Honey-Lime Chicken with Brussels Sprouts

Makes 4 servings

A little sweet and a little tangy, this is an easy weeknight dinner that’s full of flavor. Chicken thighs stay tender and juicy, but you can substitute breasts or drumsticks, if you like. Use this same cooking method with carrots, potatoes, or even broccoli.

Ingredients

  • 2 cloves garlic
  • 1/4 cup lime juice
  • 6 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon chile-garlic sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 bone-in chicken thighs
  • 3 tablespoons vegetable oil, divided use
  • 2 lb Brussels sprouts, trimmed and halved
  • 4 cups cooked white rice, for serving (optional)

Directions

  1. In a small food processor, combine the garlic, lime juice, oil, honey, chile-garlic sauce, salt, and pepper; blend until smooth to make a marinade. Reserve 1/4 cup of the marinade and set aside.
  2. In a zip-top bag or shallow baking dish, combine the chicken with the remaining marinade. Toss to coat, cover, and refrigerate for at least 6 hours or up to overnight.
  3. Preheat the oven to 350°F. Remove the chicken from the marinade and pat dry (discard the used marinade). Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the chicken to the pan, skin-side down, and cook until well-browned and crisp, about 6 minutes. Flip and cook until browned on both sides. Transfer the chicken to a baking sheet and place in the oven to finish cooking.
  4. Meanwhile, add the remaining 1 tablespoon canola oil to the pan and add the Brussels sprouts. Saute, stirring occasionally, until the sprouts are beginning to brown, about 7 minutes. Add the reserved marinade plus 2 tablespoons of water, stir to combine, and cover. Cook until the sprouts are tender, but still firm, about 4 minutes. Remove the lid and cook until the water has evaporated completely and the sprouts are well-browned, about 5 minutes.
  5. Serve the Brussels sprouts with the chicken and rice, if you like.

CIA FOODIES


Honey-Lime Chicken with Brussels Sprouts

Honey-Lime Chicken with Brussels Sprouts
Makes 4 servings A little sweet and a little tangy, this is an easy weeknight dinner that’s full of flavor. Chicken thighs stay tender and juicy, but you can substitute breasts or drumsticks, if you like. Use this same cooking method with carrots, potatoes, or even broccoli.

Ingredients

  • 2 cloves garlic
  • 1/4 cup lime juice
  • 6 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon chile-garlic sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 bone-in chicken thighs
  • 3 tablespoons vegetable oil, divided use
  • 2 lb Brussels sprouts, trimmed and halved
  • 4 cups cooked white rice, for serving (optional)

Directions

  1. In a small food processor, combine the garlic, lime juice, oil, honey, chile-garlic sauce, salt, and pepper; blend until smooth to make a marinade. Reserve 1/4 cup of the marinade and set aside.
  2. In a zip-top bag or shallow baking dish, combine the chicken with the remaining marinade. Toss to coat, cover, and refrigerate for at least 6 hours or up to overnight.
  3. Preheat the oven to 350°F. Remove the chicken from the marinade and pat dry (discard the used marinade). Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the chicken to the pan, skin-side down, and cook until well-browned and crisp, about 6 minutes. Flip and cook until browned on both sides. Transfer the chicken to a baking sheet and place in the oven to finish cooking.
  4. Meanwhile, add the remaining 1 tablespoon canola oil to the pan and add the Brussels sprouts. Saute, stirring occasionally, until the sprouts are beginning to brown, about 7 minutes. Add the reserved marinade plus 2 tablespoons of water, stir to combine, and cover. Cook until the sprouts are tender, but still firm, about 4 minutes. Remove the lid and cook until the water has evaporated completely and the sprouts are well-browned, about 5 minutes.
  5. Serve the Brussels sprouts with the chicken and rice, if you like.

Copyright © 2021 The Culinary Institute of America

8 Comments

  1. katiellen.m@gmail.com

    How long does the chicken need to finish cooking in the oven?

  2. laura.monroe@culinary.edu

    The chicken should be cooked through by the time you finish the Brussels sprouts, so about 15 minutes. Since the thighs can vary in size and thickness, you may need a bit less or a bit more time, so check them with a thermometer (they should be 165F when finished) or by cutting one open at the thickest part.

  3. sgdream52@gmail.com

    Limes aren’t available right now. Can I use lemons or cider vinegar or sumac

  4. signaatherton@gmail.com

    This recipe was a huge hit with my family! It’s very flavorful and has a tangy kick with the combination of honey, lime juice and chili-garlic sauce. I substituted olive oil as I didn’t have canola on hand, brown rice for white rice and used boneless skinless chicken thighs. Next time I would make it with bone in chicken thighs, as the recipe calls for.

  5. helencahalin@gmail.com

    what can you use if you dont have chile garlic sauce

    • laura.monroe@culinary.edu

      You can use a few dashes of hot sauce, any sort of taco sauce, or salsa. If you don’t have any of that, you can just leave it out. It won’t be quite the same, but will still be tasty!

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