If you’re craving a quick, healthy, and delicious meal that balances sweet, spicy, and savory flavors, this Sweet Chili Chicken and Brussel Sprouts Recipe is your answer!
This one-pan dish combines tender, juicy chicken with crispy, caramelized Brussels sprouts, all coated in a sticky sweet chili sauce that’s bursting with flavor.
Perfect for busy weeknights or a cozy weekend dinner, this recipe is easy to make, customizable, and sure to become a family favorite.
Why You’ll Love This Recipe
Bold Flavors: The sweet chili sauce adds a nice mix of sweetness, spice, and tang that goes well with the savory chicken and nutty Brussels sprouts.
Quick and Easy: This one-pan meal is ready in under 40 minutes, making cleanup easy and flavor high.
Healthy and Nutritious: It’s a good choice for any night, packed with lean chicken and fiber-rich Brussels sprouts.
Versatile: You can easily change it up with your favorite vegetables or spice levels to match your taste.
Family-Friendly: It’s a dish that even picky eaters will enjoy!
Ingredients
For the Chicken and Brussels Sprouts:
1.5 lbs (680g) boneless, skinless chicken thighs (or chicken breasts, cut into bite-sized pieces)
1 lb (450g) Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Sweet Chili Sauce:
1/2 cup sweet chili sauce (store-bought or homemade, see recipe below)
2 tbsp soy sauce (low-sodium preferred)
1 tbsp rice vinegar
1 tbsp honey (optional, for extra sweetness)
1 tsp minced garlic
1 tsp grated fresh ginger
1 tsp sesame oil
For Garnish (optional):
1 tbsp sesame seeds
2 green onions, thinly sliced
Fresh cilantro, chopped
Homemade Sweet Chili Sauce (optional):
1/4 cup rice vinegar
1/4 cup water
1/4 cup sugar
1 tsp chili flakes (adjust for spice preference)
1 tsp cornstarch mixed with 1 tbsp water (for thickening)
Instructions
Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare the Chicken and Brussels Sprouts:
In a large bowl, toss the chicken and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
Spread the chicken and Brussels sprouts in a single layer on the baking sheet, ensuring they don’t overlap for even cooking.
Roast: Place the baking sheet in the oven and roast for 20-25 minutes, flipping halfway, until the chicken is cooked through (internal temperature of 165°F/74°C) and the Brussels sprouts are crispy and slightly caramelized.
Make the Sweet Chili Sauce:
In a small saucepan over medium heat, combine sweet chili sauce, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Stir and simmer for 2-3 minutes until slightly thickened.
For Homemade Sweet Chili Sauce: Combine rice vinegar, water, sugar, and chili flakes in a saucepan. Simmer for 5 minutes, then stir in the cornstarch slurry and cook for 1-2 minutes until thickened.
Toss and Serve:
Remove the chicken and Brussels sprouts from the oven. Drizzle or toss with the sweet chili sauce until evenly coated.
Garnish with sesame seeds, green onions, and cilantro, if desired. Serve hot!
Tips
Crispier Brussels Sprouts: Put Brussels sprouts cut-side down on the baking sheet for better caramelization.
Adjust Spice Levels: Add more chili flakes for extra heat or use less for a milder taste.
Even Cooking: Cut the chicken into similar-sized pieces to cook evenly.
Use a Meat Thermometer: Make sure the chicken reaches 165°F (74°C) for perfect cooking.
Double the Sauce: Make extra sweet chili sauce for dipping or drizzling over rice or noodles.
Variations and Substitutions
Protein Options: Change chicken thighs to chicken breasts, tofu, or shrimp for a different flavor.
Vegetable Swaps: Use broccoli, cauliflower, or green beans instead of Brussels sprouts for variety.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Low-Sugar: Omit the honey or use a sugar-free sweet chili sauce for a lighter choice.
Spice It Up: Add sriracha or fresh chili peppers for extra heat.
Serving Suggetions
Rice or Quinoa: Serve over jasmine rice, brown rice, or quinoa to soak up the tasty sauce.
Noodles: Mix with rice noodles or soba noodles for an Asian-style meal.
Side Salad: Pair with a simple salad of cucumber and carrots with sesame dressing.
Wrap It Up: Use the chicken and Brussels sprouts as a filling for lettuce wraps or tortillas.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prep the chicken and Brussels sprouts in advance and store them in an airtight container in the fridge for up to 24 hours.
Make the sweet chili sauce ahead and refrigerate for up to a week.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes or in the microwave until warmed through.
Freezing
Freeze cooked chicken and Brussels sprouts (without sauce) in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge, reheat, and toss with fresh sauce before serving.
FAQs
Q. Can I use frozen Brussels sprouts?
Yes, but thaw and pat them dry before roasting to avoid excess moisture, which can prevent crispiness.
Q. How can I make this dish spicier?
Add extra chili flakes, sriracha, or fresh chopped chilies to the sweet chili sauce.
Q. Can I use a different protein?
Absolutely! Tofu, shrimp, or even salmon work well with this recipe.
Q. Is this recipe gluten-free?
It can be! Use tamari or coconut aminos instead of soy sauce and ensure your sweet chili sauce is gluten-free.
Q. How do I prevent soggy Brussels sprouts?
Ensure they’re spread out evenly on the baking sheet and avoid overcrowding. Roast at a high temperature (425°F) for crisp results.
Conclusion
In conclusion, this Sweet Chili Chicken and Brussels Sprouts Recipe is your go-to for a quick, flavorful, and healthy dinner that doesn’t skimp on taste.
With its sticky, sweet, and slightly spicy sauce, tender chicken, and crispy Brussels sprouts, it’s a dish that’s as satisfying as it is easy to make.
Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to impress.
Try it tonight and let the flavors speak for themselves!
Read More:- Mexican Street Corn Brussels Sprouts Recipe
Sweet Chili Chicken and Brussel Sprouts
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey optional
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp sesame oil
- Sesame seeds and green onions for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss chicken and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 20-25 minutes, flipping halfway, until chicken is cooked (165°F/74°C) and Brussels sprouts are crispy.
- In a saucepan, combine sweet chili sauce, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Simmer for 2-3 minutes.
- Toss roasted chicken and Brussels sprouts with sauce. Garnish with sesame seeds and green onions. Serve hot.
