Crispy Honey Garlic Chicken Thighs

Name: Crispy Honey Garlic Chicken Thighs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pound chicken thighs (boneless, skinless); 1.25 teaspoon salt; 0.625 teaspoon black pepper (freshly ground); 2 tablespoon cornstarch; 0.5 cup honey; 0.25 cup soy sauce (low-sodium); 2 tablespoon rice vinegar; 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1.5 pound Brussels sprouts (trimmed and halved); 1 tablespoon olive oil (extra virgin); 2 sweet potatoes (large, peeled and cubed); 0.5 cup milk; 2 tablespoon butter; 2 tablespoon fresh parsley (chopped)

Succulent chicken thighs baked to golden, crispy perfection, coated in a sticky honey-garlic glaze, and served with tender roasted Brussels sprouts and creamy mashed sweet potatoes.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $3.61/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken thighs (boneless, skinless)
1.25 teaspoon salt
0.625 teaspoon black pepper (freshly ground)
2 tablespoon cornstarch
0.5 cup honey
0.25 cup soy sauce (low-sodium)
2 tablespoon rice vinegar
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1.5 pound Brussels sprouts (trimmed and halved)
1 tablespoon olive oil (extra virgin)
2 sweet potatoes (large, peeled and cubed)
0.5 cup milk
2 tablespoon butter
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, and grated fresh ginger. Set aside.
Pat chicken thighs dry with paper towels. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a shallow dish, dredge chicken in cornstarch, shaking off excess.
Place the coated chicken thighs on the prepared baking sheet. Roast for 15 minutes. While the chicken roasts, toss the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
After 15 minutes, remove the baking sheet from the oven. Brush the chicken with half of the honey-garlic glaze. Add the seasoned Brussels sprouts to the same baking sheet around the chicken. Return to oven and roast for another 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the peeled and cubed sweet potatoes and cook for 15-20 minutes, or until very tender. Drain well.
Remove the baking sheet again. Brush the chicken with the remaining glaze. Continue roasting for 10-15 more minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the glaze is caramelized. Brussels sprouts should be tender and slightly charred.
While the chicken and Brussels sprouts finish, mash the drained sweet potatoes. Stir in the milk, butter, and 1/4 teaspoon of salt until smooth and creamy. Taste and adjust seasoning as needed.
Serve the crispy honey garlic chicken thighs with roasted Brussels sprouts and mashed sweet potatoes. Garnish with fresh parsley or green onions if desired.

Notes

Patting the chicken dry and dredging in cornstarch is key for a crispy exterior. For even crispier Brussels sprouts, ensure they are in a single layer and not overcrowded on the baking sheet.

Nutrition (per serving)

Calories: 560
Protein: 37 g
Carbohydrates: 54 g
Fat: 23.5 g
Fiber: 7 g
Sodium: 890 mg
Saturated Fat: 8.5 g
Sugar: 30.5 g
Cholesterol: 130 mg