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Grilled Chicken & Roasted Brussels Sprouts - A Simple, Satisfying Weeknight Meal

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 oz each) or 6–8 chicken thighs
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil, divided
  • 1 tablespoon lemon juice (plus extra lemon wedges for serving)
  • 2 teaspoons Dijon mustard
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • 1 tablespoon grated Parmesan (optional, for the sprouts)

Method
 

  1. Prep the chicken marinade. In a bowl, whisk 2 tablespoons olive oil, lemon juice, Dijon, garlic, smoked paprika, thyme, a pinch of red pepper flakes, and 1 teaspoon salt with 1/2 teaspoon black pepper. Add the chicken and toss to coat. Marinate for 20–30 minutes at room temperature, or up to 6 hours in the fridge.
  2. Heat the oven and grill. Set your oven to 425°F (220°C) and place a large sheet pan inside to preheat. Preheat your grill (or grill pan) to medium-high heat.
  3. Prep the Brussels sprouts. Trim the bases, remove loose leaves, and halve the sprouts. Toss with 1 tablespoon olive oil, 1/2–3/4 teaspoon salt, and black pepper. For extra crisp edges, spread them on the hot sheet pan cut-side down.
  4. Roast the sprouts. Roast for 18–22 minutes, shaking the pan once, until tender with browned edges. If you like, toss with Parmesan during the last 2 minutes for a lightly cheesy finish.
  5. Grill the chicken. Remove chicken from the marinade and let excess drip off. Grill 5–7 minutes per side for breasts (thighs may need a couple more minutes), until the internal temperature hits 165°F (74°C). Let rest for 5 minutes before slicing.
  6. Finish and serve. Squeeze a little fresh lemon over both the chicken and sprouts. Sprinkle with chopped parsley. Taste and adjust seasoning with salt and pepper. Serve warm with extra lemon wedges.