Candied Glazed Chicken with Mac and Cheese and Southern Sides
There is nothing quite like a Sunday dinner plate loaded with love. This candied glazed chicken recipe is sticky, sweet, and savory all at once, with a deep golden sear and a glossy caramelized glaze that clings to every bite. Paired with rich, creamy baked mac and cheese, buttery seasoned rice, smoky green beans simmered with potatoes and smoked meat, and pillowy soft Hawaiian rolls, this is the kind of plate that brings the whole family to the table. It is comfort food at its finest, and it is easier to make at home than you might think.
Why you will love this recipe
It delivers that sticky sweet and savory glaze everyone asks for seconds of.
It is a full soul food plate made from a handful of simple, affordable ingredients.
The mac and cheese bakes up creamy inside with a golden bubbly top.
It reheats beautifully, making it perfect for meal prep or Sunday dinner leftovers.
It is a guaranteed crowd pleaser for holidays, potlucks, and family gatherings.
Ingredients
For the candied glazed chicken
- 4 bone in, skin on chicken quarters or leg quarters
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 tablespoons unsalted butter
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- Fresh parsley, chopped, for garnish
For the baked mac and cheese
- 1 pound elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded colby jack cheese
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 large eggs, beaten (optional, for a firmer bake)
For the buttery seasoned rice
- 2 cups long grain white rice
- 4 cups chicken broth
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the smoky green beans and potatoes
- 1 pound fresh or canned green beans, trimmed
- 3 medium yukon gold potatoes, peeled and cubed
- 1/2 pound smoked turkey or smoked ham, diced
- 1/2 small onion, diced
- 2 cups chicken broth
- 1 tablespoon butter
- Salt and pepper, to taste
To serve
- 1 package Hawaiian sweet rolls, warmed
- Equipment needed
- Large oven safe skillet or baking dish
- Medium saucepan
- Large pot for macaroni
- Baking dish for mac and cheese
- Mixing bowls and a whisk
Step by step instructions
Step 1: Season and sear the chicken
Preheat the oven to 400 degrees Fahrenheit. Pat the chicken quarters dry and season all over with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Heat olive oil in a large oven safe skillet over medium high heat. Sear the chicken skin side down for 5 to 6 minutes until deeply golden, then flip and sear the other side for 3 to 4 minutes.
Step 2: Make the glaze
In a small saucepan over medium heat, melt the butter and whisk in the brown sugar, honey, soy sauce, apple cider vinegar, and minced garlic. Simmer for 2 to 3 minutes until slightly thickened and glossy.
Step 3: Glaze and bake the chicken
Pour the glaze evenly over the seared chicken in the skillet. Transfer to the oven and bake for 30 to 35 minutes, basting with the glaze halfway through, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the glaze is deeply caramelized. Garnish with chopped parsley before serving.
Step 4: Cook the macaroni
While the chicken bakes, bring a large pot of salted water to a boil. Cook the macaroni until just shy of al dente, about 1 minute less than the package instructions suggest, since it will continue to cook in the oven. Drain well.
Step 5: Make the cheese sauce
In a saucepan, melt the butter over medium heat and whisk in the flour, cooking for 1 minute to form a roux. Slowly whisk in the milk and heavy cream, stirring constantly until smooth and slightly thickened, about 4 to 5 minutes. Stir in the garlic powder, smoked paprika, salt, and pepper. Remove from heat and stir in most of the cheese, reserving some for topping, until melted and smooth.
Step 6: Assemble and bake the mac and cheese
Preheat a second oven rack, or bake after the chicken comes out. Combine the cooked macaroni with the cheese sauce in a large bowl. If using eggs for a firmer bake, stir them in now. Pour into a greased baking dish, top with the reserved cheese, and bake at 375 degrees Fahrenheit for 20 to 25 minutes until bubbly and golden on top.
Step 7: Cook the rice
In a saucepan, bring the chicken broth to a boil. Stir in the rice, butter, garlic powder, salt, and pepper. Reduce heat to low, cover, and simmer for 18 to 20 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork before serving.
Step 8: Cook the green beans and potatoes
In a pot over medium heat, sauté the diced onion and smoked turkey or ham for 3 to 4 minutes until fragrant. Add the green beans, potatoes, and chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 25 to 30 minutes until the potatoes are fork tender and the green beans are soft. Stir in the butter and season with salt and pepper to taste.
Step 9: Plate and serve
Warm the Hawaiian rolls in the oven for the last few minutes of baking. Plate the candied glazed chicken alongside a generous scoop of baked mac and cheese, buttery rice, and smoky green beans and potatoes. Tuck in a couple of warm Hawaiian rolls and drizzle any extra glaze from the pan over the chicken and rice before serving.
Recipe tips for the best results
Let the chicken rest for 5 minutes after baking so the glaze sets and the juices redistribute.
Use freshly shredded cheese rather than pre shredded bags, since it melts smoother into the sauce.
Undercook the macaroni slightly before baking so it does not turn mushy in the oven.
Smoked turkey or smoked ham brings deep flavor to the green beans without needing added salt.
This dish holds well on the stove on low heat if you are serving a crowd and need to keep everything warm.
Recipe variations
Spicy version: add extra cayenne or a drizzle of hot honey over the finished chicken.
Chicken breast version: use boneless skinless chicken breasts and reduce the bake time to about 20 minutes.
Lighter mac and cheese: use two percent milk and reduce the cheese slightly for a lighter sauce.
Vegetarian sides: skip the smoked turkey in the green beans and use vegetable broth and a splash of liquid smoke instead.
What to serve with this soul food plate
- Sweet tea or lemonade
- Cornbread or dinner rolls
- Collard greens or candied yams as an additional side
- A simple side salad for freshness
Storage and reheating
Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken and sides in the oven at 350 degrees Fahrenheit until warmed through, or in the microwave in short intervals. The mac and cheese reheats best with a splash of milk stirred in before microwaving to keep it creamy.
Frequently asked questions
Can I make this chicken on the grill instead of in the oven?
Yes. Sear the chicken over indirect heat, then baste with the glaze during the last 15 to 20 minutes of grilling, watching closely so the sugar in the glaze does not burn.
Can I prepare any of this ahead of time?
Yes. The mac and cheese can be assembled a day ahead and baked right before serving, and the glaze for the chicken can be made up to 3 days in advance and stored in the refrigerator.
What can I use instead of Hawaiian rolls?
Buttermilk biscuits, cornbread, or classic dinner rolls all pair well with this plate.
Is this recipe gluten free?
The chicken, rice, and green beans are naturally gluten free. For gluten free mac and cheese, substitute the flour with a gluten free all purpose blend and use gluten free pasta.
If you make this candied glazed chicken plate, let us know in the comments how it turned out, and save this recipe for your next Sunday dinner.