Name: Honey Soy Glazed Chicken Quarters 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 more spice, or paprika for non-spicy); 1/2 cup honey; 6 tablespoons soy sauce; 8 slices fresh ginger; 2 teaspoons chili flakes (or cayenne or paprika); 2 teaspoons lemon juice; a handful of vegetables such as green beans, onion, peppers, and/or tomato; Reynolds Wrap® Heavy Duty Foil (or two layers of regular foil per chicken leg quarter)

If you’re craving a chicken recipe that strikes the perfect balance between sweet, savory, and just a little bit spicy, then you’ll absolutely fall in love with this Honey Soy Glazed Chicken Quarters Recipe. It’s one of those dishes that looks fancy but is actually pretty hands-off, and I guarantee your family or guests will go crazy for how tender and flavorful these chicken quarters turn out. Stick with me—I’m going to walk you through every step so you get that sticky, caramelized glaze with juicy chicken underneath every single time.

❤️

Why You’ll Love This Recipe

Juicy, Tender Chicken: Cooking in foil locks in moisture so each bite is perfectly succulent.
Flavor That Pops: The honey-soy glaze with hints of ginger and chili gives it an irresistible sweet-savory kick.
Simple Hands-Off Cooking: Prep, bake, then broil for glaze finish—no complicated steps needed.
Versatile and Customizable: Easily add veggies or adjust spice levels to suit your taste.

The image shows three pieces of dark brown cooked chicken with a shiny glaze, arranged close together on a white marbled surface. Each piece is topped with light green, thinly sliced curled spring onions and sprinkled with small white sesame seeds. Surrounding the chicken are bright green long beans, small yellow pearl onions, and a few red cherry tomatoes, adding color contrast. The chicken skin looks crispy with a slightly charred texture on some parts, creating a rich, savory appearance. photo taken with an iphone --ar 2:3 --v 7 - Honey Soy Glazed Chicken Quarters, easy chicken dinner, flavorful baked chicken, tender chicken thighs, caramelized chicken glaze

Ingredients You’ll Need

The ingredients in this Honey Soy Glazed Chicken Quarters Recipe are simple but work beautifully together to build layers of flavor—from the spicy warmth of ginger and chili flakes to the sticky sweetness of honey and the umami depth of soy sauce. I like to use fresh ginger slices for the glaze to add a nice aromatic note.

Flat lay of four raw chicken leg quarters with smooth skin, fresh whole ginger root and eight thin slices of bright yellow ginger, small white ceramic bowls containing golden honey, dark brown soy sauce, vibrant red chili flakes, pale yellow lemon juice, and separate piles of coarse white salt, light brown sugar, ground ginger powder, and garlic powder, a small heap of fresh mixed vegetables including green beans, a sliced red bell pepper, a halved small red onion, and a ripe red tomato wedge, all ingredients arranged symmetrically in perfect proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Honey Soy Glazed Chicken Quarters, easy chicken dinner, flavorful baked chicken, tender chicken thighs, caramelized chicken glaze

Chicken Leg Quarters: These have the perfect balance of dark meat, fat, and skin for a juicy outcome with crispy edges.
Salt: Essential for seasoning and bringing out all the natural flavors.
Sugar: Adds just a touch of sweetness to the dry rub that balances the glaze.
Ginger Powder & Fresh Ginger: The powder adds warmth to the rub, and the fresh slices add depth in the glaze.
Garlic Powder: A mild garlic flavor that blends nicely without overpowering the other spices.
Chili Flakes: Adds heat; you can swap for cayenne if you like things spicier, or paprika if you want it milder.
Honey: The star of the glaze, providing that signature sticky sweetness and caramelization.
Soy Sauce: Offers salty, umami richness that pairs perfectly with honey.
Lemon Juice: Adds a bit of brightness to cut through the richness of the glaze.
Vegetables (Optional): I love throwing in green beans and bell peppers to roast alongside the chicken when I want a one-pan meal.
Heavy Duty Foil: Critical for safely steaming the chicken for that juicy texture while keeping the glaze mess contained.

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 how easily you can tweak this Honey Soy Glazed Chicken Quarters Recipe to fit your mood or dietary needs. Whether you’re after extra heat or want to add more veggies, this recipe is super adaptable.

Spice Level: I discovered that swapping the chili flakes with smoked paprika creates a mild, smoky twist that my kids really enjoy.
Vegetarian Option: While this recipe shines with chicken, you can try the glaze on roasted tofu or tempeh for a tasty plant-based alternative.
Gluten-Free: Just swap soy sauce for tamari, and you’re good to go without compromising taste.
Extra Veggies: Adding chopped tomatoes, onions, or green beans inside the foil packets gives you a perfect all-in-one roast.

How to Make Honey Soy Glazed Chicken Quarters Recipe

Step 1: Prep the Dry Rub and Chicken

Start by preheating your oven to 300°F (150°C). While it warms up, mix together the salt, sugar, ginger powder, garlic powder, and chili flakes in a bowl. I like to whisk it well so the seasoning is evenly distributed. Next, lay out four large sheets of heavy-duty foil—this is key to prevent leaks or tearing during baking. Place one chicken leg quarter in the center of each foil sheet, then sprinkle and rub the dry spice mix all over the chicken. Don’t rush this step—really massage those flavors into the skin and meat for a deeper punch later. If you’re adding veggies, this is a good time to toss them in here as well, around the chicken.

Step 2: Secure the Foil Packets and Bake

Fold up each foil sheet carefully to create a tight pocket. Bring the long sides together over the chicken, double-fold to seal, and then fold the short ends. You want a pouch that’s sealed but still allows some heat circulation—think of a little personal steam chamber for your chicken. Place the foil packets on a foil-lined baking sheet (makes cleanup way easier), then pop them in the oven for an hour and a half. This slow bake gently cooks the chicken through, making it juicy and tender.

Step 3: Make the Honey Soy Glaze

While the chicken bakes, combine honey, soy sauce, fresh ginger slices, and chili flakes in a small saucepan. Bring this mixture to a boil over medium heat, then lower it to a gentle simmer. Stir often and let it reduce for about 20 minutes until it’s thick enough to coat the back of a spoon—this means it will cling beautifully to the chicken later. Take the pot off the heat, stir in lemon juice to brighten the flavor, and let the glaze cool. It thickens even more as it cools, which makes for that gorgeous sticky finish.

Step 4: Broil for the Perfect Glaze Finish

After 90 minutes, carefully remove the foil packets from the oven—be cautious of the hot steam when opening. Lift the chicken out and place the pieces back on the foil-lined baking sheet. If you added veggies inside the packets, you can serve those on the side or roast them separately. Now, turn on your broiler. Brush a generous layer of the honey soy glaze over each chicken leg, then broil for 3 to 5 minutes until the glaze bubbles and thickens. Pull the chicken out, brush on another layer, and broil for another 3 to 5 minutes until the skin is beautifully sticky, blistered, and caramelized. This two-step glazing under the broiler is what really takes it from good to wow.

👨‍🍳

Pro Tips for Making Honey Soy Glazed Chicken Quarters Recipe

Use Heavy Duty Foil: When I skipped heavy-duty foil once, the packets leaked and my oven got messy—definitely not worth it!
Don’t Skip the Two-Stage Broil: Double glazing with broiling creates that crave-worthy sticky crust; one coat just won’t cut it.
Let the Glaze Cool Before Broiling: If you glaze too hot, it’ll drip off the chicken and not cling properly.
Watch the Broiler Closely: Things can go from perfect to burnt in seconds, so stay nearby and check often during broiling.

How to Serve Honey Soy Glazed Chicken Quarters Recipe

A white bowl is filled with a base layer of white rice, topped by a large grilled chicken leg coated in shiny reddish-brown sauce and sprinkled with white sesame seeds. Around the chicken leg on the rice are thin, light green onion curls. On the right side of the bowl, there are some green beans, two small light yellow potatoes, and a yellow pepper slice. At the bottom right, under the chicken, are sautéed purple onion rings. The bowl sits on a white marbled surface with a fork and dark cloth to the right, and a small white bowl of sliced green onions below. Photo taken with an iphone --ar 2:3 --v 7 - Honey Soy Glazed Chicken Quarters, easy chicken dinner, flavorful baked chicken, tender chicken thighs, caramelized chicken glaze

Garnishes

I usually sprinkle some chopped green onions and toasted sesame seeds on top for a vibrant look and a bit of crunch. A few fresh cilantro leaves add a lovely herbal brightness that balances the rich glaze. Plus, I love offering lemon wedges on the side so everyone can add a fresh squeeze to perk up the flavors.

Side Dishes

This chicken pairs beautifully with simple jasmine rice or even garlic fried rice to soak up the extra glaze. For veggies, steamed broccoli or sautéed green beans work perfectly, and a crunchy Asian slaw adds a refreshing contrast that my family always asks for. If you made vegetables alongside the chicken, just heat those up gently to serve warm.

Creative Ways to Present

For a special occasion, I like to serve the chicken quarters on a big platter with the garnish scattered over generously. Placing the chicken over a bed of rice with colorful sliced bell peppers and a sprinkle of toasted sesame seeds turns it into a stunning centerpiece that looks way more complicated than it actually is. Adding a small bowl of extra glaze for dipping is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Soy Glazed Chicken quarters are fantastic the next day! I like to store them in an airtight container in the fridge, separated from the glaze to keep the skin from getting soggy. This way, the chicken stays moist without losing its texture.

Freezing

If you want to freeze leftovers, remove the glaze and freeze chicken quarters wrapped tightly in foil or freezer bags. When you’re ready to eat, thaw overnight in the fridge and make a fresh batch of glaze to broil them again, which revives that sticky, caramelized finish perfectly.

Reheating

To bring leftovers back to life, I reheat the chicken in a 350°F (175°C) oven for about 20 minutes until warmed through—then brush with fresh glaze and broil for a minute or two to restore that irresistible stickiness. This method helps keep the skin crispy and the glaze shiny.

FAQs

Can I use chicken thighs or breasts instead of leg quarters?

Absolutely! Chicken thighs will yield a similarly juicy result, but you’ll want to reduce the baking time to avoid overcooking—about 1 hour should do. Chicken breasts can be used but may dry out during the long bake, so consider adjusting the temperature or wrapping them tightly and checking for doneness earlier.
Is Reynolds Wrap Heavy Duty Foil necessary?

Using heavy-duty foil helps prevent tearing and leaks during the steaming part of cooking. If you don’t have heavy-duty, use two layers of regular foil to make sure your packets hold up well in the oven.
How spicy is this Honey Soy Glazed Chicken Quarters Recipe?

The heat depends on your choice of chili flakes. If you use the base chili flakes, expect a mild but noticeable warmth. For spicier results, swap for cayenne, or reduce to paprika for a mild, smoky flavor without heat. It’s easy to tailor to your family’s preferences.
Can I prepare this recipe ahead of time?

You can prep the dry rub and glaze a day in advance. You can also assemble the foil packets up to 12 hours ahead and keep them refrigerated until you’re ready to bake. Just be sure to bring the packets closer to room temperature before baking for even cooking.

Final Thoughts

This Honey Soy Glazed Chicken Quarters Recipe is truly one of my go-to dishes when I want something that feels special but doesn’t stress me out in the kitchen. There’s something about that perfect combo of tender, juicy chicken with a sticky, caramelized glaze that always impresses. I hope you give it a try soon—you might find it becoming a family favorite like we did. And hey, once you get the hang of it, don’t be shy about experimenting with the glaze or sides to make it your own!