Description
Honey-Soy Glazed Chicken is a succulent, juicy dish where chicken leg quarters are slow-roasted in foil with a flavorful dry rub, then finished under the broiler with a sticky, caramelized honey-soy glaze. This method ensures tender meat infused with sweet and savory notes, perfect for a comforting and delicious main course.
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 non-spicy)
Glaze
- 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
Optional
- Handful of vegetables of your choice (green beans, onion, peppers, and/or tomato)
- Reynolds Wrap® Heavy Duty Foil
Instructions
- Prepare the Dry Rub: In a bowl, combine salt, sugar, ginger powder, garlic powder, and chili flakes. Mix thoroughly and set aside to infuse flavors.
- Prepare Foil Packets: Preheat the oven to 300°F (150°C). Cut four 16-inch (40 cm) sheets of heavy-duty Reynolds Wrap® foil. Place one chicken leg quarter in the center of each sheet. Evenly distribute and rub the dry spice mix onto each chicken leg.
- Seal the Packets: Fold the long sides of the foil up so they meet over the chicken. Double fold the seam ends, leaving some space inside for heat circulation. Then double fold the short ends to completely seal the packets, ensuring no juices escape.
- Bake the Chicken: Place the foil packets on a foil-lined baking sheet and bake for 1 hour and 30 minutes, allowing the chicken to cook gently and become tender inside the foil.
- 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 simmer for about 20 minutes until the glaze thickens enough to coat the back of a spoon.
- Finish the Glaze: Remove the pot from heat, stir in the lemon juice, and set the glaze aside to cool, where it will thicken further for a sticky consistency.
- Broil the Chicken: After baking, carefully open the foil packets to avoid steam burns. Lift the chicken from the juices and arrange it on the foil-lined baking sheet. Discard the foil packets and juices. (Optional: Arrange your choice of vegetables beside the chicken on the baking sheet.)
- Apply Glaze and Broil: Turn on the oven broiler. Brush a generous layer of glaze over each chicken leg. Broil for 3 to 5 minutes until the glaze thickens and bubbles. Remove from oven, brush another coat of glaze, and broil for another 3 to 5 minutes until the skin becomes sticky and blistered with caramelization.
- Serve: Serve the honey-soy glazed chicken hot as a flavorful main dish, optionally alongside your favorite vegetables.
Notes
- This recipe uses foil packets to gently roast the chicken ensuring juicy, tender meat.
- The honey-soy glaze adds a delicious sticky, savory-sweet caramelized coating when broiled.
- You can adjust the spice level by choosing chili flakes for moderate heat, cayenne for spicier, or paprika for a mild version.
- Vegetables such as green beans, onions, peppers, or tomatoes can be added on the side for a complete meal.
- Use heavy-duty foil or double layers of regular foil to prevent leakage during baking.
Nutrition
- Serving Size: 1 chicken leg quarter with glaze
- Calories: 420
- Sugar: 18g
- Sodium: 1100mg
- Fat: 16g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
