Thank you NAKANO® Rice Vinegar for sponsoring this post!
Baked Sichuan Chicken with Brussels Sprouts is a deliciously easy dinner that will add more flavor to your meal rotation. My son absolutely loves this dish and we enjoyed the leftovers for lunch the next day.
This recipe is my own take on this delicious style of cooking. In addition to adding garlic to the sauce and whole garlic cloves, which roast in their papery skin while the chicken bakes, I chose NAKANO Roasted Garlic Seasoned Rice Vinegar for its savory richness to amp up the garlic flavor. NAKANO Rice Vinegar is made with real rice and the finest ingredients. Each rice vinegar is brewed according to traditional practices, creating a clean flavor that is mild and mellow.
NAKANO Rice Vinegar is a staple in my pantry and I use it in all types of dishes, from marinades to high-end meals, making it the perfect, versatile flavor partner in the kitchen. Just a splash will add a light twist to your favorite dishes.
I prefer chicken thighs to the breast because they are more flavorful and do not dry out as easily. I always opt for bone-in and skin-on when buying chicken for more flavor and juiciness in the finished dish. Feel free to use whatever chicken pieces you like best in this recipe.
Brussels sprouts, onions, and whole garlic roast and caramelize with aromatic seasonings and chicken juices while the chicken cooks to create a delicious vegetable side dish all in one bake. Serve this Baked Sichuan Pepper Chicken with Brussels Sprouts over your favorite rice for a complete meal that is healthy and delicious.
Take the extra time to use whole spices and toast them to bring out their natural oils and fragrance for more flavor. If you don’t have an instant read thermometer yet, what are you waiting for? I highly recommend using one when cooking any kind of meat. An instant read thermometer will take the guesswork out of when poultry is cooked to a safe temperature and save you from overcooked and dry chicken.
Baked Sichuan Chicken with Brussels Sprouts is
This post was in collaboration with and sponsored by NAKANO Rice Vinegar. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.