APRICOT-GLAZED CHICKEN WITH BRUSSELS SPROUTS

A little char goes a long way with these sticky-and-sweet chicken thighs and seared brussels sprouts.

INGREDIENTS

• 1/2 c. Apricot Marmalade
• Juice and zest of 1 lemon
• 8 pieces (about 2 lbs.) chicken thighs, skin on, bone in
• extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 1 lb. Brussels sprouts
• 1/4 c. chopped parsley

DIRECTIONS

1. Preheat grill on medium-high. In a small mixing bowl stir together apricot marmalade, zest and juice of 1 lemon; set aside. Rinse chicken and pat dry throughly with paper towels. Place chicken on a rimmed sheet pan and drizzle with olive oil; season with salt and pepper.
2. Place chicken on grill and cook, covered, for 10 minutes. Flip chicken and cover again, cook 5 minutes more. When chicken reaches 150 to 155 degrees F internal temperature, brush glaze on chicken. Continue to flip chicken until glaze is browned on both sides and internal temperature is 165 degrees F, about 8 to 10 minutes. Transfer to a clean plate and cover loosely with foil to keep warm.
3. Meanwhile, preheat a large sauté pan over medium-high heat. Add 2 tablespoons vegetable oil and brussels sprouts cut side down. Season with salt and pepper. Sear until color is dark golden brown, 3 to 5 minutes. Toss and cook for 2 to 3 minutes more.
4. Serve chicken with brussels sprouts and garnish with parsley.
5. from:delish