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.
- 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)
- 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.
- 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.
- 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.
- 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.
- Serve the Brussels sprouts with the chicken and rice, if you like.