Name: BBQ Glazed Half Chicken
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 4 boneless, skinless chicken thighs; 1 tablespoon brown sugar; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon freshly ground black pepper; 2 tablespoons salted butter; 2 tablespoons olive oil; 1 cup barbecue sauce, plus extra for serving; Shaved green onions, for garnish; Balsamic Bacon Brussels Sprouts, recipe follows, for serving; Mashed Potatoes, recipe follows, for serving; 4 slices bacon, chopped; 4 tablespoons olive oil; 1 pound Brussels sprouts, halved; 2 garlic cloves, minced; 1 green onion, sliced thin, whites and greens separated; 1 tablespoon balsamic vinegar; 2 tablespoons salted butter; 5 pounds russet or Yukon gold potatoes; 3/4 cup (1 1/2 sticks) salted butter, plus more if desired; One 8-ounce package cream cheese, at room temperature; 1/2 cup half-and-half, plus more if desired; 1/2 teaspoon seasoned salt or to taste; 1/2 teaspoon freshly ground black pepper or to taste

Directions

Place the chicken breasts on a board and cover with plastic wrap. Tenderize the chicken pieces by flattening them with a meat mallet or rolling pin until they are 1/2 inch thick. Repeat with the chicken thighs.
Preheat a large skillet over medium heat.
Mix the brown sugar, chili powder, paprika, salt, garlic powder and black pepper in a small bowl then use it to season the chicken.
Heat the butter and olive oil in the skillet. Working in batches, add the chicken to the skillet and cook on the first side until the chicken is dark in color, 3 to 4 minutes.
Flip the chicken pieces and top each with 2 tablespoons of barbecue sauce. Cook until the chicken is cooked through and an instant-read thermometer registers 165 degrees F, 3 to 4 minutes.
Remove the chicken from the pan and let rest for 5 minutes. Garnish with shaved green onions and a little extra barbecue sauce in a dish. Serve with Balsamic Bacon Brussels Sprouts and some Mashed Potatoes.

Balsamic Bacon Brussels Sprouts:

Yield: 2 to 4 servings

Cook the bacon in a medium skillet over medium heat until crisp, 8 to 10 minutes. Drain on a paper towel-lined plate and set aside.
Heat the olive oil in a large skillet with a lid over medium heat. Add the sprouts cut side down, cover and cook, undisturbed, for 4 to 5 minutes, the lid will trap in the steam and allow the centers of the sprouts to cook while also crisping the bottoms.
Carefully remove the lid and add the garlic and whites of the green onion. Stir the contents of the pan and cook until the garlic and green onion are fragrant, 1 to 2 minutes.
Add the balsamic vinegar and let reduce for 15 seconds. Remove from the heat, then add the butter and toss to create a light sauce.
Serve garnished with the bacon and greens of the green onion.

Mashed Potatoes:

Yield: 10 servings

Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they are cooked through, a fork should easily slide into the potatoes with no resistance and the potatoes should almost, but not totally, fall apart.
Preheat the oven to 350 degrees F.
Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Using a masher, mash the potatoes over low heat, allowing all the steam to escape before adding all the other ingredients.
Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Next, add the seasoned salt and black pepper.
Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and bake until the butter has melted and the potatoes are warmed through, 8 to 10 minutes.