Name: Apricot-Glazed Chicken with Brussels Sprouts
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1/2 c. Apricot Marmalade -; Juice and zest of 1 lemon -; 8 bone-in skin-on chicken thighs (about 2 lbs.) -; Extra-virgin olive oil, for drizzling -; Kosher salt -; Freshly ground black pepper -; 1 lb. Brussels sprouts -; 1/4 c. chopped fresh parsley -

Apricot-Glazed Chicken with Brussels Sprouts

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Apricot-Glazed Chicken with Brussels Sprouts

1. 1/2 c. Apricot Marmalade -

2. Juice and zest of 1 lemon -

3. 8 bone-in skin-on chicken thighs (about 2 lbs.) -

4. Extra-virgin olive oil, for drizzling -

5. Kosher salt -

6. Freshly ground black pepper -

7. 1 lb. Brussels sprouts -

8. 1/4 c. chopped fresh parsley -

How to cook deliciously - Apricot-Glazed Chicken with Brussels Sprouts

1. Stage

Preheat grill on medium-high. In a small mixing bowl stir together apricot marmalade and lemon juice and zest; set aside. Rinse chicken and pat dry thoroughly with paper towels. Place chicken on a rimmed sheet pan and drizzle with olive oil, then season with salt and pepper.

2. Stage

Place chicken on grill and cook, covered, 10 minutes. Flip chicken and cover again; cook 5 minutes more. When chicken reaches 150° to 155° internal temperature, brush glaze on chicken. Continue to flip chicken until glaze is browned on both sides and internal temperature is 165°, 8 to 10 minutes. Transfer to a clean plate and cover loosely with foil to keep warm.

3. Stage

Meanwhile, preheat a large sauté pan over medium-high heat. Add 2 tablespoons vegetable oil and place brussels sprouts in pan cut side down. Season with salt and pepper and sear until color is dark golden brown, 3 to 5 minutes. Toss and cook, 2 to 3 minutes more.

4. Stage

Serve chicken with brussels sprouts and garnish with parsley.