Honey Soy Glazed Chicken with Sesame-Crisped Brussels Sprouts

Ingredients:

For the Chicken:

4 boneless, skinless chicken thighs
2 tbsp honey
2 tbsp soy sauce (low-sodium preferred)
1 tbsp rice vinegar
1 tsp garlic powder
1 tsp fresh ginger, grated
1 tbsp sesame oil
Salt and pepper to taste
For the Brussels Sprouts:

1 lb Brussels sprouts, halved
1 tbsp olive oil
Salt and pepper to taste
1 tbsp sesame seeds
1 tbsp soy sauce
1 tsp honey
For Garnish:

Chopped green onions
Additional sesame seeds
Red pepper flakes (optional)
Instructions:

Prepare the Chicken:

In a small bowl, mix together honey, soy sauce, rice vinegar, garlic powder, grated ginger, and sesame oil to make the glaze.
Season the chicken thighs with salt and pepper, and place them in a resealable bag or shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
Cook the Chicken:

Preheat a grill or skillet over medium heat. Cook the chicken for 6-7 minutes per side, until fully cooked (internal temperature should reach 165°F or 74°C). Brush with the glaze during the last 2 minutes of cooking to caramelize the sauce.
Prepare the Brussels Sprouts:

Preheat your oven to 400°F (200°C).
Toss the halved Brussels sprouts in olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet.
Roast for 20-25 minutes, tossing halfway through, until crispy and golden brown. Once done, drizzle with soy sauce and honey, and sprinkle sesame seeds on top. Toss to coat.
Serve:

Plate the chicken thighs with the crispy Brussels sprouts on the side. Garnish with chopped green onions, additional sesame seeds, and red pepper flakes for a little heat if desired.