Steps

• 1

  Line a plate with paper towels. In a medium bowl, toss the chicken thighs with olive oil and the Traeger Rub until well-coated. In a small bowl, combine the garlic, salt, black pepper, and pepper flakes. In another small bowl, combine the lemon juice and maple syrup, no need to mix.

• 2

  Preheat the entire cooktop to medium heat for 8 minutes.

• 3

  Drizzle or squirt the oil over the hot surface and use a spatula to spread it evenly. Add the chicken to one side of the cooktop skin side down and let it cook undisturbed while you cook the bacon.

• 4

  Add the bacon to the cooktop toward the other side and cook until crisp on one side, 3 to 4 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Leaving the rendered bacon fat behind, transfer the bacon to the paper towel-lined plate.

• 5

  Flip the chicken. While the chicken continues to cook until done (175°F), another 3 to 4 minutes, begin cooking the Brussels sprouts. Dump the sprouts onto the bacon fat on the hot cooktop and cook, stirring and flipping occasionally and spreading the sprouts out in a single layer for best browning, until tender and browned in spots, 4 to 5 minutes. (Meanwhile, transfer the chicken to a clean plate when it’s done.)

• 6

  Sprinkle the Brussels sprouts with the garlic mixture and cook, stirring, until aromatic, about 1 minute. Transfer the Brussels sprouts to a clean bowl. Crumble in the reserved bacon, add the lemon juice and maple syrup, and toss to combine.

• 7

  Serve the chicken thighs with the Brussels sprouts. Enjoy!