Crispy Maple-Bourbon Chicken Thighs with Roasted Brussels Sprouts

Indulge in the irresistible combination of crispy chicken thighs and roasted Brussels sprouts, enhanced by a rich maple-bourbon glaze. This dish not only satisfies the palate but also fills the kitchen with a delightful aroma that invites everyone to the table.

The secret to achieving that perfect crispy skin lies in the searing process before glazing, locking in juices and flavor. The accompanying Brussels sprouts, roasted to golden perfection, offer a wonderful contrast in texture and taste.

Crispy Maple-Bourbon Chicken Thighs with Roasted Brussels Sprouts

Serves: 4 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 450 calories 20g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 bone-in, skin-on chicken thighs
• 1/4 cup maple syrup
• 1/4 cup bourbon
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together maple syrup, bourbon, soy sauce, Dijon mustard, garlic powder, and black pepper to create the marinade.
3. Place the chicken thighs in a large resealable bag and pour in the marinade. Seal the bag and refrigerate for at least 30 minutes to allow the flavors to meld.
4. While the chicken is marinating, toss the Brussels sprouts with olive oil, salt, and a bit of pepper. Spread them out on a baking sheet.
5. Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and sear the thighs skin-side down for about 5-6 minutes until golden brown.
6. Flip the chicken thighs and pour the remaining marinade over them. Transfer the skillet to the oven alongside the Brussels sprouts.
7. Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and caramelized.
8. Serve hot, drizzling any remaining sauce from the skillet over the chicken and Brussels sprouts.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

For an extra kick, feel free to add a pinch of cayenne pepper to the maple-bourbon glaze. To ensure the chicken skin stays crispy, avoid overcrowding the pan while frying. If you have leftovers, store the chicken and Brussels sprouts separately to maintain their textures.

Reheat the chicken in an oven to retain crispiness and serve it with a fresh salad for a delightful meal.