will have a much deeper flavor.
  • Throw the garlic and chunks of ginger in your mini food processor to make this even quicker to prepare.

What to Pair With 5 Ingredient Sticky Honey Indonesian Chicken

Served this yummy chicken over the top of Coconut Rice. To make it a complete meal add Chinese Broccoli. To make it extra delicious make sure to add some Korean Ground Beef Egg Rolls as an appetizer.

Variations

  • Spice: Add ½ tbsp Sriracha or ½ teaspoon crushed red pepper in the marinade mix.
  • Fruit: Add large chunks 2″ of pineapple to mix and roast together.
  • Vegetables: Add red bell pepper cut into large chunks, 2-3 inch chunks of green onions, 1 large zucchini sliced in half moon shapes. These can all be tossed with the chicken and roasted in same pan. You can also add 3 baby bok choy, sliced in 1 inch chunks, added to bottom of dutch oven. Cover with chicken and roast.
  • Honey: Instead of 1 cup honey: try ½ cup honey, ½ cup of pineapple juice or ½ cup honey, ½ cup of orange juice.

More Delicious Asian Chicken Recipes

Photos used in previous posts:

close up of chicken
chicken on a bed of rice
chicken on a plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hey there, Sabrina! 🙂

    I cook for my parents, and my mom *loves* some sauce with her meat main dishes. Is there a way to make a sauce for this dish, maybe while the chicken is cooking? Perhaps something with honey and pineapple juice?

    But I leave the contents of the sauce and its preparation to the expert. ?

    By the way, my folks adore all your Asian stir-frys, as do I. ??

    Reply

    1. You can substitute with chicken breasts I just prefer thighs because they are more moist. I hope you enjoy it!

      Reply

    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!

      Reply

  4. 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!

    Reply

    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.

      Reply

  6. This sounds so good! I love chicken and am always looking for new ways to prepare it. Asian cuisine is one of my favorites.

    Reply

  7. 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.

    Reply

  8. 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.

    Reply

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

    Reply

  12. Oh, that looks flipping delicious. I’ll have to get the hubby to make that, and add a little cayenne pepper to it! Gotta have some spice.

    Reply

  13. Mmmm we may have to have this on Sunday! I can put it together to marinade Saturday night and make it for lunch on Sunday! It looks delicious!

    Reply

  15. 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.

    Reply

  17. 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….

    Reply

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

    Reply

  20. That chicken looks so sticky and delicious!! I am pretty sure I wouldn’t leave a scrap of chicken on those bones!

    Reply

  22. I love that there’s a lot of ginger that’s being used here – that surely makes the chicken so delicious! As always, your food photography is excellent!

    Reply

    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!

      Reply

  27. Easy and to the point, Sabrina! Looks fantastic and something I can easily make throughout the week.

    Reply

      1. Can I use ground ginger instead of fresh? Fresh ginger usually gets tough & unusable in a short time . Maryann

        Reply