Honey-Soy Glazed Chicken

This glazed chicken will give you a beautifully caramelized sweet-savory chicken dinner from Reynolds Wrap® Ambassador Omnivore’s Cookbook.

  • Prep Time

    5 minutes

  • Servings


  • Cook Time

    1 hour and 40 minutes

  • Course

    Main Dish

You’ll Need...

Heavy Duty Foil


  • Ingredients

  • Spice Rub

  • Glaze


Preheat the oven to 300° F. Combine the dry rub ingredients in a bowl, mix well, and set aside.

Prepare four 16-inch sheets of Reynolds Wrap® Heavy Duty Foil (if not heavy duty, use 2 layers of foil per chicken leg quarter). Place one leg quarter in the center of each piece of foil. Distribute the rub evenly between the legs, then thoroughly rub the spice mix onto the legs.

Fold each packet by bringing up the long sides of the foil, so the ends meet over the chicken leg. Double-fold the ends, leaving room for heat to circulate inside. Then double-fold the two short ends to seal the packet.

Place the foil-lined packets onto a foil-lined sheet pan. Bake for 1 hour 30 minutes.

While the chicken bakes, prepare the glaze. Combine the honey, soy sauce, ginger and chili flakes in a small pot.

Bring to a boil over medium heat, then reduce to a simmer. Simmer, stirring regularly, for about 20 minutes or until the sauce is thick enough to coat the back of a spoon.

Remove the pot from the heat and mix in the lemon juice. Set aside and let cool. The sauce will thicken further once cooled.

After 1 hour 30 minutes, remove the chicken from the oven. Carefully open the packets (beware of hot steam). Lift the chicken from the juices and place the chicken back on the foil-lined baking sheet. Discard the parcels and juices.

Optionally, you can add some vegetables on the side of the chicken if you prefer.

Turn the broiler on and brush a thick layer of glaze over each chicken leg. Broil for 3 to 5 minutes, or until the glaze thickens and bubbles. Remove the baking sheet and apply another layer of glaze, broil for another 3 to 5 minutes, or until the skin is sticky and blistered.

Serve hot as a main dish.