Hot Honey Chicken Brussels Sprouts (Printable Version)
# What You'll Need:
→ Hot Honey Glaze
01 -
60 ml hot honey (such as Mike’s Hot Honey)
02 -
15 ml apple cider vinegar
03 -
0.25 teaspoon crushed red pepper flakes
04 -
0.5 teaspoon kosher salt
→ Chicken and Vegetables
05 -
4 bone-in, skin-on chicken thighs (approximately 900 g total)
06 -
10 ml neutral oil
07 -
2 teaspoons kosher salt
08 -
450 g Brussels sprouts, trimmed and halved lengthwise
09 -
1 teaspoon kosher salt
10 -
2 scallions, thinly sliced
# Step-by-Step Directions:
01 -
In a heatproof measuring cup, combine hot honey, apple cider vinegar, crushed red pepper flakes, and 0.5 teaspoon kosher salt. Microwave in 30-second intervals, stirring between each, until bubbling and reduced to about 60 ml, approximately 2.5 minutes. Allow to cool to room temperature.
02 -
Preheat oven to 200°C with rack in the center. Heat neutral oil in a large heatproof skillet over medium heat. Season chicken thighs on both sides with 2 teaspoons kosher salt. Arrange chicken skin side down in the cold, oiled pan and cook undisturbed until skin is deeply golden and crisp, 10–12 minutes. Turn chicken skin side up and sear the underside for 1 minute. Transfer chicken to a plate.
03 -
Increase heat to medium-high. Add Brussels sprouts to the skillet and season with 1 teaspoon kosher salt. Toss in rendered fat, then arrange cut side down in a single layer. Cook undisturbed until golden brown on the cut side, 3–4 minutes.
04 -
Set aside 1 tablespoon of sliced green scallion tops. Add remaining scallions to Brussels sprouts and toss to combine. Return chicken to skillet, arranging thighs skin side up over vegetables. Generously brush chicken with half the hot honey glaze.
05 -
Transfer skillet to oven. Roast until Brussels sprouts are tender and chicken is deeply golden brown with an internal temperature of 74°C, about 8–12 minutes.
06 -
Remove from oven. Brush chicken with remaining hot honey glaze and garnish with reserved scallion greens before serving.
# Helpful Notes:
01 -
Crisping chicken skin slowly from a cold pan ensures maximum rendering for a shatteringly crispy result.
02 -
Microwaving the hot honey glaze concentrates it for ideal thickness, allowing it to adhere to the chicken skin.
03 -
Leftovers can be refrigerated up to 3 days in an airtight container but the skin will lose its crispness.