Name: Sweet Chili Chicken and Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h
Cuisine: Asian
Ingredients: 1 pound boneless, skinless chicken thighs or breasts; 1/2 cup sweet chili sauce; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon cornstarch; 1 pound Brussels sprouts, trimmed and halved; 1 1/2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped green onions; Sesame seeds

Jump to Recipe

If you’re looking for a quick dinner that’s packed with flavor, crave-worthy color, and a perfect balance of sweet and spice, let me introduce you to Sweet Chili Chicken and Brussels Sprouts. This dish delivers juicy chicken tossed in a sticky, tangy glaze, perfectly paired with caramelized roasted Brussels sprouts—it’s nothing less than a weeknight game changer. Everything comes together with minimal prep, but the tastes are bold enough to make anyone think you spent hours in the kitchen. Get ready to fall in love with your new go-to recipe!

Sweet Chili Chicken and Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Sweet Chili Chicken and Brussels Sprouts recipe pulls its weight, creating bold flavors and gorgeous textures. You don’t need anything fancy—just a few pantry staples and some fresh produce that truly shine together in every bite.

Chicken thighs or breasts: Choose thighs for extra juiciness, or breasts for a lighter bite; both soak up the marinade like a dream.

Sweet chili sauce: This is the star of the show, bringing that perfect sticky-sweet and slightly spicy flavor that makes the dish irresistible.
Soy sauce: Adds umami depth and a gentle saltiness that balances the sweetness.

Rice vinegar: Just a splash brightens everything and keeps the sauce lively.
Sesame oil: For that nutty, toasty aroma that makes the chicken extra fragrant.

Garlic (minced): Freshly minced garlic brings bold warmth and classic savoriness.
Fresh ginger (grated): Adds a gentle heat and zing that lifts the entire dish.
Black pepper: A touch sharpens the sauce—don’t skip it!

Red pepper flakes (optional): Toss in a pinch for a spicy edge if you like a little heat.
Cornstarch: Lightly coats the chicken so it crisps up beautifully in the air fryer.
Brussels sprouts: Halved and roasted, they become sweet, nutty, and caramelized—total veggie magic.

Olive oil: Helps the Brussels sprouts get golden and tender, inside and out.
Salt & black pepper: Season the veggies perfectly so they match the bold flavors of the chicken.
Green onions: For garnish, they add freshness, color, and a little crunch.

Sesame seeds: Sprinkle over for a subtle nutty pop and eye-catching finish.

How to Make Sweet Chili Chicken and Brussels Sprouts

Step 1: Make the Marinade

Start by whisking together your sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic, ginger, black pepper, and—if you’re feeling adventurous—a pinch of red pepper flakes. This punchy, fragrant marinade brings the Sweet Chili Chicken and Brussels Sprouts to life, infusing every bite of chicken with layers of flavor and a glossy finish that’s finger-licking good.

Step 2: Marinate the Chicken

Cut the chicken into bite-sized pieces, then toss them in that gorgeous marinade. Cover and pop the bowl in the fridge for at least 30 minutes (overnight if you’re prepping ahead). This soaking time lets all that flavor seep right in, making your chicken extra juicy and flavorful by the time it hits the heat.

Step 3: Roast the Brussels Sprouts

Set your oven to 400°F and lay your trimmed, halved Brussels sprouts out on a sheet pan. Drizzle with olive oil, sprinkle on salt and pepper, then give everything a good toss. Roast for 15–20 minutes, flipping the sprouts halfway through, so they get those irresistible crispy edges and deep golden color. Roasting brings out their natural sweetness, which is the perfect match for the sweet chili sauce.

Step 4: Coat and Air Fry the Chicken

While the Brussels sprouts get golden, preheat your air fryer to 380°F. Lift the chicken out of the marinade and let the extra drip off, then toss the pieces lightly in cornstarch. This step gives your Sweet Chili Chicken extra crunch and helps the sauce cling. Arrange the coated chicken in your air fryer basket and cook for 12–15 minutes, shaking halfway, until the pieces are crispy and cooked through (165°F inside).

Step 5: Glaze and Serve

Time to pull it all together! Transfer your cooked chicken to a bowl and give it another drizzle of sweet chili sauce if you just can’t get enough glaze (who could blame you?). Top generously with sliced green onions and sesame seeds, then plate it all up with your caramelized Brussels sprouts for a color-packed, absolutely delicious meal.

How to Serve Sweet Chili Chicken and Brussels Sprouts

Garnishes

Finish off your Sweet Chili Chicken and Brussels Sprouts with a spark of green onion and a shower of sesame seeds. Not only do these add freshness and crunch, but they also make the dish pop on the plate—trust me, even picky eaters will want to dig right in!

Side Dishes

This main is so vibrant it can stand on its own, but it also pairs beautifully with fluffy jasmine rice, a bowl of steamed quinoa, or even soft noodles. The mild, comforting side helps soak up any extra sauce, making every forkful a bit more special.

Creative Ways to Present

For a fun twist, try stacking the Brussels sprouts on a large platter, then pile the shiny chicken on top, finishing with garnishes right before serving. Or, make individual rice bowls with chicken, sprouts, and all the extras layered up—perfect for lunchboxes or casual dinners with friends.

Make Ahead and Storage

Storing Leftovers

Got extras? Sweet Chili Chicken and Brussels Sprouts keeps well in an airtight container in the fridge for up to 3 days. Let everything cool down before stashing away so you maintain the best texture.

Freezing

If you want to prep ahead, freeze the marinated raw chicken (without the cornstarch) for up to 2 months. Cooked chicken and Brussels sprouts can also be frozen, though the sprouts might lose a bit of their crispness. Thaw overnight in the fridge before reheating.

Reheating

The best way to revive Sweet Chili Chicken and Brussels Sprouts is in a 350°F oven or air fryer for 8 to 10 minutes—it helps the chicken stay crisp and the sprouts perk back up. If you’re in a rush, the microwave works too, just keep the power low to prevent drying out.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts are just as delicious in Sweet Chili Chicken and Brussels Sprouts—just watch your cooking time so they stay juicy and tender.

Is it possible to make this recipe vegetarian?

Yes, you can swap the chicken for extra-firm tofu or tempeh. Marinate and air fry them in the same way for a protein-packed, plant-based option that works wonderfully with those caramelized Brussels sprouts.

What if I don’t have an air fryer?

No problem at all. You can bake the coated chicken on a sheet pan at 400°F for 18–20 minutes, flipping once, until crispy and cooked through. The texture is fantastic either way!

Can I make Sweet Chili Chicken and Brussels Sprouts ahead of time?

You sure can. Marinate the chicken and prep the Brussels sprouts in advance. Both will last overnight in the fridge, letting you cook fresh when you’re ready for dinner.

What other vegetables work with this dish?

Broccoli florets, snap peas, or thinly sliced bell peppers all roast up beautifully and pair well with sweet chili sauce—feel free to get creative with your vegetable mix!

Final Thoughts

If you’re ready to shake up your dinner routine with something downright irresistible, you simply have to try Sweet Chili Chicken and Brussels Sprouts. The flavors, textures, and ease of this recipe make it a favorite at my table—give it a go and let it win over yours, too!