Go Back

BBQ Glazed Chicken Drumsticks with Corn Rice & Sweet Corn

A heartwarming dish featuring succulent BBQ glazed chicken drumsticks paired with buttery corn rice and sweet corn on the cob, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken drumsticks Look for fresh, organic pieces for the best flavor.
  • 4 pieces chicken thighs
  • 2 tbsp olive oil Just enough to coat the chicken.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup BBQ sauce
  • 2 tbsp honey
For the Rice
  • 1 cup long-grain rice
  • 2 cups chicken broth For extra flavor.
  • 1 cup sweet corn kernels
  • 2 tbsp butter For a creamy texture.
  • 1 tbsp parsley, chopped Adds fresh flavor.
  • 1/2 tsp salt
For Serving
  • 2 ears sweet corn Grilled or boiled.
  • 2 tbsp butter For brushing on corn.
  • 1/2 tsp salt For seasoning.
  • 1 tbsp fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Rub the chicken drumsticks and thighs with olive oil, paprika, garlic powder, onion powder, salt, and pepper until well-coated.
Grilling
  1. Preheat the grill to medium heat. Grill the chicken for 30-35 minutes, turning occasionally until crispy and golden brown.
  2. Brush the chicken with a mixture of BBQ sauce and honey during the last 10 minutes of grilling.
Cooking the Rice
  1. In a pot, bring chicken broth to a boil, then add the rice. Cover and cook for about 15 minutes until fluffy.
  2. Stir in butter, sweet corn, parsley, and salt once the rice is cooked.
Preparing Sweet Corn
  1. Boil or grill the sweet corn on the cob for 5-7 minutes until tender. Brush with butter and sprinkle with salt before serving.
Plating
  1. Serve corn rice on one side, BBQ chicken on the other, and buttered corn on the cob, garnished with parsley.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze chicken and corn rice separately for up to three months. Reheat before serving.