20 Flavorful Chicken Leg and Rice Recipes Delicious

Craving cozy, satisfying meals that come together with minimal fuss? Look no further than these 20 Flavorful Chicken Leg and Rice Recipes—your ticket to easy, delicious dinners any night of the week. Whether you’re after weeknight simplicity, global flavors, or hearty comfort food, we’ve got a dish to make your taste buds (and your family) happy. Let’s dig in!

Garlic Butter Chicken Legs with Jasmine Rice

These juicy chicken legs are bathed in a rich garlic butter sauce and served over fluffy jasmine rice—a simple yet showstopping weeknight dinner.

Ingredients

• 4 chicken legs (drumstick and thigh attached)
• 1 1/2 cups jasmine rice, uncooked
• 3 cups water
• 6 tbsp unsalted butter, divided
• 5 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Pat chicken legs dry, then season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
2. Melt 2 tbsp butter in a large oven-safe skillet over medium-high heat. Sear chicken legs for 3 minutes per side until golden. Transfer to a plate.
3. In the same skillet, melt remaining 4 tbsp butter. Add minced garlic and cook for 1 minute until fragrant. Return chicken to the skillet, spooning garlic butter over the top.
4. Bake at 400°F for 25 minutes until chicken reaches 165°F internally, basting halfway.
5. Meanwhile, rinse jasmine rice until water runs clear. Combine with 3 cups water in a saucepan, bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let steam for 5 minutes.
6. Sprinkle chicken with chopped parsley and serve over fluffy rice, drizzled with pan sauce.

The magic here? That garlic butter seeps into every bite of the chicken and infuses the rice beneath—no extra sauce needed.

Tip: For extra crispy skin, broil the chicken for the last 2 minutes of baking.

Spicy Cajun Chicken Legs and Rice Skillet

This one-pan wonder packs bold Cajun flavor into tender chicken and fluffy rice—perfect for weeknights when you crave big taste with minimal cleanup.

Ingredients

• 4 chicken legs (drumstick-thigh attached)
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning (plus extra for sprinkling)
• 1 tsp garlic powder
• 1 cup long-grain white rice
• 1 3/4 cups chicken broth
• 1/2 cup diced bell pepper (any color)
• 1/2 cup diced onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Pat chicken legs dry, then rub with 1 tbsp olive oil. Sprinkle all over with 1 tbsp Cajun seasoning and 1 tsp garlic powder, pressing to adhere.
2. Heat a large skillet over medium-high. Add chicken and cook 5 minutes per side until deeply browned. Transfer to a plate.
3. In the same skillet, sauté bell pepper and onion for 3 minutes. Stir in rice, 1 3/4 cups chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Nestle chicken legs into the rice.
4. Bring to a boil, then cover and reduce heat to low. Simmer 25 minutes (no peeking!) until rice is tender and chicken reaches 165°F.
5. Sprinkle with extra Cajun seasoning and parsley before serving.

The magic here? The rice soaks up all the spicy pan drippings, turning each bite into a flavor bomb. Tip: For extra heat, add a pinch of cayenne to the Cajun seasoning.

Honey Soy Glazed Chicken Legs with Steamed Rice

Sticky-sweet and savory, these chicken legs are a weeknight winner with minimal fuss and maximum flavor.

Ingredients:

• 4 chicken legs (drumstick and thigh attached)
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 2 cups cooked steamed rice (for serving)
• 1 tbsp sesame seeds (optional, for garnish)
• 2 green onions, thinly sliced (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Pat chicken legs dry with paper towels.
2. In a small bowl, whisk together 1/4 cup honey, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp black pepper.
3. Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high. Sear chicken legs, skin-side down, for 5 minutes until golden. Flip and cook 3 minutes more.
4. Pour honey-soy glaze over chicken, turning to coat. Transfer skillet to oven and bake for 20 minutes, basting halfway, until glaze is sticky and chicken reaches 165°F internally.
5. Serve over steamed rice, spooning extra glaze from the pan. Garnish with sesame seeds and green onions if desired.

The magic here? The glaze reduces to a glossy, caramelized finish while keeping the chicken juicy—no fancy techniques required.

Tip: For extra-crispy skin, broil for the last 2 minutes (watch closely to avoid burning).

Lemon Herb Chicken Legs with Basmati Rice

Juicy, golden-brown chicken legs with bright lemon and fresh herbs, served over fluffy basmati rice—this dish is weeknight magic in one pan.

Ingredients:

• 4 chicken legs (thighs and drumsticks attached)
• 1 cup basmati rice, rinsed
• 1 1/4 cups chicken broth
• 3 tbsp olive oil, divided
• 1 lemon (zested and juiced)
• 3 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pat chicken legs dry, then rub with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Heat remaining 1 tbsp olive oil in a large ovenproof skillet over medium-high. Sear chicken skin-side down for 5 minutes until golden. Flip and cook 2 more minutes. Transfer to a plate.
3. In the same skillet, add garlic, rosemary, and thyme; cook 30 seconds until fragrant. Stir in rice, lemon zest, and broth, scraping up browned bits. Bring to a simmer.
4. Nestle chicken legs into the rice. Cover tightly and bake 25 minutes until rice is tender and chicken reaches 165°F. Drizzle with lemon juice before serving.

The rice soaks up all the lemony pan juices, turning it into the most flavorful side—no extra sauce needed!

Tip: For crispier skin, broil the chicken for 2–3 minutes after baking.

Coconut Curry Chicken Legs and Rice

This one-pot wonder wraps tender chicken legs in a creamy, fragrant coconut curry sauce—perfect for cozy weeknights when you crave big flavor with minimal cleanup.

Ingredients:

• 4 chicken legs (drumsticks and thighs attached)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup jasmine rice, rinsed
• 1/2 tsp salt
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Heat olive oil in a deep skillet over medium-high. Sear chicken legs skin-side down for 5 minutes until golden; flip and cook 3 minutes more. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes. Add garlic, ginger, and red curry paste; cook 1 minute until fragrant.
3. Pour in coconut milk, chicken broth, fish sauce, and brown sugar, stirring to dissolve. Bring to a simmer, then stir in rice and salt.
4. Nestle chicken legs into the liquid. Cover, reduce heat to low, and cook 25 minutes until rice is tender and chicken reaches 165°F.
5. Garnish with cilantro and serve with lime wedges.

The magic here? The rice soaks up all that coconut-curry goodness while the chicken stays juicy—no separate pots required.

Tip: For extra depth, toast the rice in the skillet for 1 minute before adding liquids.

Teriyaki Chicken Legs with Fried Rice

These sticky-sweet teriyaki chicken legs pair perfectly with fluffy fried rice for a weeknight dinner that feels like takeout—but better.

Ingredients:

• 4 chicken legs (drumsticks and thighs attached)
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 cups cooked and cooled white rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, sliced
• 1 tsp sesame oil

Instructions:

1. Preheat oven to 400°F. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tbsp grated ginger. Place chicken legs in a baking dish and pour half the sauce over them, turning to coat. Bake for 35 minutes, basting with remaining sauce halfway, until glossy and internal temperature reaches 165°F.
2. Meanwhile, heat 1 tbsp vegetable oil in a large skillet over medium-high. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp vegetable oil. Add cooked rice, pressing into an even layer. Let crisp for 2 minutes, then stir in peas and carrots, scrambled eggs, and 1 tsp sesame oil. Cook 2 more minutes, tossing constantly. Garnish with sliced green onions.

The double-glazed chicken gets irresistibly caramelized in the oven, while the sesame oil in the fried rice adds nutty depth. Serve extra sauce on the side for drizzling!

Tip: For extra-crispy skin, broil the chicken for the last 2-3 minutes.

BBQ Chicken Legs with Cilantro Lime Rice

Juicy, sticky BBQ chicken legs paired with bright, herby rice—this combo is weeknight magic with minimal cleanup.

Ingredients

• 6 chicken legs (drumsticks and thighs attached)
• 1 cup BBQ sauce (store-bought or homemade)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long-grain white rice
• 1 3/4 cups water
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp butter

Instructions

1. Preheat oven to 400°F. Toss chicken legs with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange on a foil-lined baking sheet.
2. Bake for 30 minutes, then brush with 1/2 cup BBQ sauce. Return to oven for 10 minutes until caramelized.
3. Meanwhile, cook rice: In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Cook for 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork, then stir in cilantro, lime juice, and butter.
4. Brush chicken with remaining 1/2 cup BBQ sauce and broil 2–3 minutes for extra crispiness.

The double-hit of BBQ sauce—first for caramelization, then for gloss—gives these legs serious depth, while the rice cuts through with zesty freshness.

Tip: For smokier flavor, add a pinch of chipotle powder to the chicken rub.

Herbed Chicken Legs with Wild Rice Pilaf

Juicy, herb-rubbed chicken legs pair perfectly with nutty wild rice pilaf for a comforting yet elegant weeknight dinner.

Ingredients

• 4 chicken legs (thighs and drumsticks attached)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 cup wild rice blend (uncooked)
• 2 cups chicken broth
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped parsley

Instructions

1. Preheat oven to 400°F. Pat chicken legs dry, then rub with 1 tbsp olive oil, 1/2 tsp salt, garlic powder, thyme, and smoked paprika.
2. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken legs skin-side down for 5 minutes until golden, then flip and transfer skillet to the oven. Bake for 25 minutes.
3. Meanwhile, rinse wild rice blend. In a saucepan, sauté onion and garlic in 1 tsp olive oil (from reserved 1 tbsp) for 3 minutes. Add rice, broth, and remaining 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Fluff with fork and stir in parsley.
4. Serve chicken legs over pilaf, drizzled with pan juices.

The crispy-skinned chicken and chewy wild rice create a satisfying contrast, while the smoky paprika and fresh parsley brighten every bite.

Tip: For extra depth, toast the wild rice in the dry saucepan for 2 minutes before adding liquid.

Orange Ginger Chicken Legs with Sticky Rice

These juicy chicken legs get a zesty kick from fresh orange and ginger, paired perfectly with sweet, sticky rice for a weeknight meal that feels extra special.

Ingredients:

• 4 chicken legs (drumsticks and thighs attached)
• 1 cup jasmine rice
• 1 1/4 cups water
• 1/4 cup fresh orange juice (about 1 large orange)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tsp orange zest
• 1 tbsp sliced green onions (for garnish)

Instructions:

1. Preheat oven to 400°F. Rinse jasmine rice under cold water until water runs clear, then combine with 1 1/4 cups water in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit (covered) for 5 minutes.
2. Meanwhile, whisk together 1/4 cup orange juice, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated ginger, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
3. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Pat chicken legs dry, then sear for 3 minutes per side until golden. Pour sauce over chicken, transfer skillet to oven, and bake for 25 minutes, basting halfway.
4. Fluff rice with a fork and stir in 1 tsp orange zest. Serve chicken over rice, drizzled with pan sauce and garnished with green onions.

The sticky rice soaks up the bright citrus-ginger glaze, turning each bite into a perfect balance of tangy and sweet.

Tip: For extra caramelization, broil the chicken for 1–2 minutes at the end—just keep an eye on it!

Pesto Chicken Legs with Parmesan Risotto

Juicy chicken legs slathered in vibrant pesto and paired with creamy, cheesy risotto—this dish feels like a cozy Italian bistro night at home.

Ingredients:

• 4 chicken legs (drumsticks and thighs attached)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup Arborio rice
• 3 cups chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 tsp garlic powder

Instructions:

1. Prep the chicken: Preheat oven to 400°F. Pat chicken legs dry, then rub with 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Coat evenly with 1/2 cup pesto and arrange on a baking sheet. Bake for 35–40 minutes until internal temperature reaches 165°F and skin is crispy.
2. Start the risotto: While chicken bakes, melt 2 tbsp butter in a saucepan over medium heat. Add 1 cup Arborio rice and toast, stirring, for 2 minutes. Pour in 1/2 cup warm broth and stir until absorbed. Repeat, adding broth 1/2 cup at a time, until rice is tender (about 20 minutes total).
3. Finish the risotto: Off heat, stir in 1/2 cup Parmesan and 1/4 tsp garlic powder. Cover and let rest for 2 minutes.
4. Serve: Plate risotto alongside pesto chicken legs. Spoon any pan juices over the chicken for extra flavor.

The pesto forms a golden crust on the chicken, while the risotto stays luxuriously loose—just like a restaurant version. Tip: For extra depth, stir a spoonful of pesto into the risotto before serving.

Mexican Chicken Legs with Spanish Rice

These juicy, spice-rubbed chicken legs pair perfectly with vibrant Spanish rice for a fuss-free weeknight meal that’s packed with flavor.

Ingredients:

• 4 chicken legs (drumstick and thigh attached)
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 cup long-grain white rice
• 1 ½ cups chicken broth
• ½ cup tomato sauce
• ½ cup diced onion
• 1 clove garlic, minced
• ¼ cup chopped fresh cilantro (for garnish)

Instructions:

1. Prep chicken: Preheat oven to 400°F. Pat chicken legs dry, then rub with 1 tbsp olive oil. In a small bowl, mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp salt. Coat chicken evenly with the spice mix.
2. Bake: Arrange chicken on a parchment-lined baking sheet. Bake for 35–40 minutes until internal temperature reaches 165°F and skin is crispy.
3. Cook rice: While chicken bakes, heat a skillet over medium. Add rice and toast for 2 minutes, stirring. Add onion and 1 minced garlic clove; cook 1 minute until fragrant. Pour in 1 ½ cups chicken broth and ½ cup tomato sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Fluff with a fork.
4. Serve: Plate Spanish rice alongside chicken legs and garnish with ¼ cup fresh cilantro.

The smoky-spiced chicken and tangy tomato rice balance each other beautifully—every bite is a fiesta of textures and bold Southwest flavors.

Tip: For extra crispy skin, broil chicken for the last 2–3 minutes of baking (watch closely!).

Buffalo Chicken Legs with Blue Cheese Rice

Spicy, tangy, and creamy all in one bite—these Buffalo chicken legs with blue cheese rice are a game-day (or weeknight) slam dunk.

Ingredients:

• 6 chicken drumsticks
• 1/2 cup hot sauce (like Frank’s RedHot)
• 3 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup crumbled blue cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Prep the chicken: Preheat oven to 400°F. In a bowl, whisk together hot sauce, melted butter, garlic powder, smoked paprika, and salt. Toss chicken drumsticks in the sauce until fully coated.
2. Bake: Arrange chicken on a parchment-lined baking sheet. Bake for 35–40 minutes, flipping halfway, until crispy and internal temperature reaches 165°F.
3. Cook the rice: While chicken bakes, combine rice and chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in blue cheese.
4. Serve: Plate rice alongside chicken, drizzle with any remaining pan sauce, and garnish with parsley.

The blue cheese rice mellows the heat of the Buffalo sauce perfectly—no extra dressing required!

Tip: For extra-crispy skin, broil the chicken for 2–3 minutes at the end of baking.

Thai Peanut Chicken Legs with Coconut Rice

These sticky-sweet peanut chicken legs pair perfectly with fragrant coconut rice for a weeknight meal that feels like a tropical escape.

Ingredients:

• 4 chicken legs (drumsticks and thighs attached)
• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 2 tsp grated ginger
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 cup jasmine rice
• 1 (13.5 oz) can coconut milk
• 1/4 tsp salt
• 2 tbsp chopped cilantro (for garnish)
• 1 tbsp chopped peanuts (for garnish)

Instructions:

1. Preheat oven to 400°F. Whisk together 1/3 cup peanut butter, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp lime juice, 2 tsp ginger, 2 minced garlic cloves, and 1/4 tsp red pepper flakes in a bowl. Coat chicken legs thoroughly with the mixture and arrange on a parchment-lined baking sheet.
2. Bake for 35 minutes, basting halfway through, until chicken reaches 165°F and the glaze is caramelized.
3. Meanwhile, rinse 1 cup jasmine rice until water runs clear. In a saucepan, combine rice with the entire can of coconut milk and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let stand 5 minutes off heat.
4. Fluff rice with a fork and serve alongside chicken, garnished with 2 tbsp cilantro and 1 tbsp chopped peanuts.

The magic here is in the glaze—it transforms into a glossy, nutty crust that clings to every bite of juicy chicken. The coconut rice balances the richness with its subtle sweetness.

Tip: For extra char, broil the chicken for 1-2 minutes at the end—just keep an eye on it!

Smoky Paprika Chicken Legs with Saffron Rice

These juicy chicken legs get a deep, smoky kick from paprika, while fragrant saffron rice soaks up all the delicious pan juices.

Ingredients:

• 4 chicken legs (thighs and drumsticks attached)
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup long-grain white rice
• 1 3/4 cups chicken broth
• 1/4 tsp saffron threads, lightly crushed
• 1 tbsp butter
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pat chicken legs dry, then rub with 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Add chicken legs skin-side down and cook 5 minutes until deeply golden. Flip and cook 3 minutes more, then transfer to a plate.
3. Add rice to the skillet and toast 1 minute. Pour in 1 3/4 cups chicken broth and stir in 1/4 tsp saffron. Bring to a simmer, then nestle chicken legs into the rice (skin-side up).
4. Cover tightly and bake 25 minutes until rice is tender and chicken reaches 165°F. Remove from oven, dot with 1 tbsp butter, and let rest 5 minutes. Sprinkle with 2 tbsp parsley before serving.

The saffron infuses the rice with a subtle floral note that balances the smoky chicken perfectly—no extra sauce needed!

Tip: For extra crispy skin, broil the chicken for 2-3 minutes after baking.

Rosemary Garlic Chicken Legs with Brown Rice

These juicy, herb-packed chicken legs roast to crispy perfection while the brown rice soaks up all the garlicky goodness—minimal effort, maximum flavor.

Ingredients:

• 4 chicken legs (drumsticks and thighs attached)
• 1 cup uncooked brown rice
• 2 cups low-sodium chicken broth
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 lemon, thinly sliced (for garnish)

Instructions:

1. Preheat oven to 400°F. In a 9×13″ baking dish, combine brown rice and chicken broth.
2. In a small bowl, mix 2 tbsp olive oil, 4 minced garlic cloves, 2 tbsp rosemary, 1 tsp salt, and ½ tsp black pepper. Rub mixture all over chicken legs.
3. Nestle chicken into the rice (skin-side up), then arrange lemon slices on top. Bake uncovered for 50–55 minutes until chicken reaches 165°F and rice is tender.
4. Let rest 5 minutes before serving to allow the rice to absorb any remaining juices.

The magic here? The rice cooks under the chicken, catching every drop of herby pan drippings for an effortless one-pan meal.

Tip: For extra-crispy skin, broil the chicken for 2–3 minutes at the end—just watch closely!

Sweet Chili Chicken Legs with Jasmine Rice

These sticky-sweet chicken legs pack a punch of flavor, and the jasmine rice soaks up every last drop of that glossy sauce—perfect for a weeknight dinner that feels special.

Ingredients:

• 6 chicken drumsticks
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup jasmine rice, rinsed
• 1 1/4 cups water
• 1 tbsp chopped cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F. In a bowl, whisk together 1/2 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 cloves minced garlic, 1 tsp ginger, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Toss chicken drumsticks in the sauce until fully coated, then arrange them on a parchment-lined baking sheet. Bake for 30 minutes, flipping halfway and basting with extra sauce, until caramelized and internal temp reaches 165°F.
3. Meanwhile, combine rinsed jasmine rice and 1 1/4 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam for 5 minutes.
4. Serve chicken over rice, drizzled with pan sauce and garnished with chopped cilantro.

The magic here? The sauce reduces into a sticky glaze while the rice stays fluffy—no extra thickeners or fuss needed.

Tip: For extra crispiness, broil the chicken for the last 2–3 minutes, watching closely to avoid burning.

Chicken Leg Adobo with Steamed White Rice

This Filipino classic is all about tender chicken legs bathed in a tangy-savory sauce—comfort food at its simplest and most satisfying.

Ingredients:

• 4 chicken legs (drumsticks and thighs attached)
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 6 garlic cloves, smashed
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 1 cup water
• 2 tbsp neutral oil (like canola)
• Steamed white rice, for serving

Instructions:

1. In a large bowl, combine chicken legs, 1/2 cup soy sauce, 1/2 cup vinegar, smashed garlic cloves, 1 tsp peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Marinate for 20 minutes at room temperature.
2. Heat 2 tbsp oil in a deep skillet over medium-high. Remove chicken from marinade (reserve marinade) and sear for 4 minutes per side until golden. Pour in reserved marinade and 1 cup water.
3. Simmer uncovered for 35 minutes, turning chicken occasionally, until sauce reduces and meat pulls easily from the bone. Discard bay leaves.
4. Serve over steamed rice, drizzled with extra sauce.

The magic here? The vinegar mellows as it cooks, leaving behind a rich, glossy sauce that clings perfectly to each bite of chicken.

Tip: For extra depth, let the adobo sit overnight—the flavors deepen beautifully!

Maple Dijon Chicken Legs with Quinoa Rice Blend

Sweet maple and tangy Dijon come together in this fuss-free dish, delivering juicy chicken and fluffy grains in one satisfying meal.

Ingredients:

• 4 chicken legs (drumsticks and thighs attached)
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa rice blend (or 1/2 cup quinoa + 1/2 cup long-grain white rice)
• 1 3/4 cups low-sodium chicken broth
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place chicken legs in a large baking dish and coat evenly with the maple-Dijon mixture. Arrange skin-side up.
3. In a medium saucepan, combine quinoa rice blend and 1 3/4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
4. While grains cook, bake chicken for 35–40 minutes until internal temperature reaches 165°F and glaze is sticky and caramelized.
5. Fluff quinoa rice blend with a fork and divide among plates. Top with chicken legs, drizzle any pan juices over, and sprinkle with 1 tbsp parsley.

The quinoa rice blend soaks up the glossy pan sauce beautifully, making every bite balanced and flavorful.

Tip: For extra-crispy skin, broil the chicken for the last 2–3 minutes—just watch closely to prevent burning!

Greek Style Chicken Legs with Lemon Rice

These juicy, herb-rubbed chicken legs pair perfectly with bright, citrusy rice—a simple yet flavorful weeknight dinner that feels like a Mediterranean escape.

Ingredients:

• 4 chicken legs (drumstick and thigh attached)
• 1/4 cup olive oil, divided
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup long-grain white rice
• 1 3/4 cups chicken broth
• 1 lemon (zested and juiced)
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pat chicken legs dry, then rub with 2 tbsp olive oil. Sprinkle evenly with oregano, garlic powder, salt, and pepper.
2. Heat remaining 2 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken legs, skin-side down, for 5 minutes until golden. Flip and transfer skillet to oven. Bake for 30 minutes until internal temperature reaches 165°F.
3. Meanwhile, rinse rice until water runs clear. In a saucepan, bring chicken broth, lemon zest, and juice to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and stir in parsley.
4. Serve chicken legs over lemon rice, drizzled with pan juices.

The crispy, herbaceous chicken and tangy rice balance each other beautifully—the lemon zest in the rice makes every bite pop.

Tip: For extra flavor, toss a halved lemon into the skillet while baking—it caramelizes slightly and adds depth to the pan sauce.

Chicken Legs and Rice Casserole with Mushrooms

This cozy one-pan wonder combines juicy chicken legs, earthy mushrooms, and fluffy rice for a fuss-free dinner that’s packed with comfort.

Ingredients:

• 4 chicken legs (thighs and drumsticks attached)
• 1 cup long-grain white rice, rinsed
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high. Season chicken legs with salt, pepper, and paprika, then sear for 4 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté onion and mushrooms for 5 minutes until softened. Add garlic and thyme; cook for 1 minute until fragrant.
3. Stir in rice, then pour in chicken broth, scraping up any browned bits. Nestle chicken legs into the rice mixture, skin-side up.
4. Cover and bake for 35 minutes until rice is tender and chicken reaches 165°F internally. Let rest for 5 minutes, then garnish with parsley.

The magic here? The rice soaks up all the savory pan juices while the chicken stays irresistibly crispy on top—no soggy skins allowed!

Tip: For extra depth, swap half the broth for dry white wine.

Conclusion

With 20 flavorful chicken leg and rice recipes, there’s something here for every taste and occasion! Whether you’re craving comfort food or something new, these dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so other home cooks can enjoy these delicious meals too. Happy cooking!