Ingredients

The following ingredients have 4 Servings
  • 2 lbs chicken thighs ( bone-in, skin on) or tofu – see notes for more options!
  • 1 – 1 ½ lbs medium brussel sprouts, halved ( see notes)
  • ¼ cup honey or agave or maple syrup ( honey tastes best)
  • ¼ cup soy sauce (or use GF soy sauce like Braggs)
  • 1 tablespoon rice vinegar (or use black vinegar)
  • 1 tablespoon sesame oil
  • 2-3 teaspoons Garlic Chili Paste (more for more spicy,  or sub sriracha)
  • 4 fat garlic cloves, finely minced ( use a garlic press)
  • 1 tablespoon fresh ginger, finely minced or ginger paste
  • 1 teaspoon salt, more for sprinkling
  • ½ -1 teaspoon Szechuan peppercorns, toasted, crushed (or substitute black pepper, see notes)
  • 1/2 teaspoon five-spice (optional, but elevates)
  • 2 teaspoons cornstarch (optional, but thickens the sauce)
  • a few dried red chilies- just for “looks” – optional

Instruction

  • Preheat oven to 425F ( If you don’t have a broiler, see notes)
  • Make the Szechuan marinade by stirring all ingredients together in a medium bowl. Pour half of the marinade over the chicken, either in a bowl or zip lock bag. Let chicken marinate while you prep the brussel sprouts, or marinate overnight (for even more flavor!)
  • Cut the brussels sprouts in half. The brussels sprouts pictured here are ping-pong ball sized, so depending on size, you may need to quarter, or leave them whole. If using very very small Brussels sprouts,   leave them whole. If extra- large, like a golf ball,  then quarter.
  • Place brussel sprouts in a bowl and pour the remaining marinade over brussel sprouts and toss. Add a few dried chilies if you like ( just for looks) and spread them out on a large, parchment or foil-lined sheet pan. Nestle the chicken thighs (or tofu) in between, and spoon any remaining marinade over the chicken. ***Season the chicken or tofu with a little salt (especially if not marinating overnight!). 
  • Bake it in the hot oven, for 30 minutes, checking at 20 minutes, rotating if need be, and spooning a little of the  pan juices over the chicken or tofu. After 30 minutes, double-check for doneness ( either use a thermometer, should read 170 F) or cut into one.
  • Broil for a few minutes to get the chicken skin deeply golden and crispy.
  • If using a different cut of chicken see notes.
  • Serve by dividing the brussel sprouts and top with the chicken. Sprinkle with scallions and serve with more chili paste for extra spicy.