Grilled Chicken with Charred Brussels Sprouts and Balsamic Glaze

Instructions

1. 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. 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. 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. 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. 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. 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.