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.