Apricot-Glazed Chicken

By lihui

4 Person

40 Minutes

0 Calories

Apricot-glazed chicken with brussels sprouts is a healthy dinner anyone can recreate. A little char goes a long way with these sticky-and-sweet chicken thighs and seared brussels sprouts. The thing about brussels sprouts is that they are a) adorable, b) delicious, and c) healthy because they’re like baby cabbages disguised as beautiful food.

Ingredients

1/4 cup Chopped fresh parsley
1 pound Brussels sprouts
Freshly ground black pepper
Kosher salt
Extra virgin olive oil, for drizzling
8 Bone-in skin-on chicken thighs
1 tbsp. Lemon zest
2 tbsp. Lemon juice
1/2 cup Apricot Marmalade

Method

01

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.
02

Place chicken on the 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.
03

Meanwhile, preheat a large saute 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 the color is dark golden brown, 3 to 5 minutes. Toss and cook, 2 to 3 minutes more.
04

Serve chicken with brussels sprouts and garnish with parsley.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Dinner Recipes

Easy Dinner Recipes

Brussel Sprouts Recipes

Apricot-Glazed Chicken

3.9

( By lihui )

01 Information

Grade easy
Serving 4 servings
Prep Time 5 Mins
Cook Time 35 Mins
Total Time 40 Mins

02 Ingredients

1/4 cup Chopped fresh parsley

1 pound Brussels sprouts

Freshly ground black pepper

Kosher salt

Extra virgin olive oil, for drizzling

8 Bone-in skin-on chicken thighs

1 tbsp. Lemon zest

2 tbsp. Lemon juice

1/2 cup Apricot Marmalade

03 Method

Step 1

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.

Step 2

Place chicken on the 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.

Step 3

Meanwhile, preheat a large saute 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 the color is dark golden brown, 3 to 5 minutes. Toss and cook, 2 to 3 minutes more.

Step 4

Serve chicken with brussels sprouts and garnish with parsley.

04 Author