Description
This Honey-Soy Glazed Chicken recipe features tender, juicy chicken leg quarters slow-roasted in foil with a fragrant spice rub, then broiled with a luscious honey-soy glaze for a beautifully caramelized and sticky finish. Perfect for an easy, flavorful dinner with optional roasted vegetables on the side.
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, paprika for non-spicy)
Glaze
- 1/2 cup honey
- 6 tablespoons soy sauce
- 8 slices fresh ginger
- 2 teaspoons chili flakes (or cayenne for spicier, paprika for non-spicy)
- 2 teaspoons lemon juice
Optional
- Handful of vegetables of your choice (green beans, onion, peppers, tomato)
- Reynolds Wrap® Heavy Duty Foil
Instructions
- Prepare the oven and spice rub: Preheat your oven to 300°F (150°C). In a bowl, combine the salt, sugar, ginger powder, garlic powder, and chili flakes, mixing well to create the dry rub.
- Assemble chicken packets: Cut four 16-inch (40 cm) sheets of heavy-duty foil. Place one chicken leg quarter in the center of each sheet. Evenly distribute the dry rub over the chicken pieces, thoroughly rubbing it in.
- Seal the foil packets: Fold up the long sides of the foil over the chicken so the ends meet. Double fold the long ends to seal, leaving space inside for heat circulation. Then double fold the two short ends to completely seal the packets.
- Bake the chicken: Place the foil packets on a foil-lined baking sheet and bake in the oven for 1 hour and 30 minutes. This slow baking in foil helps the chicken become juicy and tender.
- Prepare 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 a simmer. Stir regularly and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon.
- Finish the glaze: Remove the pot from the heat, stir in lemon juice, and set aside to cool. The glaze will thicken further as it cools.
- Broil the glazed chicken: Once baking is complete, carefully open the foil packets, watching out for hot steam. Remove the chicken from the juices and place on the foil-lined baking sheet. Discard the foil packets and leftover juices. Optionally add vegetables alongside the chicken.
- Apply glaze and broil: Turn on the broiler. Brush a thick layer of the glaze over each chicken leg. Broil for 3 to 5 minutes, or until the glaze bubbles and thickens. Remove the tray, brush on another layer of glaze, and broil for another 3 to 5 minutes until the skin is sticky and blistered.
- Serve: Serve the chicken hot as a main dish with your choice of sides or roasted vegetables.
Notes
- The foil packet baking method keeps the chicken juicy and tender.
- Broiling with the honey-soy glaze caramelizes the chicken skin, adding beautiful flavor and texture.
- Customize spice levels by adjusting the type and amount of chili flakes or cayenne pepper.
- Optional vegetables like green beans, peppers, or onions can be baked alongside the chicken or served on the side.
- Using heavy-duty foil or double layering regular foil ensures packets do not tear during baking.
Nutrition
- Serving Size: 1 chicken leg quarter with glaze
- Calories: 450
- Sugar: 18g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg
