Grilled Chicken with Charred Brussels Sprouts and Balsamic Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes like you spent way more time in the kitchen than you actually did. The chicken stays juicy and tender while the brussels sprouts get gorgeously charred and caramelized on the grill, and then everything gets drizzled with this incredible sweet and tangy balsamic glaze. Brussels sprouts are packed with vitamin C and fiber, so you're getting something really nourishing alongside that perfectly grilled protein. Best part? The whole meal is simple enough for a busy Tuesday but fancy enough to serve to guests.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- ¾ kgfresh brussels sprouts(trimmed and halved)
- 4 tbspolive oil
- 3 tbspbalsamic vinegar
- 1 tbsphoney
- 3garlic cloves(minced)
- 2 tbspfresh thyme(chopped)
- 1 tspsea salt
- ½ tspblack pepper
- 1lemon(zested)
- 1shallot(finely diced)
Detail level
Instructions
- 1
Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. Drizzle with 1 tbsp olive oil and let sit at room temperature for 15 minutes.
Tip: Bringing chicken to room temperature ensures even cooking throughout.
- 2
Toss halved brussels sprouts in a bowl with 2 tbsp olive oil, minced garlic, half the thyme, and a pinch of salt and pepper. Set aside.
Tip: Cut brussels sprouts evenly sized so they cook at the same rate.
- 3
Preheat grill to medium-high heat (about 400°F). Once hot, place chicken breasts on the grill and cook for 6-7 minutes on the first side without moving them. Flip and cook another 6-7 minutes until internal temperature reaches 165°F.
Tip: Don't move the chicken while cooking the first side—this creates beautiful grill marks.
- 4
In the final 8 minutes of chicken cooking, place brussels sprouts cut-side down on the grill on a cooler section. Grill for 4 minutes, then shake the grill basket or stir them and cook another 4 minutes until caramelized and tender.
Tip: If using a grill basket, shake it occasionally for even browning.
- 5
While everything grills, combine balsamic vinegar, honey, shallot, and remaining 1 tbsp olive oil in a small saucepan over low heat. Simmer for 3-4 minutes until slightly thickened and fragrant.
Tip: The glaze will continue to thicken as it cools, so don't over-reduce it on the stove.
- 6
Remove chicken and brussels sprouts from the grill. Plate each chicken breast with a portion of brussels sprouts. Drizzle the warm balsamic glaze over both, then finish with fresh lemon zest and remaining fresh thyme.
Tip: Serve immediately while the glaze is warm for best flavor.
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