Sticky Ginger Chicken

Having an easy, baked chicken recipe on hand that can be served in a variety of ways is everything I aim for in both weeknight dinners and meal prep!

This chicken bakes in its marinade, which makes it just about as hands-off as a chicken dish can get, while still being SO FLAVORFUL. Honey, ginger, soy sauce, and garlic give this some serious Indonesian feels.

The honey will glaze onto the chicken as it bakes and give it a delicious sticky coating. We like this chicken straight from the oven with a side of stir fried veggies, but it’s also really perfect for rice bowls, salads, and wraps.

Since the marinade cooks along with the chicken, you can (and definitely should) use it as a sauce no matter how you eat this chicken!

Isn’t it a food safety no-no to eat a marinade?

In most cases, yes. If you cook a marinade separate from the meat, it can be difficult to be sure that it reaches the proper temperature. However, since the chicken here is cooked in the marinade, you can be confident that if your chicken is fully cooked, your marinade is too. I am a big fan of my meat thermometer to take out any guess work.

Do I have to use chicken thighs?

No! Use whatever chicken you like. I like thighs for this because they cook quickly. But boneless, skinless breasts are just as good in my opinion. I like using bone-in/skin-on chicken for a fancier meal. Be sure to adjust cook time for whatever cut you choose.

What kind of container should I marinate this in?

A shallow baking dish is ideal. You want it to be deep enough that you’re not worried about the marinade spilling over, but shallow enough that your chicken is partially exposed so the glazing can happen. I really love my glass baking dish for this because it has a lid for easy storage!

Adapted from Ina Garten.