INGREDIENTS
1/2 c. Apricot Marmalade
Juice and zest of 1 lemon
8 chicken thighs
Extra-virgin olive oil, for drizzling
sea salt
Freshly ground black pepper
1 lb. Brussels sprouts
1/4 c. chopped fresh parsley
DIRECTIONS
- 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.
- Place chicken on 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 Tip 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.
- Meanwhile, preheat a large sauté 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 color is dark golden brown, 3 to 5 minutes. Toss and cook, 2 to 3 minutes more.
- Serve chicken with brussels sprouts and 4 garnish with parsley.