Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 lb Brussels sprouts (trimmed and halved)
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Start by trimming the woody ends off the Brussels sprouts and slicing them in half. Cut your chicken thighs into uniform 1-inch cubes to ensure they cook evenly. In a large mixing bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, smoked paprika, salt, and pepper until smooth. Toss the chicken and the Brussels sprouts into the bowl and mix thoroughly until every piece is generously coated in the honey mustard sauce.
- Preheat your air fryer to 390°F (200°C) for about 3 minutes. Once hot, place the chicken and sprout mixture into the air fryer basket. Spread them out in a single layer as much as possible for maximum crispiness. Cook for 12 to 15 minutes. Halfway through the cooking time, remove the basket and give it a good shake. This ensures the sprouts brown on all sides and the chicken cooks through perfectly. Check the chicken with a meat thermometer to ensure it reaches an internal temperature of 165°F.
- Once the chicken is golden brown and the sprouts have charred edges, remove the basket from the air fryer. Transfer the mixture to a serving platter or individual bowls. If there are any juices left in the bottom of the air fryer (that haven’t dripped through the grate), drizzle them over the top for extra flavor. Garnish with a sprinkle of fresh parsley and serve immediately while the textures are at their peak.
- Cook Time: 25 minutes