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Southern Soul Honey Glazed Chicken & Sweet Corn Rice

Southern Soul Honey Glazed Chicken & Sweet Corn Rice

This Southern Soul honey glazed chicken and sweet corn rice pairs sticky, caramelized chicken thighs and drumsticks with buttery garlic rice and sweet corn. Honey, soy sauce, Cajun seasoning, smoked paprika, and herbs give the chicken a rich sweet-savory glaze while the fluffy corn rice makes the meal hearty and comforting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 persons
Course: Main Course
Cuisine: American, Southern
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 cups long-grain white rice
  • 1 1/2 cups sweet corn
  • 3 cups chicken broth
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • Salt, to taste
  • 2 tbsp fresh parsley, chopped

Equipment

  • Baking dish
  • pastry brush For glazing and basting the chicken
  • Medium pot with lid For cooking the sweet corn rice
  • mixing bowl For mixing the honey glaze
  • fork For fluffing the rice

Method
 

  1. Preheat the oven to 400°F. Lightly grease a baking dish with the olive oil.
  2. Combine the honey, soy sauce, 2 cloves minced garlic, smoked paprika, Cajun seasoning, black pepper, and dried thyme.
  3. 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 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. 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. 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. 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. Fluff the sweet corn rice with a fork and gently stir in the fresh parsley.
  9. 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.

Notes

Brush the chicken generously with the honey glaze before baking and baste again halfway through for deeper flavor and caramelization.
Cook the chicken until it reaches a safe internal temperature of 165°F.
Watch the glaze near the end of baking because honey can darken quickly.
Cook the garlic briefly in butter before adding the rice so it stays fragrant without burning.
Toast the rice and corn for 1 to 2 minutes before adding the broth for extra flavor.
Keep the rice covered while simmering so it cooks evenly and absorbs the broth.
Fluff the rice gently with a fork and stir in the parsley just before serving.