Apricot-Glazed Chicken With Brussels Sprouts

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   1. Preheat grill on medium-high. In a small mixing bowl stir together apricot marmalade and lemon juice and zest; set aside. Rinse chicken and pat dry thoroughly with paper towels. Place chicken on a rimmed sheet pan and drizzle with olive oil, then season with salt and pepper

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   2. Place chicken on grill and cook, covered, 10 minutes. Flip chicken and cover again; cook 5 minutes more. When chicken reaches 150u00b0 to 155u00b0 internal temperature, brush glaze on chicken. Continue to flip chicken until glaze is browned on both sides and internal temperature is 165u00b0, 8 to 10 minutes. Transfer to a clean plate and cover loosely with foil to keep warm.

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   3. Meanwhile, preheat a large saute pan over medium-high heat. Add 2 tablespoons vegetable oil and place brussels sprouts in pan cut side down. Season with salt and pepper and sear until color is dark golden brown, 3 to 5 minutes. Toss and cook, 2 to 3 minutes more.

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   4. Serve chicken with brussels sprouts and garnish with parsley

* Per serving · 4 servings · Values may vary.