Honey BBQ Chicken Drumsticks with Corn Rice & Grilled Corn on the Cob

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Pat the chicken drumsticks dry with paper towels.

Step 3. In a bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and black pepper.

Step 4. Coat the drumsticks evenly with the seasoning mixture.

Step 5. Arrange the drumsticks on a baking sheet lined with parchment paper.

Step 6. Roast for 25 minutes.

Step 7. Meanwhile, whisk together the barbecue sauce, honey, Worcestershire sauce, and apple cider vinegar in a small bowl.

Step 8. Remove the chicken from the oven and brush generously with the BBQ glaze.

Step 9. Return to the oven and bake for an additional 15–20 minutes, brushing with more glaze halfway through cooking.

Step 10. While the chicken cooks, rinse the rice under cold water until the water runs clear.

Step 11. In a saucepan, combine the rice, chicken broth, butter, garlic powder, salt, and black pepper.

Step 12. Bring to a boil, reduce the heat to low, cover, and cook for 15–18 minutes.

Step 13. Stir in the corn kernels and cook for 2 more minutes.

Step 14. Remove from heat and fluff the rice with a fork.

Step 15. Stir in the chopped parsley.

Step 16. Brush the corn on the cob with melted butter and season with salt and black pepper.

Step 17. Grill the corn over medium-high heat for 10–12 minutes, turning occasionally, until lightly charred and tender.

Step 18. Sprinkle the grilled corn with fresh parsley.

Step 19. Arrange the corn rice, glazed chicken drumsticks, and grilled corn on serving plates.

Step 20. Garnish with additional parsley and serve immediately.

Storage and Reheating Tips

Store leftover chicken, rice, and corn separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken in a 375°F (190°C) oven for 10–12 minutes until heated through.

Warm the rice in the microwave with a splash of broth or water to keep it moist.

Reheat the corn on the grill, stovetop, or microwave until warmed.

Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.