Baked Chicken Quarters in Spicy Honey Glaze
Juicy meat, a rich spiced marinade and a glossy caramelised crust. Soy sauce adds saltiness and umami, ketchup a light tomato sweetness, lemon juice a fresh tang, paprika and garlic a warm aroma, and the main accent is chilli-spiced honey that combines sweetness with a pleasant warmth. As it bakes, the marinade thickens and coats the chicken in a golden glaze.
Preparation
- 1
Pat the chicken quarters dry and remove any feather remnants or excess fat if needed.
- 2
With a sharp knife make several deep cuts in the meaty part without touching the bone.
- 3
Mix soy sauce, ketchup, spicy honey, olive oil, lemon juice, dried garlic, paprika and black pepper until smooth.
- 4
Put the chicken in the marinade, rubbing it well into the surface and cuts, cover and chill at least 2 hours (6–8 for richness).
- 5
Heat the oven to 190°C and line a dish with parchment or foil; set a rack if possible.
- 6
Place the chicken skin-side up, letting excess liquid drip off; brush the surface with some clean marinade.
- 7
Bake ~45–50 minutes, basting once or twice with the pan juices; if it darkens fast, tent loosely with foil.
- 8
About 5 minutes before done, brush the chicken with a thin layer of spicy honey and return uncovered, watching the caramelisation.
- 9
Check doneness at the bone (clear juices, ≥74°C).
- 10
Take out the chicken and rest 5–10 minutes so the juices settle, then serve.
Chef's tips
- —Make a few cuts in the meat — the marinade penetrates deeper and the chicken cooks more evenly.
- —Marinate at least 2 hours (6–8 is better), otherwise the flavour stays on the surface.
- —Don't add extra salt — the soy sauce is already salty.
- —Bake skin-side up so it browns better.
- —Don't apply the final honey too early — the sugars will burn.
- —Use a thermometer (≥74°C) and let the chicken rest before slicing.
