Description

This Honey Soy Chicken Foil Packets recipe features tender, juicy chicken leg quarters baked in foil to lock in moisture and flavor. The chicken is rubbed with a flavorful dry blend of spices, then slow-baked before being glazed with a sweet and savory honey-soy sauce and broiled to a sticky, caramelized finish. Perfect for an easy, flavorful weeknight dinner, this dish can be paired with your favorite roasted vegetables or sides for a complete meal.

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

Optional Vegetables

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

Other

Reynolds Wrap® Heavy Duty Foil

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Instructions

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 create 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, rubbing it in well to coat thoroughly.
Seal the 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 inside.
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. This slow baking ensures the chicken becomes juicy and tender.
Prepare 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 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.
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 – 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 begins to thicken.
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 accompanied by your favorite sides.

Notes

For spicier chicken, substitute the chili flakes with cayenne pepper; for milder, use paprika.
Make sure to fold foil packets tightly to keep moisture in but leave some space inside so that heat circulates for even cooking.
Use heavy-duty foil to prevent tearing during baking.
The glaze can be prepared in advance and refrigerated, then warmed before broiling.
Adding vegetables like green beans, peppers, or onions to the baking sheet during broiling adds a nice roasted side in one pan.