Marinade 

• 1 ½ lb Chicken thighs
• 2 teaspoons Smokin' Hot Garlic Pepper
• 2 teaspoons Pacific Flake Sea Salt
• 1 teaspoon cornstarch 
• ½ cup orange juice

For cooking 

• 2 cups trimmed Brussel sprouts, halved lengthwise

Marinating the Chicken:

1. In a bowl, mix the Smokin' Hot Garlic Pepper, Pacific Flake Sea Salt, and cornstarch.
2. Pour the orange juice into the bowl. Stir to combine. 
3. Place the chicken thighs in the bowl and submerge the chicken thighs into the marinade. Ensuring that they are coated evenly.
4. Seal the bowl or seal into a Ziploc bag and refrigerate for at least 2 hours or overnight. This allows the flavors to infuse into the chicken. 

For cooking

1. Trim the ends of the Brussel sprouts and cut them in half lengthwise. If needed, remove any tough outer leaves.
2. Preheat your oven to  400°F 
3. Lightly pan spray a sheet pan to prevent sticking.
4. Arrange the marinated chicken thighs on the sheet pan.
5. Evenly sprinkle the brussels sprouts around the chicken and pour the remaining marinade over the chicken and sprouts.
6. Place the sheet pan in the preheated oven and bake the chicken for 30 minutes, or until the chicken is cooked through. 
7. The marinade will thicken and become the sauce for the chicken and veggies. Serve as is or over mashed potatoes or rice.