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.
chicken thighs, boneless, skinless
boneless and skinless
outer layer removed, ends trimmed and halved
fresh, peeled, and minced
fresh, peeled and minced
scallions, spring or green onions
ends chopped, cut into 2-inch pieces
soy sauce, tamari
or to taste
or as needed
chili pepper flakes
to serve, optional
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.