Grilled Chicken with Roasted Brussels Sprouts and Bacon

Trim the ends off the Brussels sprouts and cut them in half.

Bring a large pot of water to a boil and season generously with salt.

Blanch the Brussels sprouts in the boiling water for 2-3 minutes until they turn bright green, then drain them in a colander.

In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Add the chopped bacon and cook until crispy.

Using a slotted spoon or spider strainer, remove the crispy bacon and set aside on a paper towel-lined tray, leaving the rendered fat in the pot.

Add the chopped red onion to the bacon fat and sauté until softened.

Return the blanched Brussels sprouts to the pot. Season with salt, black pepper, and garlic powder.

Pour in the maple syrup, hot honey, and balsamic vinegar reduction. Stir well to coat the Brussels sprouts completely.

Spread the Brussels sprouts mixture in a single layer on a large baking sheet.

Roast in a preheated oven until caramelized and tender (e.g., 400°F for 20-25 minutes).

While the sprouts are roasting, season the chicken thighs generously with your favorite chicken rub.

Cook the seasoned chicken thighs on a hot griddle or in a large skillet until cooked through and browned on both sides.

Once roasted, remove the Brussels sprouts from the oven and toss with the reserved crispy bacon.

To serve, create a bed of the Brussels sprouts and bacon mixture on a plate. Slice the grilled chicken and arrange it on top.

Finish with a drizzle of balsamic glaze before serving.