Description

This Honey Soy Chicken Foil Packets recipe features tender, juicy chicken leg quarters baked to perfection in foil with a flavorful dry rub, then glazed with a sweet and savory honey soy sauce and broiled for a sticky, caramelized finish. Accompanied by optional roasted vegetables, this dish combines aromatic spices with the richness of honey and soy for a delicious main course perfect for any occasion.

Ingredients

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 mild)

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

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Instructions

Preheat and Prepare Spice Rub: Preheat your oven to 300°F (150°C). In a bowl, combine salt, sugar, ginger powder, garlic powder, and chili flakes to make a dry rub. Mix thoroughly and set aside.
Prepare Foil Packets: 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 the chicken legs and rub it in well to coat thoroughly.
Seal the Foil Packets: 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.
Bake the 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.
Make 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 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.
Remove and Unwrap Chicken: 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.
Add Vegetables (Optional): If you like, arrange your choice of vegetables alongside the chicken on the baking sheet to roast while broiling.
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.
Serve: Serve the honey-soy glazed chicken hot as a delicious main dish with your favorite sides.

Notes

Adjust the amount of chili flakes or cayenne pepper to suit your spice preference.
Make sure to seal the foil packets tightly to keep the chicken moist during baking.
The glaze can be made ahead and refrigerated; reheat slightly before use if needed.
Use heavy-duty foil to prevent leaks during baking.
Optional vegetables can be any quick-roasting types like green beans, bell peppers, onions, or cherry tomatoes.