Name: Honey Soy Glazed Chicken Legs Recipe
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 1 h 45 min
Cuisine: Asian-American Fusion
Ingredients: 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); 1/2 cup honey; 6 tablespoons soy sauce; 8 slices fresh ginger; 2 teaspoons chili flakes (or cayenne for spicier, or paprika for non-spicy); 2 teaspoons lemon juice; Handful of vegetables of your choice (green beans, onion, peppers, and/or tomato); Reynolds Wrap® Heavy Duty Foil

If you’re looking for a chicken dinner that’s bursting with flavor yet incredibly easy to pull together, then trust me, this Honey Soy Glazed Chicken Legs Recipe is an absolute game-changer. I love this recipe because the chicken comes out juicy and tender from baking in foil, and then it gets that irresistible sticky-sweet glaze under the broiler that everyone raves about. Stick with me, and I’ll walk you through everything so you can nail this at home with zero stress.

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Why You’ll Love This Recipe

Juicy & Tender Chicken: Baking the legs sealed in foil locks in all those delicious juices.
Sweet and Savory Glaze: The honey-soy sauce caramelizes perfectly under the broiler for fantastic flavor.
Simple Ingredients: Pantry staples you probably already have on hand make it easy and budget-friendly.
Minimal Fuss: Almost a hands-off bake, so you’ve got time to prep sides or just sit back.

The image shows three pieces of roasted chicken legs placed close together, each with a shiny, dark brown glaze that looks slightly sticky and caramelized, sprinkled with white sesame seeds. On top of each piece, there are thin, curly strips of light green and white scallions arranged in a neat row down the center. Around the chicken, there are cooked green beans, small white onions, and a few red cherry tomatoes scattered on a white marbled surface. The whole scene is colorful with the bright green, red, and white vegetables contrasting with the rich brown chicken skin. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Honey Soy Glazed Chicken Legs Recipe comes down to a balance of salty, sweet, and spice that works beautifully together — plus ginger in two forms to brighten things up. A few pantry essentials and chicken quarters, and you’re set!

Chicken leg quarters: I always recommend using nice meaty quarters for juicy results; bone-in really locks flavor.
Salt and sugar: Both help the chicken season evenly and balance the glaze sweetness.
Ginger powder and slices: The combo adds both background warmth and a fresh zing.
Garlic powder: A must-have savory note that complements the soy sauce perfectly.
Chili flakes: Add a spicy kick, but you can swap for paprika to keep it mild if you prefer.
Honey: This is your sweet glaze base—go for a mild honey so it doesn’t overpower.
Soy sauce: Provides umami depth and saltiness to the glaze.
Lemon juice: A splash at the end to brighten and balance all the flavors.
Reynolds Wrap® Heavy Duty Foil: Essential for sealing in juices while baking; if you don’t have heavy duty, double up layers.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Honey Soy Glazed Chicken Legs Recipe my own depending on what’s fresh or what my family’s craving. Feel free to tweak away—there’s lots of room to play here.

Add Veggies: I often toss in green beans, peppers, or onions right in the foil with the chicken for an all-in-one meal that’s super convenient.
Spice Level: If you want things fiery, swap chili flakes for cayenne or add a few dashes of hot sauce to the glaze.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and it still works perfectly.
Sweet Swap: If honey’s not your thing, maple syrup or agave syrup make tasty alternatives.

How to Make Honey Soy Glazed Chicken Legs Recipe

Step 1: Mix the Spice Rub and Prep the Chicken

Start by preheating your oven to a low and slow 300°F (150°C). Meanwhile, combine your salt, sugar, ginger powder, garlic powder, and chili flakes in a small bowl—that’s your dry rub. I like to mix it really well so every bite of chicken gets an even flavor. Then, spread out four large sheets of Reynolds Wrap® Heavy Duty Foil, and place one chicken leg quarter in the center of each. Sprinkle and rub the spice mix all over the legs—don’t be shy here; this rub really builds your base flavor.

Step 2: Wrap the Chicken in Foil Pouches

Now, fold the long sides of the foil up to meet over the chicken, then double fold the ends to seal up your pouch. Leave a little space inside for heat circulation—that’s the secret to tender, juicy chicken. This foil seal keeps all those juices from escaping, which is why this method is such a winner. Place your sealed packets on a foil-lined baking sheet and pop them in the oven.

Step 3: Bake Low and Slow

Bake the chicken legs for 1 hour and 30 minutes. I know it’s a bit of a wait, but this slow baking at a lower temp is what makes every bite fall-off-the-bone tender. Trust me, it’s worth the patience!

Step 4: Make the Honey Soy Glaze

While the chicken’s baking, get the glaze going. Combine honey, soy sauce, fresh ginger slices, and chili flakes in a small saucepan. Bring it to a boil over medium heat, then simmer for about 20 minutes, stirring regularly until it’s thick enough to coat the back of a spoon. Once thickened, stir in lemon juice to brighten that sweet-savory combo. The sauce will thicken more as it cools, so don’t stress if it seems a little thin at first.

Step 5: Broil and Glaze to Caramelized Perfection

Carefully open the foil packets after they’re done baking—watch out for that hot steam! Lift the chicken off the foil into a clean baking sheet lined with foil. If you like veggies, now’s your chance to add them alongside the chicken. Turn your oven broiler on, brush the chicken legs generously with your glaze, and broil for 3 to 5 minutes until bubbly and caramelized. Then take it out, brush on another coat, and broil again for a few more minutes until that beautiful sticky, blistered skin forms. This two-step glazing gives that deep, glossy finish that’s simply irresistible.

And that’s it! Serve hot and prepare to wow your family or friends.

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Pro Tips for Making Honey Soy Glazed Chicken Legs Recipe

Use Heavy-Duty Foil: It’s key to avoid leaks during baking and helps lock in moisture perfectly.
Don’t Skip the Double Glaze: Applying the glaze twice under the broiler really deepens that caramelized flavor and texture.
Watch the Broiler Closely: It can go from perfect to burnt fast, so keep a close eye and adjust time to your oven’s heat.
Let the Glaze Cool Before Applying: Warm glaze is easier to brush on evenly without sliding off the chicken.

How to Serve Honey Soy Glazed Chicken Legs Recipe

A white round plate filled with a base layer of fluffy white rice. On top, centered, is a large piece of glazed, shiny brown roasted chicken leg, sprinkled with white sesame seeds and thin light green onion strips. To the right of the chicken, there is a mix of bright green beans, two small pale yellow boiled potatoes, and a triangle of yellow bell pepper. Below the chicken is a small portion of softened purple-red onion slices. Surrounding the plate are small bowls with coarse salt and sesame seeds, and at the bottom, a white speckled bowl with more shredded light green onions. The whole scene is on a white marbled surface, next to a dark fork and a dark cloth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish this dish with a sprinkle of freshly chopped green onions or cilantro on top—it adds a pop of freshness that balances the sweet glaze beautifully. Sometimes, a few sesame seeds add a nice subtle crunch and look gorgeous too.

Side Dishes

This chicken pairs wonderfully with steamed jasmine rice or fluffy coconut rice to soak up that glaze. Roasted or stir-fried veggies like bok choy, snap peas, or even a crunchy cabbage slaw give great texture contrast. I’ve even served this alongside simple roasted potatoes and a green salad for a crowd-pleasing combo.

Creative Ways to Present

For something special, I’ve arranged the glazed chicken legs on a platter surrounded by edible flowers and fresh herbs—guests always love the vibrant look. You can also serve the glaze on the side as a dipping sauce for an elegant touch at dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Soy Glazed Chicken stores really well in an airtight container in the fridge for up to 3 days. I like to keep the extra glaze separate so the skin doesn’t get soggy.

Freezing

You can freeze cooked chicken legs wrapped tightly in foil or plastic wrap and then in a freezer-safe bag for up to 3 months. I recommend freezing without glaze so you can freshen it up with new glaze once thawed.

Reheating

To reheat, I pop the chicken in a 350°F oven for about 15-20 minutes until warmed through, then brush with a bit more glaze and broil for a few minutes to revive that sticky finish. This keeps the skin pleasantly crisp instead of rubbery.

FAQs

Can I use chicken thighs instead of leg quarters for this Honey Soy Glazed Chicken Legs Recipe?

Absolutely! Chicken thighs work great and will also stay juicy and tender with this method. Just adjust the cooking time slightly if thighs are smaller or boneless, checking until the internal temperature hits 165°F.
Is it necessary to broil the chicken after baking?

Yes, broiling is key to caramelizing the honey-soy glaze to get that sticky, blistered finish that makes this recipe stand out. If you skip this step, you’ll miss out on the depth of flavor and texture the glaze provides.
Can I prepare this recipe ahead of time?

You sure can! I often prep the spice rub and glaze earlier in the day and store them separately. The chicken can also be seasoned ahead and refrigerated before wrapping and baking. Just apply the glaze and broil right before serving for the best results.
How spicy is the Honey Soy Glazed Chicken Legs Recipe?

The spice level depends on your chili flakes choice. Using regular chili flakes adds a gentle heat, cayenne will bring more kick, and paprika keeps it mild. You can easily adjust it to your family’s preference.

Final Thoughts

This Honey Soy Glazed Chicken Legs Recipe has become one of my go-to meals because it’s easy to make, packed with flavor, and just downright comforting. I love how effortlessly it looks and tastes like you spent hours in the kitchen, while really you’re just letting the oven do its thing. Give this a try—you’ll be amazed at how quickly it becomes a favorite in your dinner rotation, just like it did in mine!