Name: Ina Garten Indonesian Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 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

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Introduction

This Indonesian Chicken recipe by Ina Garten is a flavorful dish that perfectly balances sweet, tangy, and savory notes. The marinade, featuring peanut butter and soy sauce, creates a rich and aromatic coating that makes the chicken irresistibly delicious. It’s simple to prepare and perfect for grilling or roasting.

A glass rectangular dish filled with raw chicken pieces soaking in a dark brown marinade that looks thick and glossy, with visible minced garlic and small seeds spread evenly over the chicken. The chicken pieces show a mix of pale pink and slightly reddish tones with some white fat patches, partially submerged in the sauce. The dish sits on a clean white marbled surface, highlighting the contrast between the shiny marinade and the raw meat textures. 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: Make the marinade by whisking 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 until smooth.
Step 2: Place the chicken thighs in a bowl or resealable bag and pour the marinade over them. Cover or seal and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop.
Step 3: Preheat your grill to medium-high heat or oven to 400°F (200°C). Grill the chicken for 6 to 8 minutes on each side until cooked through and nicely charred, or roast in the oven for 35 to 40 minutes, basting occasionally with leftover marinade.
Step 4: Once cooked, remove the chicken and let it rest briefly. Sprinkle with chopped cilantro and toasted sesame seeds before serving for a fresh and nutty finish.

Tips & Variations

For a vegetarian alternative, try marinating firm tofu or cauliflower steaks in the same sauce and grill or roast them similarly.
If you prefer less heat, reduce or omit the red pepper flakes.
Use natural peanut butter for a smoother, less sweet flavor.
Add a splash of coconut milk to the marinade for extra creaminess.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook and dry out the meat.

How to Serve

A white plate holds eight golden-brown grilled chicken thighs glazed with a shiny, dark reddish-brown sauce and topped with small green herb pieces. Along the top edge of the plate, thin bright green cucumber slices are neatly arranged in a row with their pale centers visible. Around the chicken, there are bright green lime wedges placed evenly, resting on scattered green herb leaves. The plate is on a wooden surface with some green herb sprigs nearby. To the left, a white bowl with cooked white rice is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs will work well. Adjust cooking time accordingly as they will cook faster than bone-in thighs, usually around 5–6 minutes per side on the grill.

Is this recipe spicy?

The dish has a mild heat from the optional red pepper flakes, but you can adjust the amount or leave them out for a milder flavor suited to your taste.