Description
Honey-Soy Glazed Chicken is a deliciously tender and juicy chicken dish where leg quarters are slow-roasted in foil with a flavorful dry rub, then broiled with a sticky, caramelized honey-soy glaze for a perfect balance of sweet and savory flavors. This recipe results in beautifully blistered, tender chicken that pairs well with your choice of vegetables.
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 more spice, or paprika for non-spicy)
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
- 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)
Instructions
- Prepare the Oven and Dry Rub: Preheat your oven to 300°F (150°C). In a bowl, combine salt, sugar, ginger powder, garlic powder, and chili flakes. Mix thoroughly and set aside.
- Prepare the Chicken Packets: Cut four 16-inch (40 cm) squares of Reynolds Wrap® Heavy Duty Foil. Place one chicken leg quarter in the center of each foil sheet. Evenly distribute the dry rub over the chicken legs, rubbing it in well to coat thoroughly.
- Seal the Foil Packets: Fold up the long edges of the foil toward the center, letting the ends meet over the chicken. Double fold these ends to seal, leaving some room for heat circulation. Then double fold the short ends to create sealed packets.
- Bake the Chicken: Place the foil packets on a baking sheet lined with foil and bake in the preheated oven for 1 hour and 30 minutes to slowly roast the chicken until juicy and tender.
- Make the Glaze: While the chicken roasts, combine honey, soy sauce, sliced ginger, 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 sauce thickens enough to coat the back of a spoon.
- Finish the Glaze: Remove the pot from heat, stir in lemon juice, and let the glaze cool to further thicken.
- Remove Chicken from Oven and Unwrap: Carefully open the foil packets to avoid hot steam. Remove the chicken from the juices and place it on the foil-lined baking sheet. Discard the foil packets and juices. If desired, add your choice of vegetables beside the chicken now.
- Broil with Glaze: Turn on the broiler. Brush a thick layer of the honey-soy glaze generously over each chicken leg. Broil for 3 to 5 minutes until the glaze bubbles and thickens.
- Apply Second Coat and Broil Again: Remove from the broiler, apply another thick layer of glaze, and return to broil for another 3 to 5 minutes until the chicken skin is sticky, blistered, and caramelized.
- Serve Hot: Serve the beautifully glazed chicken hot as a satisfying main dish alongside your choice of sides or vegetables.
Notes
- This recipe uses foil packets to slow roast chicken, keeping it juicy and tender before a final broil with a glaze for a caramelized finish.
- Adjust chili flakes quantity or substitute with cayenne or paprika to control the spice level of the dish.
- Vegetables like green beans, onions, peppers, and tomatoes are excellent to serve alongside or within the foil packets.
- Make sure to use Reynolds Wrap® Heavy Duty Foil or double layers of regular foil to prevent tearing during baking.
- Broiling at the end is essential to create the sticky, beautiful glaze that defines this dish.
Nutrition
- Serving Size: 1 chicken leg quarter with glaze
- Calories: 450 kcal
- Sugar: 18 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
