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Honey Soy Chicken Foil Packets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 79 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian

Description

This Honey Soy Chicken Foil Packets recipe delivers tender, juicy chicken leg quarters infused with a flavorful dry rub and coated in a rich honey soy glaze. Cooked slowly in foil packets and finished under the broiler for a caramelized, sticky skin, this dish combines sweet, savory, and spicy notes, making it an easy yet impressive meal perfect for weeknights or entertaining.

Ingredients

Dry Rub

  • 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)

Chicken

  • 4 chicken leg quarters

Honey Soy Glaze

  • 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

Vegetables (Optional)

  • Handful of vegetables of your choice (green beans, onion, peppers, tomato)

Other

  • Reynolds Wrap® Heavy Duty Foil

Instructions

  1. Prepare 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.
  2. Season chicken: Cut four sheets of Reynolds Wrap® Heavy Duty Foil about 16 inches (40 cm) each. Place one chicken leg quarter in the center of each foil sheet. Evenly distribute the dry rub over each chicken leg and rub it in well to coat thoroughly.
  3. Wrap chicken: Fold up the long sides of the foil so the ends meet over the chicken, then double fold the ends to seal the packets, leaving some space inside for heat circulation. Also double fold the short ends to fully seal and contain the juices.
  4. Bake chicken: Place the foil packets on a foil-lined sheet pan and bake in the preheated oven for 1 hour and 30 minutes to ensure juicy, tender chicken.
  5. Make honey soy 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 cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in lemon juice. Set aside to cool and thicken further.
  6. Remove chicken from foil: Carefully take the chicken out of the oven. Open the foil packets cautiously to avoid hot steam. Lift the chicken out and place it back on the foil-lined baking sheet, discarding the foil packets and juices.
  7. Add vegetables (optional): If you like, arrange your choice of vegetables alongside the chicken on the baking sheet to roast while broiling.
  8. Broil with glaze: Turn your oven broiler on. Brush a thick layer of the prepared glaze over each chicken leg. Broil for 3 to 5 minutes until the glaze bubbles and thickens. Remove the pan from the oven, apply another layer of glaze, and broil for another 3 to 5 minutes until the skin is sticky, blistered, and caramelized.
  9. Serve: Serve the honey-soy glazed chicken hot as a delicious main dish with your favorite sides.

Notes

  • Use Reynolds Wrap® Heavy Duty Foil to prevent tearing during long baking.
  • You can adjust the spice level by varying the amount and type of chili flakes or cayenne pepper.
  • Be cautious when opening foil packets as steam can cause burns.
  • Broiling the chicken at the end caramelizes the glaze for added flavor and texture.
  • Vegetables added to the baking sheet during broiling will roast quickly and absorb some glaze flavors.

Find it online: https://slsrecipes.com/honey-soy-chicken-foil-packets-recipe-2/