Hot Honey Chicken & Brussels Sprouts
- Total Time: 43 minutes
- Yield: 4 1x
Ingredients
Scale
- 1/4 cup hot honey (such as Mike’s Hot Honey)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes
- 3 1/2 teaspoons kosher salt (divided)
- 2 tablespoons neutral oil
- 4 bone-in (skin-on chicken thighs (about 2 lb. total))
- 1 lb. Brussels sprouts (trimmed, halved lengthwise)
- 2 scallions (thinly sliced)
Instructions
- Preheat the oven to 400°F. In a 2-cup glass measuring cup, combine honey, vinegar, red pepper flakes, and 1/2 teaspoon salt. Microwave in 30-second intervals until reduced to about 1/4 cup, stirring between each interval, for about 2 1/2 minutes. Let it cool to room temperature.
- In a large skillet over medium heat, heat oil. Season chicken with 2 teaspoons salt and cook skin side down until deeply golden brown, about 10-12 minutes. Flip the chicken and cook for another minute. Transfer to a plate.
- Increase heat to medium-high. Add Brussels sprouts and season with remaining salt. Cook until golden brown on the bottom, about 3-4 minutes.
- Add scallions to Brussels sprouts and toss to combine. Arrange chicken on top and brush with half of the glaze. Reserve the remaining glaze.
- Roast in the oven until vegetables are tender and chicken is golden brown and cooked through, about 8-12 minutes.
- Brush chicken with remaining glaze and top with reserved scallion greens before serving.
- Prep Time: 10 minutes
- Category: Main Course