Charred Chicken Thighs with Hot Honey Brussels Sprouts
Serves 4 | Recipe by Chef David Ruiz
Looking for a bold, flavorful dish that balances smoky, sweet, and spicy? This recipe by award-winning Executive Chef David Ruiz is a standout from his signature OPCC spice collection—featuring The Chicken Coop seasoning and packed with local flavor.
Chef David, known for transforming convention center cuisine through locally sourced ingredients and health-conscious cooking, draws inspiration from his Southwestern upbringing and Kansas City roots. This dish highlights his signature blend of charred perfection and elevated comfort food.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (plus 4 hours marinating)
Ingredients
For the Chicken:
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4 large chicken thighs (Chef recommends 5 Mile Farms for the best flavor)
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4 tablespoons Chicken Coop Seasoning
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¼ cup olive oil
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Salt and pepper to taste
For the Hot Honey Brussels Sprouts:
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½ pound Brussels sprouts, halved
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½ cup local honey
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1 tablespoon chile flakes
For the Fresh Salsa Verde:
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4 tomatillos, husked and small diced
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2 garlic cloves, grated
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1 bunch parsley, chopped
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1 jalapeño, seeded and small diced
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Zest and juice of 1 orange
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Zest and juice of 1 lime
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¼ cup olive oil
Instructions
1. Marinate the Chicken:
In a medium bowl, mix chicken thighs with Chicken Coop seasoning, olive oil, salt, and pepper. Cover and refrigerate for at least 4 hours to allow the flavors to fully develop.
2. Make the Salsa Verde:
While the chicken marinates, combine all salsa ingredients in a bowl. Grate in the garlic cloves and stir until well mixed. Set aside at room temperature for serving.
3. Roast the Brussels Sprouts:
Preheat your oven to 400°F. In a large bowl, toss halved Brussels sprouts with honey and chile flakes. Spread onto a sheet pan and roast for 12 minutes, until golden and caramelized.
4. Grill the Chicken:
Preheat your grill to high. Grill the marinated chicken thighs for 15–20 minutes, turning once, until beautifully charred and cooked through.
5. Serve:
Plate your chicken and spoon salsa verde generously over the top. Serve alongside the hot honey Brussels sprouts for a dish that’s smoky, sweet, tangy, and unforgettable.
