Sticky Glazed Chicken Drumsticks with Rice & Buttery Corn

Instructions

Step 1: In a small bowl, whisk together soy sauce, honey, minced garlic, black pepper, paprika, and salt to create the glaze.

Step 2: Heat olive oil in a large skillet over medium-high heat. Season the drumsticks with additional salt and pepper, then place them in the hot skillet.

Step 3: Sear the drumsticks for 3 minutes on each side until golden brown. Pour the glaze over the chicken and reduce heat to medium.

Step 4: Cook for 12 to 15 minutes, turning and basting with glaze occasionally, until the chicken is cooked through and the glaze is thick and sticky.

Step 5: While the chicken cooks, melt 1 tbsp butter in another pan and stir in the 1/2 cup corn with the cooked rice. Season with salt and garnish with parsley.

Step 6: In a separate small skillet, melt 1 tbsp butter over medium heat and warm the 1 cup corn kernels for the side dish. Season with a pinch of salt.

Step 7: Plate the glazed drumsticks, corn rice, and buttery corn together. Drizzle any remaining pan glaze over the chicken and serve hot.

Storage and Reheating Tips

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. The components keep better apart and are easier to reheat.

To reheat, place the chicken on a baking sheet and warm in a 350 degree F oven for about 8 minutes. Reheat the rice and corn in the microwave with a splash of water to restore moisture.

For best flavor, enjoy this dish fresh from the skillet when the glaze is at its stickiest and most flavorful.