Description
A delicious grilled chicken served with flavorful corn rice.
Ingredients
Scale
- 4 chicken drumsticks
- 1 cup basmati rice
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste salt and pepper
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon chopped parsley
- 2 cups chicken broth
- 1 medium onion, diced
Instructions
- For the Grilled Chicken:
- Marinate the Chicken: In a bowl, mix olive oil, garlic powder, paprika, soy sauce, honey, salt, and pepper. Add the chicken drumsticks and coat them well. Marinate for at least 30 minutes in the refrigerator.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken on the grill. Grill for about 8-10 minutes on each side until fully cooked and golden brown.
- For the Corn Rice:
- Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear.
- Cook the Rice: In a pot, heat a little olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the rice and cook for 2 minutes. Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Add the Corn: Add the corn kernels to the rice. Cover and cook for an additional 5 minutes until the rice and corn are cooked through.
- Finish the Dish: Fluff the rice with a fork and mix in chopped parsley. Season with salt and pepper to taste.
Notes
- For extra flavor, baste the chicken with the marinade while grilling.
- If you prefer a spicier dish, add a pinch of chili flakes to the marinade.
- Ensure the rice is cooked evenly by stirring occasionally after adding the corn.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg