Sticky Chicken Legs with Tropical Rice

Sweet, savory, and a little tangy, this one-pot wonder combines juicy glazed chicken with fragrant coconut pineapple rice for a tropical escape on your dinner table.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Special Equipment: Dutch oven with lid

Ingredients

• 6–8 chicken drumsticks

• Salt & pepper to taste

• 1 tbsp olive oil

• ⅓ cup orange marmalade

• 2 tbsp teriyaki sauce

• 2 tbsp soy sauce

• 2 tbsp pineapple juice

• 1 tbsp honey

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1 tsp rice vinegar

• 1 tsp sesame oil

• 1 ½ cups jasmine rice, rinsed

• 1 cup coconut milk

• 1 cup chicken broth

• ½ cup crushed pineapple, drained

• ¼ cup chopped green onions

• ¼ tsp salt

• Toasted coconut flakes

• Chopped cilantro

• Lime wedges

Directions

1. Sear the Chicken: Season drumsticks with salt and pepper. In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken until golden brown on all sides, about 5–7 minutes. Remove and set aside.

2. Prepare the Glaze: Lower heat to medium. In the same pan, combine orange marmalade, teriyaki sauce, soy sauce, pineapple juice, honey, garlic, ginger, rice vinegar, and sesame oil. Stir and simmer until slightly thickened, 3–5 minutes.

3. Add Rice & Liquids: Stir in jasmine rice, coconut milk, chicken broth, crushed pineapple, and salt. Nestle the seared chicken drumsticks into the rice mixture and spoon glaze over each piece.

4. Cook: Cover and simmer on low heat for 25–30 minutes, until rice is tender and chicken is fully cooked. Uncover and broil for 2–3 minutes to caramelize the glaze.

5. Finish & Serve: Garnish with chopped green onions, toasted coconut flakes, and cilantro. Serve with lime wedges for a pop of freshness.