Are you tired of serving the same old chicken dishes at every family gathering or dinner party? Look no further! This collection of 20 delicious chicken leg and rice recipes will take your meals to the next level. From classic comfort foods to international-inspired flavors, there’s something for everyone in this diverse lineup.
Whether you’re a busy parent looking for quick and easy weeknight meals or a foodie seeking new inspiration for your next dinner party, these mouthwatering recipes are sure to please even the pickiest eaters. With flavors ranging from garlic butter and honey-glazed to smoky BBQ and spicy Korean gochujang, there’s no shortage of excitement in this culinary lineup.
In this article, we’ll take a closer look at each of these delectable dishes, highlighting the key ingredients, cooking methods, and presentation ideas that make them truly special. So grab your apron and get ready to cook up some amazing chicken leg and rice recipes!
Garlic Butter Baked Chicken Legs with Lemon Rice
Elevate your dinner game with this flavorful recipe that combines the richness of garlic butter and the brightness of lemon on tender chicken legs, served alongside a refreshing side of lemon-infused rice.
Ingredients:
– 4-6 chicken legs
– 2 tbsp unsalted butter, softened
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup cooked white rice
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together butter, garlic, and thyme.
3. Place chicken legs on a baking sheet lined with parchment paper. Brush the garlic butter mixture evenly over each leg.
4. Sprinkle salt and pepper to taste.
5. Bake for 25-30 minutes or until cooked through.
6. Meanwhile, combine cooked rice, lemon juice, and olive oil in a bowl.
7. Serve chicken legs with a side of lemon rice.
Cooking Time: 25-30 minutes
Spicy Honey Glazed Chicken Legs with Coconut Rice
Elevate your chicken game with this sweet and spicy combination, perfect for a quick weeknight dinner or weekend meal prep.
Ingredients:
– 4-6 chicken legs
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon gochujang (Korean chili paste)
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1 cup uncooked white or brown coconut rice
– 2 cups water
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together honey, soy sauce, rice vinegar, gochujang, garlic powder, salt, and pepper.
3. Add the chicken legs and toss to coat; let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Cook coconut rice according to package instructions using 2 cups of water.
5. Bake the chicken legs for 25-30 minutes or until cooked through, flipping halfway.
6. Brush with the reserved marinade during the last 10 minutes of cooking.
Cooking Time: 35-40 minutes
Crispy Oven-Fried Chicken Legs with Herbed Rice Pilaf
A flavorful twist on classic fried chicken, this recipe yields crispy and juicy legs with a delicious herbed rice pilaf to pair perfectly.
Ingredients:
For the Chicken:
– 4-6 chicken legs
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup panko breadcrumbs
– 2 tablespoons olive oil
For the Rice Pilaf:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
3. Dip each chicken leg into the flour mixture, coating evenly.
4. Dip floured legs into panko breadcrumbs, pressing gently to adhere.
5. Place coated chicken legs on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 30-35 minutes or until cooked through and crispy.
7. While chicken cooks, cook rice according to package instructions. Stir in olive oil, parsley, thyme, and salt to taste.
Cooking Time: 35-40 minutes
One-Pot Chicken Leg and Mushroom Rice
A hearty and flavorful one-pot meal that’s perfect for a weeknight dinner or a special occasion. This recipe combines chicken legs, savory mushrooms, and aromatic rice in a rich and creamy sauce.
Ingredients:
– 4 boneless, skinless chicken legs
– 1 cup uncooked white rice
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Heat a large skillet or Dutch oven over medium-high heat.
2. Add the chicken legs and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add the onion, mushrooms, and garlic; cook until the vegetables are tender, about 5 minutes.
4. Add the rice, chicken broth, heavy cream, thyme, salt, and pepper. Stir to combine.
5. Return the chicken to the pot, cover, and bring to a simmer.
6. Reduce heat to low and cook for 20-25 minutes or until the chicken is cooked through and the rice is tender.
Cooking Time: 35-40 minutes
Teriyaki Chicken Legs with Sticky Ginger Rice
Savory and sweet, this Asian-inspired dish combines the flavors of teriyaki sauce and sticky ginger rice to create a mouthwatering meal. This simple recipe is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 chicken legs
– 1/2 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 cup cooked white rice
– 2 tbsp unsalted butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
3. Add chicken legs to the marinade, tossing to coat. Let sit for at least 30 minutes or up to 2 hours.
4. Bake chicken legs for 25-30 minutes or until cooked through.
5. Meanwhile, cook white rice according to package instructions.
6. In a small saucepan, melt butter over medium heat. Add cooked rice and stir-fry for 1-2 minutes, incorporating the butter and any remaining sticky ginger flavor.
7. Serve chicken legs with sticky ginger rice and enjoy!
Cooking Time: 45-50 minutes
Smoky BBQ Chicken Legs with Cheesy Corn Rice
Get ready for a flavorful twist on classic BBQ chicken! This recipe combines smoky, tangy flavors with creamy cheesy goodness to create a delicious and satisfying dish perfect for any occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/4 cup Smoky BBQ Sauce (homemade or store-bought)
– 2 tbsp olive oil
– 1 cup cooked white rice
– 1 cup frozen corn kernels
– 1/2 cup shredded cheddar cheese
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together Smoky BBQ Sauce and olive oil.
3. Brush the mixture evenly onto both sides of the chicken legs.
4. Place chicken on a baking sheet lined with parchment paper and bake for 30-35 minutes or until cooked through.
5. Meanwhile, mix cooked rice, corn kernels, shredded cheese, paprika, salt, and pepper in a bowl.
6. Serve chicken legs atop the cheesy corn rice and enjoy!
Cooking Time: Approximately 45-50 minutes.
Mediterranean Chicken Legs with Saffron Rice
Experience the warmth of the Mediterranean with this flavorful dish, featuring tender chicken legs smothered in a rich and aromatic spice blend, served atop a bed of saffron-infused rice.
Ingredients:
– 4 bone-in chicken legs
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp cumin
– Salt and pepper to taste
– 1 cup uncooked white rice
– 2 cups water
– 1/4 tsp saffron threads, soaked in 1 tbsp hot water
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, paprika, garlic powder, oregano, cumin, salt, and pepper.
3. Place chicken legs on a baking sheet lined with parchment paper and brush the spice mixture evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through.
5. While the chicken is cooking, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender.
6. Add saffron threads and their soaking liquid to the rice during the last 2 minutes of cooking.
Cooking Time: 40-50 minutes
Slow Cooker Chicken Legs and Wild Rice Soup
Warm up with this comforting Slow Cooker Chicken Legs and Wild Rice Soup! This hearty recipe combines tender chicken legs, nutty wild rice, and aromatic vegetables for a satisfying meal that’s easy to prepare and perfect for any time of year.
Ingredients:
– 2 lbs boneless, skinless chicken legs
– 1 cup uncooked wild rice
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Place the chicken legs in the slow cooker.
2. Add the wild rice, chicken broth, onion, garlic, carrots, celery, and thyme. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the pot.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Thai Red Curry Chicken Legs with Jasmine Rice
A flavorful and aromatic dish that combines the rich taste of red curry paste with the tender texture of chicken legs, served over a bed of fluffy jasmine rice.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup jasmine rice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and curry paste; cook until fragrant (30 seconds).
3. Add chicken legs; cook until browned on all sides (5-6 minutes).
4. Pour in coconut milk; bring to a simmer.
5. Reduce heat to low; let cook for 15-20 minutes or until chicken is cooked through.
6. Serve over cooked jasmine rice, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Lemon Pepper Chicken Legs with Garlic Parmesan Rice
Lemon Pepper Chicken Legs with Garlic Parmesan Rice Recipe
A bright and citrusy twist on traditional chicken legs, paired with a savory garlic parmesan rice that complements the dish perfectly.
Ingredients:
– 4-6 bone-in chicken legs
– 2 lemons, juiced
– 1 tsp black pepper
– 1 tsp lemon zest
– 2 tbsp olive oil
– Salt to taste
– Garlic Parmesan Rice (see below)
Garlic Parmesan Rice:
– 1 cup uncooked white rice
– 3 cups chicken broth
– 2 cloves garlic, minced
– 1/4 cup grated parmesan cheese
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together lemon juice, black pepper, and lemon zest.
3. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange chicken legs on the sheet.
4. Brush lemon mixture evenly over chicken legs.
5. Drizzle olive oil over the chicken and sprinkle with salt to taste.
6. Bake for 35-40 minutes or until cooked through.
7. Meanwhile, prepare Garlic Parmesan Rice according to package instructions.
Cooking Time: 35-40 minutes
Jamaican Jerk Chicken Legs with Coconut Rice and Beans
Experience the bold flavors of Jamaica with this mouthwatering recipe that combines spicy jerk chicken legs with creamy coconut rice and beans. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
For the jerk chicken:
– 4 boneless, skinless chicken legs
– 1/4 cup jerk seasoning
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
For the coconut rice and beans:
– 1 cup uncooked white rice
– 1 cup canned black beans, drained and rinsed
– 1 cup coconut milk
– 1 tablespoon unsweetened shredded coconut
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning, garlic, soy sauce, brown sugar, cumin, smoked paprika, salt, and pepper.
3. Rub the mixture all over the chicken legs, making sure they’re fully coated.
4. Bake the chicken for 25-30 minutes or until cooked through.
5. While the chicken is baking, cook the rice according to package instructions.
6. In a medium saucepan, combine coconut milk, black beans, and unsweetened shredded coconut. Heat over low heat, stirring occasionally, until warmed through.
7. Serve the jerk chicken with the coconut rice and beans.
Cooking Time: 30-40 minutes
Baked Chicken Legs with Creamy Mushroom Rice
Elevate your weeknight dinner game with this easy and flavorful recipe that combines tender baked chicken legs with a creamy mushroom rice dish. Perfect for a family meal or a cozy night in.
Ingredients:
– 4 bone-in, skin-on chicken legs
– 2 cups cooked white rice
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together chicken legs, salt, and pepper.
3. Bake chicken for 25-30 minutes or until cooked through.
4. Meanwhile, sauté mushrooms, onion, and garlic in butter until tender.
5. Stir in heavy cream and cook for an additional 2-3 minutes.
6. Fluff rice with a fork and mix with mushroom mixture.
7. Serve chicken legs with creamy mushroom rice and garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Korean Gochujang Chicken Legs with Kimchi Fried Rice
A flavorful and spicy twist on traditional fried chicken, this recipe combines the bold flavors of gochujang (Korean chili paste) with crispy chicken legs and a savory kimchi-infused rice dish.
Ingredients:
For the chicken:
– 4-6 bone-in, skin-on chicken legs
– 2 tbsp gochujang
– 1 tbsp soy sauce
– 1 tbsp brown sugar
– 2 tsp garlic, minced
– 1 tsp ginger, grated
– 1/4 cup rice vinegar
– 1/4 cup water
For the kimchi fried rice:
– 2 cups cooked white rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tbsp soy sauce
– 1 tbsp sesame oil
– Salt to taste
– 2 green onions, thinly sliced
– 1/4 cup toasted sesame seeds
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together gochujang, soy sauce, brown sugar, garlic, ginger, rice vinegar, and water.
3. Add the chicken legs to the marinade, ensuring they are fully coated.
4. Let marinate for at least 2 hours or overnight.
5. Bake the chicken legs for 25-30 minutes or until cooked through.
6. Meanwhile, heat sesame oil in a wok or large skillet over medium-high heat. Add chopped kimchi and cook until crispy.
7. In a separate pan, scramble together rice, soy sauce, and sesame seeds.
8. Serve the baked chicken legs with kimchi fried rice and garnish with green onions.
Cooking Time: 30-40 minutes
Greek-Style Chicken Legs with Lemon-Dill Rice
Add a burst of Mediterranean flavor to your meal with this simple and delicious recipe. Juicy chicken legs marinated in a zesty mixture of lemon juice, olive oil, garlic, and oregano, served with a side of creamy lemon-dill rice.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 2 tbsp chopped fresh oregano
– Salt and pepper to taste
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup chopped fresh dill
– 2 tbsp unsalted butter
– Lemon wedges for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together lemon juice, olive oil, garlic, and oregano.
3. Add chicken legs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Cook rice according to package instructions with water, butter, and dill.
5. Remove chicken from marinade and place on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes, or until cooked through.
7. Serve with lemon wedges, if desired.
Cooking Time: 40-45 minutes
Cajun Blackened Chicken Legs with Dirty Rice
This classic Southern combination is a crowd-pleaser! Crispy, flavorful blackened chicken legs served alongside savory dirty rice – it’s a match made in heaven.
Ingredients:
For the chicken:
– 4 bone-in, skin-on chicken legs
– 2 tbsp Cajun seasoning
– 1 tsp paprika
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 2 tbsp vegetable oil
For the dirty rice:
– 1 cup cooked white rice
– 1/2 cup chopped scallions (green onions)
– 1/4 cup diced bell pepper
– 1/4 cup diced onion
– 1/4 cup crumbled bacon
– 1 tsp Cajun seasoning
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken legs with Cajun seasoning, paprika, garlic powder, salt, and pepper.
3. Heat oil in a skillet over medium-high heat. Sear chicken legs for 2-3 minutes per side, then finish cooking in the oven for 15-20 minutes.
4. Cook dirty rice according to package instructions. Add chopped scallions, bell pepper, onion, bacon, Cajun seasoning, salt, and pepper. Mix well.
5. Serve blackened chicken legs with dirty rice and enjoy!
Cooking Time: 25-30 minutes
Indian Butter Chicken Legs with Basmati Rice
Experience the rich flavors of India with this aromatic and flavorful dish, featuring tender chicken legs smothered in a creamy butter sauce, served atop fluffy basmati rice.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 teaspoon garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste
– 1 cup basmati rice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken legs with salt, garam masala, cumin, coriander, and cayenne pepper (if using).
3. In a large skillet, melt butter over medium-high heat. Add onions and cook until caramelized, about 5 minutes.
4. Add garlic, diced tomatoes, and heavy cream to the skillet. Simmer for 5-7 minutes or until sauce thickens slightly.
5. Add chicken legs to the skillet and toss to coat with the butter sauce.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until chicken is cooked through.
7. Cook basmati rice according to package instructions.
Cooking Time: approximately 40-50 minutes
Maple Mustard Chicken Legs with Brown Rice Salad
This sweet and tangy dish combines the flavors of maple syrup and mustard with juicy chicken legs, served atop a flavorful brown rice salad. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 bone-in, skin-on chicken legs
– 1/2 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tsp olive oil
– Salt and pepper to taste
– 1 cup cooked brown rice
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup diced red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tbsp lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup and mustard.
3. Brush the mixture onto both sides of the chicken legs.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until cooked through.
6. Cook brown rice according to package instructions.
7. Toss mixed greens, red bell pepper, and parsley with lemon juice in a bowl.
8. Serve chicken legs atop brown rice salad.
Cooking Time: 25-30 minutes
Pineapple Glazed Chicken Legs with Pineapple Fried Rice
This recipe combines the flavors of pineapple and soy sauce to create a sweet and savory dish that’s perfect for a quick weeknight dinner. With crispy chicken legs and fluffy fried rice, this meal is sure to satisfy your taste buds.
Ingredients:
For the Pineapple Glaze:
– 1 cup pineapple juice
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon olive oil
For the Pineapple Fried Rice:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced pineapple
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 tablespoons vegetable oil
– 2 teaspoons soy sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pineapple juice, brown sugar, soy sauce, garlic, and olive oil to make the glaze.
3. Season chicken legs with salt and pepper. Brush with the glaze and bake for 25-30 minutes or until cooked through.
4. Cook fried rice according to package instructions or using leftover rice.
5. Add diced pineapple, mixed vegetables, vegetable oil, soy sauce, salt, and pepper to the cooked rice. Stir-fry until combined.
Cooking Time: 35-40 minutes
Herb-Roasted Chicken Legs with Tomato Basil Rice
Savor the flavors of a classic roasted chicken leg dish, elevated by the addition of aromatic herbs and served alongside a fresh tomato basil rice.
Ingredients:
For the chicken legs:
– 4 bone-in, skin-on chicken legs
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp garlic powder
– Salt and pepper to taste
For the tomato basil rice:
– 1 cup cooked white rice
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together thyme, rosemary, garlic powder, salt, and pepper.
3. Rub the herb mixture all over the chicken legs, making sure they’re evenly coated.
4. Place the chicken legs on a baking sheet lined with parchment paper and drizzle with olive oil.
5. Roast in the preheated oven for 30-35 minutes or until cooked through.
6. While the chicken is roasting, heat the olive oil in a medium skillet over medium-high heat.
7. Add the cherry tomatoes and cook until they release their juices and start to caramelize.
8. Stir in the chopped basil and cooked rice. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Chinese Five-Spice Chicken Legs with Fried Rice
Discover the harmonious blend of sweet and savory flavors in this classic Chinese-inspired dish. Crispy chicken legs are perfectly balanced by a flavorful five-spice marinade, served alongside a satisfying scoop of fried rice.
Ingredients:
– 4 bone-in, skin-on chicken legs
– 2 tbsp vegetable oil
– 2 tbsp soy sauce
– 1 tsp five-spice powder
– 1 tsp honey
– 1 tsp cornstarch
– 2 cups cooked white rice
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, five-spice powder, honey, and cornstarch. Add chicken legs; marinate for at least 30 minutes or up to 2 hours.
3. Remove chicken from marinade; pat dry with paper towels. Place on a baking sheet lined with parchment paper.
4. Bake for 25-30 minutes or until cooked through.
5. Cook mixed vegetables in a separate pan with vegetable oil until tender.
6. Add cooked rice to the pan and stir-fry with vegetables until combined.
7. Serve chicken legs with fried rice and garnish with chopped scallions if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to shake up your chicken game with these 20 mouth-watering recipes featuring chicken legs and rice! From classic comfort food to international flavors, there’s something for every occasion. Try Garlic Butter Baked Chicken Legs with Lemon Rice, Spicy Honey Glazed Chicken Legs with Coconut Rice, or Crispy Oven-Fried Chicken Legs with Herbed Rice Pilaf. Or go bold with Teriyaki Chicken Legs with Sticky Ginger Rice, Smoky BBQ Chicken Legs with Cheesy Corn Rice, and many more! Whether you’re in the mood for something spicy, savory, or sweet, these recipes are sure to please even the pickiest eaters.