Name: Ina Garten Indonesian Chicken Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 2 h 45 min
Cuisine: Indonesian
Ingredients: 4 bone-in, skin-on chicken thighs; ½ cup soy sauce; ¼ cup honey; 2 tbsp peanut butter; 2 tbsp rice vinegar; 1 tbsp grated ginger; 2 garlic cloves, minced; 1 tsp ground cumin; ½ tsp ground coriander; ½ tsp red pepper flakes (optional); 1 tbsp sesame oil; 2 tbsp lime juice; ¼ cup chopped cilantro; 1 tbsp toasted sesame seeds

Jump to Recipe

Introduction

This Indonesian Chicken recipe from Ina Garten offers a flavorful blend of sweet, savory, and spicy elements. With a rich peanut butter marinade and aromatic spices, it’s perfect for grilling or roasting. It’s a delightful dish that brings vibrant flavors to your dinner table.

A white plate holds four pieces of glossy, roasted chicken thighs with a caramelized brown color, each topped with small green cilantro leaves, chopped scallions, and white sesame seeds. Behind the plate, there are three white bowls: one filled with fluffy white rice, one with bright green steamed bok choy and sliced cucumber, and one with a heap of crispy golden fried noodles. Two lime wedges sit next to the plate on a white marbled surface, along with a shiny silver spoon and a folded blue cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs
½ cup soy sauce
¼ cup honey
2 tbsp peanut butter
2 tbsp rice vinegar
1 tbsp grated ginger
2 garlic cloves, minced
1 tsp ground cumin
½ tsp ground coriander
½ tsp red pepper flakes (optional)
1 tbsp sesame oil
2 tbsp lime juice
¼ cup chopped cilantro (garnish)
1 tbsp toasted sesame seeds (garnish)

Instructions

Step 1: Whisk together soy sauce, honey, peanut butter, rice vinegar, grated ginger, minced garlic, ground cumin, ground coriander, red pepper flakes (if using), sesame oil, and lime juice in a bowl to make the marinade.
Step 2: Place the chicken thighs in a large bowl or resealable bag and pour the marinade over them. Refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Preheat your grill to medium-high heat or your oven to 400°F (200°C).
Step 4: If grilling, cook the chicken thighs for 6–8 minutes per side until cooked through and nicely charred. If roasting, place the chicken on a baking sheet and bake for 35–40 minutes, basting occasionally with leftover marinade.
Step 5: Remove the chicken from heat and garnish with chopped cilantro and toasted sesame seeds before serving.

Tips & Variations

For a creamier marinade, blend the peanut butter with a bit of warm water before mixing to help it combine smoothly.
If you prefer less heat, omit the red pepper flakes or reduce the quantity.
Serve with steamed jasmine rice and sautéed greens for a complete Indonesian-inspired meal.
Swap chicken thighs for boneless breasts if you prefer, adjusting cooking time accordingly.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The marinade can be refrigerated separately for up to a week and used as a dipping sauce or to marinate other proteins.

How to Serve

The image shows a close-up of several pieces of cooked chicken thighs on a white plate. Each piece is covered with a shiny, caramelized brown glaze, giving the chicken a slightly crispy texture with darker charred spots. The chicken is topped with small sesame seeds and bright green fresh parsley leaves scattered over the surface, adding a touch of color and freshness. The background has a white marbled texture, bringing focus to the richly colored chicken pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade in advance?

Yes, the marinade can be prepared a day ahead and stored in the refrigerator. This allows the flavors to develop more deeply before you add the chicken.

Is it necessary to use skin-on chicken thighs?

Using skin-on thighs helps keep the chicken moist and adds flavor during cooking, but you can use skinless if you prefer a leaner option; just be careful not to overcook.