Chinese Roasted Chicken Thighs with Brussels Sprouts
This easy and tasty dish will for sure satisfy your pickiest eater, and this time they will actually enjoy these deliciously roasted brussels sprouts.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken thighs, boneless, skinless
boneless and skinless |
|
| 1 | pound |
brussels sprouts
outer layer removed, ends trimmed and halved |
|
| ½ | tablespoon |
ginger
fresh, peeled, and minced |
|
| 4 | cloves |
garlic
fresh, peeled and minced |
|
| 1 | bunch |
scallions, spring or green onions
ends chopped, cut into 2-inch pieces |
*
|
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 2 | tablespoons |
balsamic vinegar
or as needed |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | tablespoon |
sesame oil
|
|
| ⅛ | teaspoon |
chili pepper flakes
optional |
* |
| ½ | cup |
cilantro
freshly chopped |
|
|
rice, cooked
to serve, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken thighs, boneless, skinless
boneless and skinless |
|
| 453.6 | g |
brussels sprouts
outer layer removed, ends trimmed and halved |
|
| 7.5 | ml |
ginger
fresh, peeled, and minced |
|
| 4 | cloves |
garlic
fresh, peeled and minced |
|
| 1 | bunch |
scallions, spring or green onions
ends chopped, cut into 2-inch pieces |
*
|
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 3E+1 | ml |
balsamic vinegar
or as needed |
|
| 15 | ml |
olive oil
|
|
| 7.5 | ml |
sesame oil
|
|
| 0.6 | ml |
chili pepper flakes
optional |
* |
| 118 | ml |
cilantro
freshly chopped |
|
| 1 | x |
rice, cooked
to serve, optional |
*
|
Directions
Preheat the oven to 425℉ (220℃) F. Place the chicken thighs, brussels sprouts, ginger, garlic and scallions on a large rimmed baking sheet.
Drizzle the soy sauce, balsamic vinegar, olive oil, sesame oil and chili pepper flakes over the chicken and vegetables. Toss with two spatula or with your hands until everything is well coated.
Roast for about 20 minutes or until the internal temperature of chicken has reached 165 degrees F.
Remove from the oven, and let cool for a few minutes. Transfer the cooked chicken and brussels sprouts onto a large serving plate.
Scape all the juice on the baking sheet, and pour onto the chicken and sprouts. Sprinkle the cilantro on top. Serve warm with cooked rice if desired.
