There’s something about sticky honey glazed chicken with buttery sweet corn rice that makes a simple dinner feel extra comforting. This one is full of warm Southern-style flavor and comes together with everyday ingredients, making it an easy choice for a satisfying family meal.
Why You’ll Love This Recipe
- That sticky honey glaze. Honey, soy sauce, and Cajun seasoning caramelize beautifully on the chicken as it bakes.
- Buttery sweet corn rice. A comforting, flavorful side that cooks right alongside the chicken.
- Everyday ingredients. No special trip to the store required for this one.
- Great for feeding a family. Serves 4 with hearty, satisfying portions.
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 2 cups long grain white rice
- 1½ cups sweet corn
- 3 cups chicken broth
- ⅓ cup honey
- ¼ cup soy sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp dried thyme
- Salt, to taste
- 2 tbsp fresh parsley, chopped
How to Make Southern Soul Honey Glazed Chicken & Sweet Corn Rice
1. Prepare the oven. Preheat the oven to 400°F. Lightly grease a baking dish with the olive oil.
2. Make the honey glaze. Combine the honey, soy sauce, 2 cloves minced garlic, smoked paprika, Cajun seasoning, black pepper, and dried thyme.
3. Season the chicken. Season the chicken thighs and drumsticks with salt. Brush them generously with the honey glaze and arrange them in the prepared baking dish.
4. Bake until caramelized. Bake the chicken for 35 to 45 minutes, basting with more honey glaze halfway through. Cook until the chicken is deeply caramelized and reaches a safe internal temperature of 165°F.
5. Start the sweet corn rice. While the chicken bakes, melt the butter in a pot over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant.
6. Add the rice and corn. Stir in the long grain rice and sweet corn. Cook for 1 to 2 minutes, stirring gently to coat everything in the garlic butter.
7. Simmer the rice. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 to 18 minutes until the rice is tender and the broth has been absorbed.
8. Finish the rice. Fluff the sweet corn rice with a fork and gently stir in the fresh parsley.
9. Serve. Spoon the buttery sweet corn rice onto plates and serve with the honey glazed chicken. Spoon the flavorful pan juices over the chicken just before serving.
Tips for the Best Honey Glazed Chicken
- Baste halfway through baking. This builds layers of glaze and helps the chicken caramelize beautifully.
- Use a meat thermometer. Checking for 165°F ensures the chicken is safely and perfectly cooked without guessing.
- Keep the rice covered while simmering. This traps steam and helps the rice cook evenly.
- Fluff gently with a fork. This keeps the rice light instead of compacted after cooking.
What to Serve with Honey Glazed Chicken & Sweet Corn Rice
This meal is a complete plate on its own, but a simple green salad or steamed vegetable adds a fresh touch if you’d like something extra.
Frequently Asked Questions
Can I use boneless chicken instead of bone-in?
Yes, boneless chicken thighs work well too, though you’ll want to reduce the bake time slightly since they cook faster than bone-in pieces.
Can I use frozen corn?
Yes, frozen corn works well and doesn’t need to be thawed before adding to the rice.
Can I make the glaze ahead of time?
Yes, the honey glaze can be mixed a day ahead and stored in the refrigerator until ready to use.
Southern Soul Honey Glazed Chicken & Sweet Corn Rice
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Lightly grease a baking dish with the olive oil.
- Combine the honey, soy sauce, 2 cloves minced garlic, smoked paprika, Cajun seasoning, black pepper, and dried thyme.
- Season the chicken thighs and drumsticks with salt. Brush them generously with the honey glaze and arrange them in the prepared baking dish.
- Bake the chicken for 35 to 45 minutes, basting with more honey glaze halfway through. Cook until the chicken is deeply caramelized and reaches a safe internal temperature of 165°F.
- While the chicken bakes, melt the butter in a pot over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant.
- Stir in the long-grain rice and sweet corn. Cook for 1 to 2 minutes, stirring gently to coat everything in the garlic butter.
- Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 to 18 minutes until the rice is tender and the broth has been absorbed.
- Fluff the sweet corn rice with a fork and gently stir in the fresh parsley.
- Spoon the buttery sweet corn rice onto plates and serve with the honey glazed chicken. Spoon the flavorful pan juices over the chicken just before serving.