When it comes to a comforting, satisfying meal that’s easy to make and pleases even the pickiest eaters, few combinations can top the classic pairing of chicken legs and rice. Whether you’re in the mood for something spicy and adventurous or simple and familiar, there are countless ways to combine these two staples into a delicious dish. In this article, we’ll explore 20 mouth-watering recipes that showcase the versatility of chicken legs and rice, from global-inspired flavors to comforting classics.
From baked and fried to slow-cooked and one-pot wonders, each recipe features a unique twist on the classic combination. Whether you’re planning a family dinner, a potluck with friends, or just need a quick and easy meal for one, these recipes are sure to inspire your culinary creativity. So go ahead, get cooking, and discover your new favorite chicken leg and rice recipe!
Garlic Butter Baked Chicken Legs with Lemon Rice
A flavorful twist on classic baked chicken legs, infused with the brightness of lemon and the richness of garlic butter.
Ingredients:
For the chicken:
– 4-6 bone-in, skin-on chicken legs
– 2 cloves garlic, minced
– 1/2 cup (1 stick) unsalted butter, softened
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
For the lemon rice:
– 1 cup cooked white or brown rice
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, butter, and lemon juice.
3. Season chicken legs with salt and pepper. Brush the garlic butter mixture evenly over both sides of the chicken legs.
4. Place chicken legs on a baking sheet lined with parchment paper. Bake for 30-35 minutes or until cooked through.
5. While the chicken is baking, prepare the lemon rice by mixing together cooked rice, lemon juice, and olive oil. Season with salt to taste.
Cooking Time: 30-35 minutes
Spicy Honey Glazed Chicken Legs and Coconut Rice
Elevate your mealtime with this sweet and spicy fusion of flavors! Crispy chicken legs are smothered in a sticky glaze made with honey, soy sauce, and chili flakes, served atop fluffy coconut rice.
Ingredients:
For the chicken:
– 4-6 chicken legs
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tsp chili flakes
– 1 tsp garlic powder
– 1 tsp salt
– 1/4 cup olive oil
For the coconut rice:
– 1 cup uncooked white rice
– 1 cup coconut milk
– 1/2 cup water
– 1 tsp salt
– 1/4 tsp ground cardamom
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together honey, soy sauce, chili flakes, garlic powder, and salt. Add the chicken legs and toss to coat.
3. Place the chicken on the prepared baking sheet and drizzle with olive oil. Roast for 25-30 minutes or until cooked through.
4. Cook coconut rice according to package instructions using coconut milk, water, salt, and cardamom.
Cooking Time: 35-40 minutes
Crispy Oven-Fried Chicken Legs with Herbed Rice Pilaf
Crispy Oven-Fried Chicken Legs with Herbed Rice Pilaf: A flavorful and satisfying combination that’s perfect for a weeknight dinner or special occasion.
Ingredients:
For the chicken:
– 4-6 bone-in, skin-on chicken legs
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– Salt and pepper to taste
For the herbed rice pilaf:
– 1 cup uncooked white rice
– 2 cups water
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs, Parmesan cheese, and garlic powder.
3. Dip each chicken leg into the breadcrumb mixture, pressing gently to adhere.
4. Place coated chicken legs on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 25-30 minutes or until golden brown and crispy.
6. Meanwhile, cook rice pilaf according to package instructions. Add chopped onion, minced garlic, and dried thyme during the last 2 minutes of cooking. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
One-Pot Chicken Leg and Mushroom Rice Casserole
This hearty casserole is a perfect one-pot meal for any occasion, featuring tender chicken legs, sautéed mushrooms, and flavorful rice. It’s easy to prepare and cooks in under an hour.
Ingredients:
– 2 boneless, skinless chicken legs
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the chicken legs, mushrooms, thyme, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
4. Add the rice and water to the pot. Stir to combine, then bring to a boil.
5. Cover the pot and transfer it to the preheated oven. Bake for 25-30 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
Teriyaki Chicken Legs with Sticky Ginger Rice Recipe
Savor the sweet and savory flavors of Japan-inspired teriyaki chicken legs paired with a sticky ginger-infused rice dish.
Ingredients:
For Teriyaki Chicken Legs:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup teriyaki sauce (homemade or store-bought)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
For Sticky Ginger Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup granulated sugar
– 1-inch piece of fresh ginger, peeled and grated
– 1 tablespoon sesame oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, garlic, and sesame oil.
3. Add chicken legs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
4. Remove chicken from marinade, letting excess liquid drip off. Place on a baking sheet lined with parchment paper.
5. Bake for 35-40 minutes or until cooked through.
6. For Sticky Ginger Rice:
– Cook rice according to package instructions using the water, sugar, and sesame oil. Add grated ginger during cooking.
– Serve hot alongside teriyaki chicken legs.
Cooking Time: Total: 45-50 minutes (marinating time included)
Smoky BBQ Chicken Legs and Cheesy Rice Bake
A delicious one-dish wonder that’s perfect for a weeknight dinner or a weekend gathering, this recipe combines smoky BBQ chicken legs with creamy cheesy rice.
Ingredients:
– 4-6 bone-in chicken legs
– 1 cup uncooked white rice
– 2 cups water
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup shredded cheddar cheese
– 1/4 cup chopped green onions (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together water, olive oil, smoked paprika, garlic powder, salt, and pepper. Add the chicken legs and toss to coat.
3. Cook rice according to package instructions. Fluff with a fork and stir in shredded cheddar cheese.
4. In a 9×13 inch baking dish, arrange the chicken legs on top of the cheesy rice.
5. Bake for 45-50 minutes or until the chicken is cooked through and the rice is creamy.
6. Garnish with chopped green onions if desired.
Cooking Time: 45-50 minutes
Mediterranean Chicken Legs with Saffron Rice
Experience the flavors of the Mediterranean with this aromatic and flavorful dish, featuring chicken legs smothered in a rich sauce and served with a side of saffron-infused rice.
Ingredients:
– 4 bone-in, skin-on chicken legs
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 cup mixed Mediterranean herbs (such as oregano, thyme, and rosemary)
– 1/2 cup white wine vinegar
– 1/4 cup honey
– 1 tsp paprika
– Salt and pepper to taste
– Saffron rice ingredients:
+ 1 cup uncooked white rice
+ 2 cups water
+ 1/2 tsp saffron threads, soaked in 2 tbsp hot water
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, and herbs.
3. Brush the mixture evenly onto both sides of the chicken legs.
4. Season with salt, pepper, and paprika.
5. Bake for 30-35 minutes or until cooked through.
6. Meanwhile, prepare saffron rice according to package instructions, adding soaked saffron threads during cooking.
7. Serve chicken legs with a side of saffron rice.
Cooking Time: Approximately 45-50 minutes.
Slow Cooker Chicken Legs and Wild Rice Soup
Warm up with this comforting, one-pot wonder that’s perfect for a chilly day. Tender chicken legs, fluffy wild rice, and aromatic vegetables come together in a rich and satisfying soup.
Ingredients:
– 2 lbs boneless, skinless chicken legs
– 1 cup uncooked wild rice
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In a slow cooker, combine chicken legs, wild rice, chicken broth, onion, garlic, red bell pepper, diced tomatoes, and thyme.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
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. A perfect fusion of Caribbean and Latin American cuisine, this dish is sure to tantalize your taste buds.
Ingredients:
– 4-6 bone-in chicken legs
– 1/2 cup jerk seasoning
– 2 tbsp olive oil
– 1 can (14 oz) coconut milk
– 1 cup cooked white rice
– 1 can (15 oz) kidney beans, drained and rinsed
– Salt and pepper to taste
– Optional: chopped scallions and toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together jerk seasoning and olive oil. Brush the mixture evenly onto both sides of the chicken legs.
3. Bake chicken legs in the preheated oven for 35-40 minutes or until cooked through.
4. While the chicken is baking, combine coconut milk, rice, and beans in a medium saucepan. Heat over medium heat, stirring occasionally, until heated through.
5. Serve jerk chicken legs with coconut rice and beans. Garnish with chopped scallions and toasted coconut flakes if desired.
Cooking Time: 40-45 minutes
Lemon Pepper Chicken Legs with Garlic Parmesan Rice
Brighten up your mealtime with this flavorful and aromatic dish that combines the zest of lemon, the kick of pepper, and the richness of garlic parmesan rice.
Ingredients:
For the chicken legs:
– 4 bone-in, skin-on chicken legs
– 2 tbsp lemon pepper seasoning
– 1 tsp garlic powder
– 1/4 cup olive oil
– Salt and pepper to taste
For the garlic parmesan rice:
– 1 cup uncooked white rice
– 3 cups water
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp butter
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together lemon pepper seasoning and garlic powder.
3. Brush the chicken legs with olive oil and sprinkle with the lemon pepper mixture. Season with salt and pepper.
4. Bake for 25-30 minutes or until cooked through.
5. Meanwhile, cook rice according to package instructions. In a separate pan, sauté garlic in butter until fragrant. Add Parmesan cheese and stir until melted.
6. Combine cooked rice and garlic parmesan mixture. Season with salt to taste.
Cooking Time: 30-40 minutes
Thai Red Curry Chicken Legs with Jasmine Rice
Experience the bold flavors of Thailand with this aromatic and spicy dish. Succulent chicken legs are smothered in a rich red curry sauce, served over fluffy jasmine rice.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 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 (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add onion and cook until caramelized, about 5 minutes.
3. Add garlic, curry paste, and chicken legs. Cook for 5 minutes, stirring occasionally.
4. Transfer the mixture to a baking dish and bake for 25-30 minutes or until chicken is cooked through.
5. While chicken cooks, prepare jasmine rice according to package instructions.
6. Serve chicken legs over jasmine rice and garnish with cilantro leaves if desired.
Cooking Time: 40-45 minutes
Spanish Chicken Legs with Tomato and Olive Rice
Discover the rich flavors of Spain with this mouth-watering dish that combines tender chicken legs with savory tomato and olive rice. Perfect for a weeknight dinner or special occasion, this recipe is sure to impress.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup of uncooked white rice
– 1 can (14.5 oz) of diced tomatoes
– 1/4 cup of pitted green olives, sliced
– 1 tsp smoked paprika
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together chicken legs, onion, garlic, smoked paprika, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken mixture and cook for 5-6 minutes on each side, or until browned.
4. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until cooked through.
5. Cook rice according to package instructions. Stir in diced tomatoes, sliced olives, and salt to taste.
Cooking Time: 45-50 minutes
Cajun Blackened Chicken Legs and Dirty Rice
Get ready to experience the bold flavors of Louisiana with this easy-to-make recipe for Cajun Blackened Chicken Legs and Dirty Rice. This classic Southern dish is a staple of Cajun cuisine, featuring blackened chicken legs smothered in a spicy seasoning blend, served atop a bed of savory dirty rice.
Ingredients:
For the chicken:
– 4-6 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 butter
For the dirty rice:
– 1 cup cooked white rice
– 1/4 cup chopped scallions
– 1/4 cup diced bell peppers
– 1/4 cup diced tomatoes
– 1 tsp Cajun seasoning
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together Cajun seasoning, paprika, garlic powder, salt, and pepper.
3. Season chicken legs with the spice blend, rubbing evenly.
4. Heat butter in a large skillet over medium-high heat. Add chicken legs and cook for 5 minutes per side, or until blackened.
5. Remove chicken from skillet and place on a baking sheet. Bake at 400°F (200°C) for an additional 15-20 minutes.
6. Cook dirty rice according to package instructions.
7. Serve chicken legs atop dirty rice.
Cooking Time: 35-40 minutes
Greek-Style Chicken Legs with Lemon-Dill Rice
Experience the bold flavors of Greece with this simple and satisfying recipe that combines juicy chicken legs with a bright and refreshing lemon-dill rice. Perfect for a weeknight dinner or special occasion, this dish is sure to please!
Ingredients:
– 4 bone-in, skin-on chicken legs
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1 cup white rice
– 2 cups water
– 1/4 cup freshly chopped dill
– 2 tbsp freshly squeezed lemon juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, oregano, garlic powder, salt, and pepper.
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, cook white rice according to package instructions using 2 cups water.
6. Fluff rice with a fork and stir in chopped dill and lemon juice.
Cooking Time: 45-50 minutes
Korean Gochujang Chicken Legs with Kimchi Fried Rice
Spice up your mealtime with this bold and flavorful Korean-inspired dish, featuring tender chicken legs smothered in a sweet and spicy gochujang glaze, served atop a bed of crispy kimchi fried rice.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp garlic, minced
– 1 tsp ginger, grated
– 1 cup kimchi, chopped
– 2 cups cooked rice (preferably day-old)
– Vegetable oil for frying
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and ginger.
3. Add chicken legs to the marinade and toss to coat; refrigerate for at least 30 minutes or up to 2 hours.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat. Fry chicken legs until browned and cooked through, about 5-7 minutes per side.
5. Meanwhile, cook kimchi fried rice according to your preference (e.g., pan-fry with garlic and sesame oil).
6. Serve chicken legs atop kimchi fried rice and enjoy!
Cooking Time: 25-30 minutes
Indian Butter Chicken Legs with Basmati Rice
A classic Indian recipe that combines the flavors of tandoor-cooked chicken, rich butter sauce, and fluffy basmati rice. This dish is a perfect blend of spices and aromas that will transport your taste buds to the streets of India.
Ingredients:
– 4-6 chicken legs
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 1 tsp garam masala powder
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp cayenne pepper (optional)
– Salt, to taste
– 2 tbsp butter
– 2 cups basmati rice
– Water, as needed
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, lemon juice, garam masala powder, cumin powder, coriander powder, and cayenne pepper (if using). Add salt and mix well.
3. Add chicken legs to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove chicken from marinade and bake in the oven for 25-30 minutes or until cooked through.
5. While chicken is baking, cook basmati rice according to package instructions using 1:1 water ratio.
6. In a separate pan, melt butter over medium heat. Add the baked chicken legs and toss to coat with butter sauce.
7. Serve chicken with basmati rice and garnish with chopped cilantro (optional).
Cooking Time: 45-50 minutes
Moroccan Spiced Chicken Legs with Apricot Rice
Experience the warm flavors of Morocco with this aromatic dish that combines tender chicken legs with sweet apricot rice. The perfect blend of spices and citrus will transport your taste buds to the vibrant markets of Marrakech.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– Salt and pepper to taste
– 2 cups cooked white rice
– 1 cup dried apricots, chopped
– 2 tbsp honey
– 1 lemon, juiced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together cumin, smoked paprika, cinnamon, and cardamom.
3. Season chicken legs with the spice blend, salt, and pepper.
4. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side, or until browned.
5. Transfer chicken to a baking sheet and roast for 25-30 minutes, or until cooked through.
6. Meanwhile, cook white rice according to package instructions.
7. In a small saucepan, combine chopped apricots, honey, and lemon juice. Simmer over low heat until the mixture thickens slightly.
8. Serve chicken legs with apricot rice and spoon some of the sweet and sticky sauce on top.
Cooking Time: 45-50 minutes
Pineapple Glazed Chicken Legs with Coconut Rice
This tropical-inspired recipe combines the flavors of pineapple, coconut, and spices to create a deliciously glazed chicken dish. Serve with fluffy coconut rice for a complete meal.
Ingredients:
For the chicken:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup pineapple juice
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
For the coconut rice:
– 1 cup uncooked white or brown rice
– 1 cup coconut milk
– 1 cup water
– 1 tsp salt
– 1 tbsp unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pineapple juice, honey, soy sauce, brown sugar, cumin, smoked paprika, salt, and pepper.
3. Place chicken legs in a large baking dish and brush with the pineapple glaze.
4. Bake for 25-30 minutes or until cooked through.
5. For coconut rice, combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until liquid is absorbed.
6. Fluff with a fork and stir in melted butter.
Cooking Time: 30-40 minutes
Herb-Roasted Chicken Legs with Mushroom Risotto
Elevate your mealtime with this flavorful and aromatic dish, featuring tender chicken legs roasted to perfection with a blend of herbs, paired with creamy mushroom risotto.
Ingredients:
For the chicken:
– 4-6 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 risotto:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tbsp butter
– 1/2 cup sliced mushrooms (button or cremini)
– 1/4 cup white wine (optional)
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 mixture all over the chicken legs.
4. Place the chicken on a baking sheet lined with parchment paper, drizzle with olive oil, and roast for 30-40 minutes or until cooked through.
5. Cook risotto according to package instructions. Add butter, mushrooms, and white wine (if using) towards the end of cooking.
Cooking Time:
– Chicken: 30-40 minutes
– Risotto: approximately 20-25 minutes
Maple Mustard Chicken Legs with Brown Rice Salad
This recipe combines the richness of chicken legs with the sweetness of maple syrup and the tanginess of mustard, served alongside a flavorful brown rice salad. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup cooked brown rice
– 1 cup mixed vegetables (e.g. bell peppers, carrots, snap peas)
– 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, mustard, and olive oil.
3. Season chicken legs with thyme, salt, and pepper.
4. Brush the maple-mustard mixture evenly onto the chicken legs.
5. Bake for 35-40 minutes or until cooked through.
6. Cook brown rice according to package instructions.
7. Toss together mixed vegetables and chopped parsley.
8. Serve chicken legs atop brown rice salad with a side of mixed vegetables.
Cooking Time: 35-40 minutes
Summary
Get ready to elevate your meal game with these 20 mouth-watering chicken leg and rice recipes! 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 and Coconut Rice, or Smoky BBQ Chicken Legs and Cheesy Rice Bake. These delicious pairings are sure to become new favorites in your kitchen.
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