Description

Honey-Soy Glazed Chicken is a deliciously tender and juicy baked chicken leg quarters recipe, infused with a flavorful dry rub and finished with a sticky, caramelized honey-soy glaze. Cooked in foil packets to lock in moisture, then broiled to perfectly blistered, sweet-savory skin, this dish offers a perfect balance of heat, sweetness, and umami for a crowd-pleasing main course.

Ingredients

Scale

Chicken and 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 non-spicy)
8 slices fresh ginger

Glaze

1/2 cup honey
6 tablespoons soy sauce
2 teaspoons chili flakes (or cayenne/paprika as preferred)
2 teaspoons lemon juice

Optional

A handful of vegetables such as green beans, onion, peppers, and/or tomato
Reynolds Wrap® Heavy Duty Foil

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Instructions

Prepare the dry rub: In a bowl, combine 4 teaspoons salt, 2 teaspoons sugar, 2 teaspoons ginger powder, 2 teaspoons garlic powder, and 2 teaspoons chili flakes. Mix well and set aside.
Wrap the chicken: Preheat the oven to 300°F (150°C). Prepare four 16-inch squares of Reynolds Wrap® Heavy Duty Foil. Place one chicken leg quarter in the center of each foil sheet. Distribute the dry rub evenly over each piece of chicken, rubbing it thoroughly into the skin and meat.
Seal the foil packets: Fold up the long sides of the foil so they meet over the chicken, then double fold the ends leaving space for heat circulation. Double fold the two short ends tightly to seal each packet securely.
Bake the chicken: Place the foil packets on a foil-lined baking sheet and bake in the preheated oven for 1 hour and 30 minutes. This slow baking will ensure juicy, tender meat.
Prepare the glaze: While the chicken bakes, combine 1/2 cup honey, 6 tablespoons soy sauce, 8 slices fresh ginger, and 2 teaspoons chili flakes in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for about 20 minutes, stirring regularly, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 2 teaspoons lemon juice. Let cool to thicken further.
Broil with glaze: After baking, carefully open the foil packets (beware of hot steam). Remove the chicken from the packets and place it on the foil-lined baking sheet. (Optional: add vegetables alongside if desired.) Brush a thick layer of the glaze over each chicken leg. Broil on high for 3 to 5 minutes until the glaze bubbles and thickens. Remove from broiler, brush another layer of glaze, and broil again for 3 to 5 minutes until the skin is sticky and blistered.
Serve: Remove from oven and serve the honey-soy glazed chicken hot as a main dish, optionally with your choice of cooked vegetables or sides.

Notes

This recipe uses foil packets to roast the chicken slowly, ensuring it stays juicy and tender.
The broiling step caramelizes the honey-soy glaze, creating a deliciously sticky and savory crust on the chicken skin.
You can adjust the spiciness by choosing between chili flakes, cayenne, or paprika.
The glaze can be made ahead and stored in the refrigerator, then reheated before broiling if needed.
Vegetables like green beans, onions, peppers, or tomatoes can be added alongside the chicken during broiling for a complete meal.

Nutrition

Serving Size: 1 chicken leg quarter with glaze
Calories: 420
Sugar: 18g
Sodium: 850mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 38g
Cholesterol: 110mg