Description
This Honey Soy Chicken Foil Packets recipe features tender, juicy chicken leg quarters slow-baked in foil with a flavorful dry rub, then finished under the broiler with a luscious honey soy glaze. The combination of sweet honey, savory soy sauce, and warming spices creates a perfectly balanced, sticky, caramelized crust while keeping the chicken moist inside. Easy to prepare and packed with delicious umami flavors, this dish makes a perfect weeknight dinner or a satisfying weekend meal paired with your favorite 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 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
Additional
- Handful of vegetables of your choice (green beans, onion, peppers, tomato)
- Reynolds Wrap® Heavy Duty Foil
Instructions
- Preheat Oven and Prepare Dry Rub: Preheat your oven to 300°F (150°C). In a bowl, combine salt, sugar, ginger powder, garlic powder, and chili flakes to make the 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 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 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 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 Chicken from Packets: 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.
- Arrange Vegetables: If you like, arrange your choice of vegetables alongside the chicken on the baking sheet to roast while broiling.
- Broil with Glaze – First Layer: 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.
- Broil with Glaze – Second Layer: 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 to control the heat level according to your preference.
- Double folding the foil is important to seal in moisture and ensure tender, juicy chicken.
- You can include a variety of vegetables such as bell peppers, green beans, onions, or tomatoes to roast alongside the chicken for a complete meal.
- Be cautious when opening foil packets after baking to avoid burns from steam.
- The glaze can be made ahead and stored refrigerated; reheat gently before glazing and broiling.
