Name: Honey Soy Glazed Chicken Breasts Recipe
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 1 h 45 min
Cuisine: Asian Fusion
Ingredients: 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); 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; Handful of vegetables (green beans, onion, peppers, tomato – optional); Reynolds Wrap® Heavy Duty Foil

If you’re looking for a weeknight winner that’s juicy, flavorful, and downright irresistible, you’re going to love this Honey Soy Glazed Chicken Breasts Recipe. I absolutely love how the chicken turns out tender and perfectly caramelized thanks to baking it in foil and then finishing it under the broiler with that sticky, sweet-savory glaze. Whether you’re cooking for family or friends, this one always gets rave reviews—plus, it’s easy enough to whip up when you want a fuss-free but impressive meal.

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Why You’ll Love This Recipe

Tender and Juicy Chicken: Baking the chicken in foil traps moisture, so the meat stays super tender.
Perfectly Balanced Flavors: The honey and soy glaze blends sweet, salty, and spicy notes for a crowd-pleaser.
Minimal Hands-On Time: The marinade doubles as a glaze, and baking is mostly hands-off—great for busy days.
Customizable Heat Level: Adjust chili flakes or paprika to control how spicy or mild you want it.

The image shows three cooked chicken pieces with a shiny dark brown glaze, laid closely side by side on a white marbled tray. Each chicken piece is topped with thin curls and strips of bright green and white scallions. Surrounding the chicken are small cooked vegetables like green beans, pearl onions, cherry tomatoes, and slices of green bell pepper, adding pops of green, red, and white colors. The chicken skin looks crispy and speckled with sesame seeds, while a woman's hand is just slightly visible at the corner holding the edge of the tray. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Honey Soy Glazed Chicken Breasts, easy chicken dinner recipes, juicy baked chicken, flavorful chicken recipes, weeknight chicken meals

Ingredients You’ll Need

Each ingredient here plays a role in building layers of flavor and texture—plus, the mix of spices paired with honey and soy sauce gives you that incredible glaze you’ll want to spoon over every bite. When shopping, make sure to grab good-quality soy sauce and honey for the best results.

Flat lay of four raw chicken leg quarters with smooth skin, a small cluster of fresh green beans, one whole red bell pepper sliced in half, one small white onion cut in half showing layers, a small ripe tomato cut in half, a few thin slices of fresh ginger root, a small white ceramic bowl filled with golden honey, a small white ceramic bowl with dark soy sauce, another small white ceramic bowl containing bright red chili flakes, a small white ceramic bowl of pale yellow lemon juice, and three whole brown eggs with clean shells, arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Honey Soy Glazed Chicken Breasts, easy chicken dinner recipes, juicy baked chicken, flavorful chicken recipes, weeknight chicken meals

Chicken leg quarters: I use leg quarters instead of breasts because they stay moister when baked long and slow in foil.
Salt: Essential for seasoning and enhancing all the flavors.
Sugar: Adds a subtle sweetness that helps balance the soy sauce’s saltiness.
Ginger powder: Gives warmth and a little zing to the dry rub.
Garlic powder: A classic that boosts savory depth without overpowering.
Chili flakes (or cayenne/paprika): Customize your heat level here—I love cayenne for a kick but paprika is great if you want mild.
Honey: This is the star of your glaze, bringing luscious sweetness with a beautiful caramelizing effect.
Soy sauce: Adds umami and saltiness to balance the honey perfectly.
Fresh ginger slices: Infuse the glaze with fresh zingy brightness.
Lemon juice: A touch of acidity to brighten and round out the glaze’s flavors.
Reynolds Wrap® Heavy Duty Foil: Heavy-duty foil is key to trapping moisture as the chicken bakes—regular foil can work but use two layers.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Honey Soy Glazed Chicken Breasts Recipe depending on what I have on hand or the mood I’m in, and trust me—you’ll find so many ways to make it your own.

Use chicken breasts instead of leg quarters: I’ve done this when I wanted a leaner option; just reduce the baking time to avoid drying out the breasts.
Add veggies in the foil packet: Green beans or sliced bell peppers work wonderfully; they cook right alongside the chicken, soaking up all that glaze flavor.
Adjust spice level: Swap chili flakes for cayenne if you like it fiery or use smoked paprika if you want smoky depth without heat.
Swap honey for maple syrup: I tried this once and enjoyed the earthy sweetness it adds—it’s great if you want a slightly different twist.

How to Make Honey Soy Glazed Chicken Breasts Recipe

Step 1: Prep the Chicken and Dry Rub

First things first, preheat your oven to 300°F (150°C). While that’s warming up, mix your dry rub—salt, sugar, ginger powder, garlic powder, and chili flakes—really well in a bowl. I like rubbing this mixture thoroughly all over every chicken leg quarter to make sure every bite is packed with flavor. Don’t rush this step; the spices forming a nice crust within the foil is what gives it that amazing depth.

Step 2: Wrap the Chicken Tight in Foil

Lay out four large sheets of heavy-duty foil (or double layers if you don’t have heavy duty). Place one seasoned chicken leg quarter in the center of each, then fold the foil to create sealed packets. I fold the long sides first, then double fold the short ends—leaving some room for heat circulation but trapping all the natural juices inside. This step is crucial because it keeps the chicken moist and tender during baking.

Step 3: Bake Low and Slow

Pop your foil packets on a baking sheet lined with foil (makes cleanup easy!), then bake for 1 hour 30 minutes. I love this slow baking method because it gently cooks the chicken through without drying it out. After baking, be careful opening the packets since hot steam escapes—use tongs and open away from you.

Step 4: Make the Honey Soy Glaze

While the chicken is baking, mix honey, soy sauce, fresh ginger slices, and chili flakes in a small pot. Bring it to a boil over medium heat, then turn down the heat and let it simmer gently for about 20 minutes, stirring frequently. You’ll know it’s ready when it thickly coats the back of a spoon. Stir in lemon juice once it’s off the heat, which brightens the glaze beautifully. I always let it cool a bit—remember, it will thicken even more as it cools.

Step 5: Broil for That Perfect Caramelized Finish

Take the chicken out of the packets and discard that foil along with any juices. Place the chicken pieces back on the foil-lined baking sheet, and slather a generous layer of glaze onto each piece. Broil for 3 to 5 minutes until the glaze starts bubbling and thickening. Then, brush on another layer and broil for another 3 to 5 minutes until the skin looks sticky and blistered. This step is my favorite because it locks in that mouthwatering caramelization you just can’t get from baking alone.

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Pro Tips for Making Honey Soy Glazed Chicken Breasts Recipe

Use Heavy Duty Foil: I learned the hard way—regular foil tears easily when baking for this long, so heavy duty foil keeps those juices locked in.
Don’t Skip the Broiler Step: That final glaze under high heat transforms the dish from good to spectacular—it’s like magic caramelization.
Simmer Glaze Slowly: A gentle simmer and regular stirring help thicken the glaze without burning it—patience pays off!
Be Careful with Steam: When opening foil packets after baking, opening away from your face prevents steam burns—always a good safety habit.

How to Serve Honey Soy Glazed Chicken Breasts Recipe

A white bowl filled with a base layer of white rice topped with a shiny, dark brown glazed chicken leg that has sesame seeds sprinkled on it and thin strips of onion garnish. To the right of the chicken, there are green beans, two small yellow potatoes, and a wedge of yellow bell pepper. At the bottom right of the bowl, there are some cooked purple onion slices. In the background, there is a small white speckled plate with thinly sliced green onions, a wooden bowl with coarse salt and a wooden spoon, and a small black bowl with white sesame seeds. A silver fork with a black napkin sits at the side on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 - Honey Soy Glazed Chicken Breasts, easy chicken dinner recipes, juicy baked chicken, flavorful chicken recipes, weeknight chicken meals

Garnishes

I love topping the chicken with some thinly sliced green onions and a sprinkle of toasted sesame seeds—it adds a nice crunch and fresh flavor contrast. Sometimes I even toss a few fresh cilantro leaves on top if I’m feeling adventurous.

Side Dishes

This Honey Soy Glazed Chicken Breasts Recipe pairs beautifully with steamed jasmine rice or garlic fried rice to soak up every bit of glaze. Roasted or stir-fried veggies like broccoli, snap peas, or carrots add great color and nutrition alongside.

Creative Ways to Present

For a special dinner, I sometimes slice the chicken and fan it elegantly on a platter with a drizzle of extra glaze and a scattering of chopped peanuts for added texture. Using banana leaves or bamboo serving platters is a fun way to bring a little Asian flair to the table that delights guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge—they keep well up to 3 days. Just keep the glaze separate if you want to avoid soggy skin later and brush it on when reheating.

Freezing

This recipe freezes really well. I freeze cooked chicken (without the glaze) in meal-sized portions. When ready to eat, thaw overnight in the fridge then reheat and apply fresh glaze for that fresh-off-the-stove taste.

Reheating

To keep the chicken juicy and skin somewhat crisp, I reheat in a 350°F oven wrapped loosely with foil for about 15 minutes, then broil for a minute or two after brushing with leftover or fresh glaze.

FAQs

Can I use chicken breasts instead of leg quarters for this Honey Soy Glazed Chicken Breasts Recipe?

Absolutely! You can swap leg quarters for boneless skin-on chicken breasts if you prefer. Just keep in mind that breasts cook faster and can dry out if overbaked. I recommend reducing the baking time to about 45-60 minutes and closely watching during the broil step to avoid burning the glaze.
How spicy is the chili in this recipe?

The recipe calls for chili flakes, but you can adjust the heat by swapping in cayenne pepper for more spice or paprika for a mild flavor. If you’re sensitive to heat, start with less chili and add more to taste.
Can I make the glaze ahead of time?

Yes! The glaze can be made a day or two in advance and stored in the fridge. Just reheat it gently before brushing it on the chicken during the broiling step.
Why bake the chicken in foil?

Baking in foil traps steam and juices, which keeps the chicken incredibly moist and tender. It’s a simple trick that turns regular chicken into a juicy, flavorful dish without needing constant attention.

Final Thoughts

This Honey Soy Glazed Chicken Breasts Recipe has become one of my go-to dishes whenever I want something comforting yet a little special. The combination of tender baked chicken and that sticky, caramelized glaze is pure joy on a plate. Give it a try—you’ll enjoy how simple it is to make and how often everyone asks for seconds. Trust me, once you make this, it’s going to be on repeat in your kitchen too.