Description
Tender and flavorful Honey Soy Chicken Leg Quarters cooked in foil packets and finished under the broiler with a sticky, caramelized honey-soy glaze. This easy recipe combines aromatic spices, sweet honey, salty soy sauce, and a hint of heat for a deliciously juicy chicken dinner perfect for any night of the week.
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, or paprika for mild)
Glaze Sauce
- 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
Additional
- Handful of vegetables of your choice (green beans, onion, peppers, tomato)
- Reynolds Wrap® Heavy Duty Foil
Instructions
- Prepare Dry Rub: Preheat your oven to 300°F (150°C). In a bowl, combine salt, sugar, ginger powder, garlic powder, and chili flakes to create the dry rub. Mix thoroughly and set aside.
- Prepare Foil 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 and rub the dry rub onto each chicken leg, ensuring full coverage.
- Seal Foil Packets: Fold the long sides of the foil so they meet over the chicken, then double fold the ends to seal, leaving some space inside for heat circulation. Double fold the short ends to fully seal and contain the juices inside.
- Bake Chicken: Place the foil packets on a foil-lined sheet pan. Bake in the preheated oven for 1 hour and 30 minutes to cook the chicken thoroughly, keeping it juicy and tender.
- Make Honey Soy Glaze: While chicken bakes, combine honey, soy sauce, fresh ginger slices, and chili flakes in a small pot. Bring to a boil over medium heat, 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 lemon juice. Allow to cool and thicken further.
- Remove Chicken from Foil: Carefully take the chicken out of the oven. Open foil packets cautiously to avoid steam. Remove chicken and place it on the foil-lined baking sheet, discarding foil packets and juices.
- Add Vegetables (optional): Arrange your choice of vegetables alongside the chicken on the baking sheet to roast while broiling.
- Broil with Glaze: Turn the oven broiler on. Brush a thick layer of glaze over each chicken leg. Broil for 3 to 5 minutes until the glaze bubbles and thickens. Remove pan, apply another layer of glaze, and broil another 3 to 5 minutes until skin is sticky, blistered, and caramelized.
- Serve: Serve the honey-soy glazed chicken hot as a delicious main dish alongside your favorite sides.
Notes
- The chili flakes can be adjusted for spice level, substituted with cayenne for more heat or paprika for a milder flavor.
- Ensure foil packets are sealed well to keep the chicken moist during baking.
- Broiling at the end adds a delicious caramelized texture to the glaze.
- You can choose any vegetables you like to roast alongside the chicken for a complete meal.
- Use heavy-duty foil to prevent tearing with the juices and ensure even cooking.
