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Preheat oven to 425F
Make the szechuan marinade by stirring all ingredients together in a medium bowl. Pour half of the marinade over the chicken, either in a bowl or zip lock bag. Let chicken marinate while you prep the brussel sprouts, or marinate overnight ( for even more flavor!) .
Cut the brussels sprouts in half. The brussels sprouts pictured here are ping-pong ball sized, so depending on size, you may need to quarter, or leave them whole. If using very very small brussel sprouts, leave them whole. If extra- large, like a golf ball, then quarter.
Place brussel sprouts in a bowl and pour the remaining marinade over brussel sprouts and toss. Add a few dried chilies if you like ( just for looks) and spread them out out on a large, parchment or foil-lined sheet pan. Nestle the chicken thighs (or tofu) in between, and spoon any remaining marinade over the chicken. ***Season the chicken or tofu with a little salt (especially if not marinating overnight!).
Bake it in the hot oven, for 30 minutes, checking at 20 minutes, rotating if need be, and spooning a little of the pan juices over the chicken or tofu. After 30 minutes, double-check for doneness ( either use a thermometer, should read 170 F) or cut into one. Feel free to broil for a few minutes to get the chicken skin deeply golden if need be.
If using a different cut of chicken see notes.
Serve by dividing the brussel sprouts and top with the chicken. Sprinkle with scallions and serve with more chili paste for extra spicy.