Description

Honey-Soy Glazed Chicken is a flavorful and tender dish featuring chicken leg quarters roasted in foil to lock in juices, then finished under the broiler with a sweet and savory honey-soy glaze for a beautifully caramelized and sticky skin. This recipe combines aromatic spices with a rich glaze for an impressive yet easy meal perfect for any occasion.

Ingredients

Scale

Chicken and Spice Rub

4 chicken leg quarters
4 teaspoons salt
2 teaspoons sugar
2 teaspoons ginger powder
2 teaspoons garlic powder
2 teaspoons chili flakes (or cayenne for spicier, or paprika for mild)

Glaze

1/2 cup honey
6 tablespoons soy sauce
8 slices fresh ginger
2 teaspoons chili flakes (or cayenne for spicier, or paprika for mild)
2 teaspoons lemon juice

Optional

Handful of vegetables of your choice (green beans, onion, peppers, tomato)
Reynolds Wrap® Heavy Duty Foil

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Instructions

Preheat and Prepare Spice Rub: Preheat your oven to 300°F (150°C). In a bowl, combine salt, sugar, ginger powder, garlic powder, and chili flakes to make the dry rub. Mix thoroughly and set aside.
Prepare Foil Packets: Cut four sheets of Reynolds Wrap® Heavy Duty Foil about 16 inches (40 cm) each. Place one chicken leg quarter in the center of each foil sheet. Evenly distribute the dry rub over the chicken legs and rub it in well to coat thoroughly.
Seal the Foil Packets: Fold up the long sides of the foil so the ends meet over the chicken, then double fold the ends to seal the packets, leaving some space inside for heat circulation. Also double fold the short ends to fully seal and contain the juices.
Bake the Chicken: Place the foil packets on a foil-lined sheet pan and bake in the preheated oven for 1 hour and 30 minutes to ensure juicy, tender chicken.
Make the Glaze: While the chicken bakes, combine honey, soy sauce, fresh ginger slices, and chili flakes in a small pot. Bring to a boil over medium heat then reduce to simmer. Stir regularly and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in lemon juice. Set aside to cool and thicken further.
Remove and Unwrap Chicken: Carefully take the chicken out of the oven. Open the foil packets cautiously to avoid hot steam. Lift the chicken out and place it back on the foil-lined baking sheet, discarding the foil packets and juices.
Add Vegetables (Optional): If you like, arrange your choice of vegetables alongside the chicken on the baking sheet to roast while broiling.
Broil with Glaze: Turn your oven broiler on. Brush a thick layer of the prepared glaze over each chicken leg. Broil for 3 to 5 minutes until the glaze bubbles and thickens. Remove the pan from the oven, apply another layer of glaze, and broil for another 3 to 5 minutes until the skin is sticky, blistered, and caramelized.
Serve: Serve the honey-soy glazed chicken hot as a delicious main dish with your favorite sides.

Notes

The chicken is slow-roasted in foil to stay exceptionally juicy and tender.
The glaze caramelizes under the broiler, giving a beautiful sticky and flavorful finish.
You can adjust spiciness by switching chili flakes to cayenne or paprika as noted.
Using heavy duty foil or double layering regular foil helps prevent leaks during baking.
Adding vegetables in the broiling step gives a nice roasted side with minimal extra effort.

Nutrition

Serving Size: 1 chicken leg quarter with glaze
Calories: 450 kcal
Sugar: 18 g
Sodium: 900 mg
Fat: 25 g
Saturated Fat: 6 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 120 mg