Indonesian Ginger Chicken

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I did it today, my family love it, but i think the chicken was to dried

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Made this last night and everyone loved it. So yummy!

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this is a winner! I loved it!!!
I usually love all of Ina's recipes so no surprise with this one!!
Like others mentioned on reviews...I decreased the honey and added 2 T. balsamic and some sriracha (to taste, we love a little heat. I spooned some of the sauce over the chicken to serve. I will try to thicken the sauce perhaps.??? who knows. I love it!! Anyone who has made any other adjustments please let me know.
p.s. I only marinated for 4 hours...3 breasts and 4 thighs.

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Loved it really good and easy

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This turned out so much better than expected. I followed recipe with the following changes I too added a tsp of sriracha and 1TBSP brown sugar plus 1/4 lemon juice. Using boneless skinless breast they only marinated about 3hrs. Baked 20 min 375 then uncovered and stirred in a couple TBSP corn starch. Cooked another 15 minutes and ended up with an amazing thick sauce. This was awesome. Served with plain white rice and fresh grilled asparagus

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moist, tender, absolutely delicious. especially the sauce, i saved all of them for eating with rice. cannot wait to make this again!

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Was looking for a new recipe for chicken thighs and this is now my new go to!! Delicious!! I halved the sauce and added a tablespoon of Sriracha and, since I love sweet and spicy, a couple of tablespoons of brown sugar. Cooked the thighs at 350* for 20 minutes then 375* for 20 more (plus a couple minutes under the broiler to crisp up the skin then degreased the sauce and reduced it for about 8 minutes until it was syrupy and it was amazing!!! Next time I will add pineapple to the syrup and serve over rice (kind of a spicy sweet and sour chicken.

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CRAZY GOOD!!! : I USED ONE 5 POUND CHICKEN CUT INTO 8 PIECES, BAKED 40 MINUTES COVERED AT 350 AND 40 MINUTES UNCOVERED AT 375! MY HUSBAND THOUGHT IT WAS REALLY GOOD, BUT I FELL IN LOVE WITH IT! LOL SERVED WITH INDIAN RICE OF MY OWN AND GLAZED ORANGE GINGER CARROTS. I SHOULD FEEL GUILTY BECAUSE I MADE INA'S CHOCOLATE CAKE (BEATTY'S TOO AND HAD A NICE SLICE OF IT! YUMMY MEAL AND DESSERT!! : TO JNICOLITZ BELOW, I TOO HAD A LOT OF SAUCE LEFT OVER BUT DUE TO THE CHICKEN RELEASING ITS GREASE INTO IT I WOULD NOT REUSE (TOO OILY AND NOT AS CONCENTRATED WITH ALL THAT OIL HOPE THAT HELPS.

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I have made this recipe, but not for years. After reading other cook's reviews, I made some changes and am much happier with the results. I added a splash of balsamic vinegar, and the juice of one lemon to the marinade. When the chicken was mostly cooked I drained off the juice, and put just the chicken pieces under the broiler to crisp up. As others recommended, in a saute pan I added the sauce and a bit of cornstarch to thicken it. Delicious!

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A great staple, although I would reduce the amount of honey (too sweet! and add pepper (if you like a little kick. I also add scallions when grilling, instead of baking.