Kramer and I had a great time in Las Vegas for Halloween, although I think that I came back with some kind of bug. Despite that, it was fun to see all of the costumes and eat at great restaurants, like Craftsteak. It’s easily my favorite restaurant, not only for the food but for the amazing service. Please do yourself a favor and visit it if you’re in New York or Las Vegas! We also tried someplace we hadn’t been before, which was N9NE at The Palms, but honestly, I wasn’t very impressed. Everything was covered in cheese or either under-seasoned or over-seasoned, and we went there specifically for their “famous” Russian caviar, but they said that they didn’t have any on hand when we got there because people weren’t ordering it as much. Well, if you don’t have it, don’t market yourself as being famous for it! The service also wasn’t up-to-par for the prices we were paying. They can’t all be winners, right?
Anyway, I threw this chicken together the other day before we left when we didn’t have much left in our pantry. The ingredients are very simple and you probably have them all available to you in your kitchen already (except the brussels sprouts, I’m sure, but pick some up, they’re delicious). The chicken was both sweet and fragrant, as I used spices like cinnamon and cumin, along with the honey and lemon. It’s not spicy at all, though, so don’t fear! The brussels sprouts are in a league of their own! This recipe will make anyone love them, I promise! They’re so buttery and tangy and sweet, you can’t help but go back for more! I also added some bacon in there, because, well, why wouldn’t I?
Here are your chicken ingredients.
Combine them all in a small bowl and whisk until smooth.
Marinate the chicken for at least an hour in the fridge, or as long as overnight.
When you’re about ready to eat, gather your brussels sprouts ingredients and preheat your grill for the chicken (or your oven if you’re broiling the chicken).
Slice your onions thinly.
Melt half of your butter in a medium pan and add your onions, then sprinkle with some salt and pepper.
Combine the apple cider vinegar and sugar.
When your onions are softened, add the vinegar and sugar mixture.
Keep cooking the onions until caramelized and golden, about 5 more minutes.
While you cook the onions, cook the brussels sprouts as well.
Heat the olive oil and add the brussels sprouts to your pot or pan, and sprinkle with salt and pepper.
When they’re browned on the edges, add the water and the remaining 3 tablespoons of butter. Continue to cook until most of the liquid is evaporated, but the sprouts are still bright green. Serve the onions over the sprouts and mix them together when you eat so you get a little bite of each. I decided, last minute, to fry up some bacon and toss that in with the sprouts.
Grill or broil your chicken while you prepare your brussels sprouts, and enjoy!
- 2 chicken breasts, pounded to an even thickness
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 teaspoons olive oil
- 1 tablespoon butter, melted
- 3 tablespoons honey
- zest and juice of 1 lemon
- ½ teaspoon ground cinnamon
- ¾ teaspoon ground cumin
- 2 teaspoons paprika
- 6 tablespoons unsalted butter, divided into 3 tablespoons
- 1 onion, thinly sliced
- kosher salt
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1½ pounds brussels sprouts, quartered
- 3 tablespoons extra-virgin olive oil
- ½ cup water
- 4 slices of bacon, sliced into 1-inch pieces and cooked until crispy
- Combine all of your ingredients in a small bowl, then pour over the chicken. Allow to marinate for at least 1 hour in the fridge, but you can marinate the chicken for 24 hours, and longer is better!
- You can either grill or broil the chicken. To grill, preheat the grill to medium-high heat and grill over high heat for 3 minutes on each side, then over indirect heat for 5 minutes on each side. To broil, heat the oven to 400 degrees F and cook for 10-15 minutes on each side, until cooked through and the juices run clear.
- Melt 3 tablespoons butter in medium skillet over medium heat. Add the onions and sprinkle lightly with kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add the combined vinegar and sugar. Stir until brown and glazed, about 3 minutes.
- Quarter the brussels sprouts length wise. Heat the olive oil in large skillet over medium-high heat. Add in the brussels sprouts and sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add ½ cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Mix in the cooked, crispy bacon and serve and top with the onions. When you eat them, mix the onions in with the sprouts so you get a little bit of everything in each bite.