Maple Glazed Chicken Thigh Skewers with Charred Brussels Sprouts

Trim excess fat from chicken thighs, then cut into 4cm chunks. Peel and finely mince the garlic cloves.

Halve the Brussels sprouts through the stem so they hold together. Cut the lemon into wedges.

Whisk together maple syrup, soy sauce, minced garlic, black pepper, and olive oil in a large bowl.

Toss chicken chunks in the marinade, cover, and refrigerate for at least 20 minutes (up to 2 hours for deeper flavor).

Reserve 3 tablespoons of marinade in a small prep bowl for basting during grilling.

Light coconut charcoal or standard charcoal in a chimney starter until ashed over (about 15 minutes). Bank hot coals to one side for direct high heat zone and one side for indirect.

Brush grill grates clean, then oil lightly with a folded paper towel dipped in olive oil.

Thread marinated chicken chunks onto metal skewers, leaving small gaps between pieces for even heat circulation.

Place skewers over direct high heat. Grill 5-6 minutes per side, basting with reserved marinade once per side, until caramelized mahogany color with slight char at edges.

Move skewers to indirect heat side, cover, and cook 3-4 more minutes until internal temperature reaches 74C at the thickest piece. Rest 2 minutes before serving.

Toss halved Brussels sprouts with olive oil, salt, and black pepper in a prep bowl until evenly coated.

Spread sprouts cut-side down over direct high heat area of the grill. Char 4-5 minutes without moving until deep brown/blackened at edges.

Flip sprouts, move to indirect heat, cover and cook 3-4 more minutes until tender-crisp internally with blistered, charred exterior. Season with extra salt if needed.

Arrange charred Brussels sprouts on a rustic platter. Lay skewers alongside, overlapping slightly.

Serve with lemon wedges on the side for squeezing over the skewers and sprouts. Optionally drizzle any remaining reserved marinade over the chicken just before serving.