If you love bold flavors, crispy skin, and sticky sweet-spicy glaze, this Sweet and Spicy Soy Chicken is going to become a regular in your kitchen.
Juicy roasted chicken quarters are coated in a smoky paprika blend, then glazed with a sweet chilli soy sauce that caramelizes beautifully in the oven. Paired with roasted broccoli that soaks up all that flavor it’s simple, comforting, and packed with flavor.
This is one of those recipes that looks impressive but requires minimal effort.
Why You’ll Love This Recipe
- Crispy skin, juicy inside
- Sweet, spicy, savory balance
- Simple pantry ingredients
- Perfect for weeknights
- Great for Ramadan dinners
Ingredients
For the Chicken
- 2 large chicken leg quarters (approx. 800g–1kg total)
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp salt
- 1 tsp white pepper
- 1 tsp black pepper
- 2 tbsp olive oil
For the Sweet & Spicy Soy Glaze
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 1 tsp vinegar
- 1 clove garlic, grated
Vegetables
- 200g broccoli florets
Instructions
Step 1: Prepare & Marinate
- Pat the chicken leg quarters dry with paper towel and lightly score the thickest parts of the thighs to help the marinade soak in.
- In a large bowl, whisk together paprika, garlic powder, onion powder, salt, white pepper, black pepper, olive oil, soy sauce, dark soy sauce, sweet chilli sauce, vinegar, and grated garlic.
- Add the chicken leg quarters to the bowl and coat them thoroughly on all sides.
- Make sure to rub the marinade into the scored cuts and, if possible, gently loosen the skin slightly to massage some of the marinade underneath.
- Cover the bowl and refrigerate for at least two to three hours, or ideally overnight for the best flavor and tenderness.
Step 2: Bake the Chicken
- Preheat oven to 200°C (fan 190°C).
- Place the marinated chicken skin-side up on a lined baking tray.
- Spoon any remaining marinade over the top.
- Bake for 30–35 minutes.
Step 3: Add the Broccoli
- Toss broccoli lightly with a small drizzle of olive oil and a pinch of salt.
- Remove the tray from the oven.
- Arrange the broccoli around the chicken, letting it sit in some of the juices.
Return to the oven and bake for another 15–20 minutes, or until:
- The chicken is cooked through (internal temp 75°C)
- The skin is golden brown and slightly caramelized
- The broccoli is tender with lightly crisp edges
For extra color, broil for 2–3 minutes at the end watching closely.
Step 4: Rest & Serve
Let the chicken rest for 5–10 minutes before serving.
Spoon some of the pan juices over the top for extra flavor.
Ramadan / Iftar Serving Idea
This is perfect for iftar because:
- It’s filling but not too heavy
- Pairs beautifully with rice or flatbread
- Can be prepped earlier and baked fresh
Serve with:
- Garlic rice
- Mashed potatoes
- Fresh cucumber yogurt salad
Frequently Asked Questions (FAQ)
Can I use boneless chicken instead of leg quarters?
Yes, you can use boneless thighs or chicken breasts. However, bone-in, skin-on chicken gives the best flavor and stays juicier during baking. If using boneless pieces, reduce the cooking time accordingly.
How long should I marinate the chicken?
At least 2–3 hours is recommended, but overnight marination gives the deepest flavor and best results.
Can I make this in the air fryer?
Yes. Air fry at 190°C for about 25–30 minutes, depending on the size of the chicken. Add the broccoli halfway through cooking so it doesn’t burn.
How do I know when the chicken is fully cooked?
The internal temperature should reach 75°C. The juices should run clear, and the skin should be golden brown and slightly caramelized.
Sweet & Spicy Soy Chicken and Broccoli
Ingredients
- 2 large chicken leg quarters approx. 800g–1kg total
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp salt
- 1 tsp white pepper
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 1 tsp vinegar
- 1 clove garlic grated
- 200 g broccoli florets
Instructions
- Pat the chicken leg quarters dry thoroughly with paper towel.
- Lightly score the thickest parts of the thigh using a sharp knife, making shallow cuts to allow the marinade to penetrate deeper into the meat.
- In a large bowl, combine the paprika, garlic powder, onion powder, salt, white pepper, and black pepper.
- Add the olive oil, soy sauce, dark soy sauce, sweet chilli sauce, vinegar, and grated garlic.
- Mix everything together well until it forms a deep reddish marinade that is smooth and evenly blended.
- Add the chicken leg quarters to the bowl and coat them thoroughly on all sides.
- Make sure to rub the marinade into the scored cuts and, if possible, gently loosen the skin slightly to massage some of the marinade underneath. This helps the flavor absorb into the meat rather than sitting only on the surface.
- Cover the bowl and refrigerate for at least two to three hours, or ideally overnight for the best flavor and tenderness.
- Preheat oven to 200°C (fan 190°C).
- Place the marinated chicken skin-side up on a lined baking tray, spoon any remaining marinade over the top.
- Toss broccoli lightly with a small drizzle of olive oil and a pinch of salt.
- Remove the tray from the oven and arrange the broccoli around the chicken, letting it sit in some of the juices.
- Return to the oven and bake for another 15–20 minutes, or until the chicken is cooked through (internal temp 75°C) and the skin is golden brown and slightly caramelized
- The broccoli is tender with lightly crisp edges
- For extra color, broil for 2–3 minutes at the end watching closely.
- Let the chicken rest for 5–10 minutes before serving.
- Spoon some of the pan juices over the top for extra flavor.
