Sweet and Spicy Maple-Sriracha Chicken Thighs with Crispy Brussels Sprouts

These Maple-Sriracha Glazed Chicken Thighs are the ultimate combination of sweet and spicy flavors. The luscious maple syrup melds beautifully with the kick of sriracha, creating a glaze that caramelizes perfectly on tender chicken thighs. When served alongside crispy roasted Brussels sprouts, this dish transforms into a complete meal that’s both satisfying and delicious.

Cooking chicken thighs ensures juicy meat and a rich taste, while the Brussels sprouts add a delightful crunch and earthy flavor to balance the sweetness of the glaze. Perfect for a weeknight dinner or a gathering with friends!

Sweet and Spicy Maple-Sriracha Chicken Thighs with Crispy Brussels Sprouts

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 450 calories 25g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 large chicken thighs, bone-in and skin-on
• 1/4 cup maple syrup
• 2 tablespoons sriracha
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, combine maple syrup, sriracha, soy sauce, and apple cider vinegar to make the marinade.
3. Place chicken thighs in a resealable bag or dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
4. On a baking sheet, toss Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
5. Remove chicken from marinade and place on the baking sheet with Brussels sprouts, skin side up.
6. Bake for 25-30 minutes or until chicken is cooked through (internal temperature should reach 165°F / 74°C) and Brussels sprouts are golden and crispy.
7. Once done, let the chicken rest for a few minutes before serving with Brussels sprouts on the side.

Notes

Tip: For extra flavor, drizzle additional maple syrup over the chicken after it comes out of the oven.

For best results, marinate the chicken thighs in the maple-sriracha mixture for at least 30 minutes before cooking to allow the flavors to penetrate. If you prefer less heat, reduce the amount of sriracha or add more maple syrup.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes for optimal texture.