Description
Honey-Soy Glazed Chicken is a delectable main dish featuring juicy chicken leg quarters roasted in foil with a flavorful dry rub, then finished under the broiler with a sticky, caramelized honey-soy glaze. This method locks in moisture and infuses the chicken with bold savory and sweet notes, perfect for an impressive yet easy weeknight dinner.
Ingredients
Scale
Chicken and Dry 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 mild)
Glaze
- 1/2 cup honey
- 6 tablespoons soy sauce
- 8 slices fresh ginger
- 2 teaspoons chili flakes (or cayenne or paprika)
- 2 teaspoons lemon juice
Optional
- Handful of vegetables such as green beans, onion, peppers, and/or tomato
- Reynolds Wrap® Heavy Duty Foil
Instructions
- Preheat and Prepare Dry 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 a dry rub.
- Prepare Foil Packets and Season Chicken: Cut four 16-inch sheets of heavy-duty Reynolds Wrap foil. Place one chicken leg quarter in the center of each sheet. Evenly sprinkle and rub the dry spice mixture onto each chicken leg.
- Seal the Foil Packets: Fold the long sides of the foil up to meet over the chicken and double fold to seal while leaving space inside for heat circulation. Then double fold the short ends to fully enclose the packets.
- 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.
- Prepare the Honey-Soy Glaze: While the chicken bakes, combine honey, soy sauce, ginger slices, and chili flakes in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer, stirring regularly for about 20 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in lemon juice. Let it cool to thicken further.
- Remove Chicken from Foil: Carefully open each foil packet, watching for hot steam. Transfer the chicken from the packets onto the foil-lined baking sheet, discarding the foil parcels and juices. Optionally, arrange vegetables alongside the chicken.
- Broil with Glaze: Turn on the broiler. Brush the chicken legs generously with a thick layer of the glaze. Broil for 3 to 5 minutes or until the glaze bubbles and thickens. Remove from oven, brush a second glaze layer, and broil for another 3 to 5 minutes until the skin is sticky and blistered.
- Serve: Serve the glazed chicken hot as a delicious main dish.
Notes
- The foil packet cooking method ensures the chicken stays super juicy and tender while absorbing the rub’s flavors.
- Broiling the chicken with glaze twice creates a beautifully caramelized, sticky skin with a perfect balance of sweet and savory.
- Adjust the chili flakes or substitute cayenne or paprika to modify the spice level to your preference.
- Adding vegetables like green beans, peppers, or onions alongside the chicken in the last stage adds color and nutrition.
Nutrition
- Serving Size: 1 chicken leg quarter with glaze
- Calories: 420
- Sugar: 18g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
