Sheet Pan Sweet Chili Chicken Thighs and Vegetables

User Reviews

5

15 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    25 mins

  • Total Time

    45 mins

  • Servings

    4 servings

  • Course

    Main Course

  • Cuisine

    Asian

Sheet Pan Sweet Chili Chicken Thighs and Vegetables

This recipe features boneless skinless chicken thighs marinated in a mixture of honey, low sodium soy sauce, Thai sweet chili sauce, garlic powder, and lemon juice. The chicken is baked on a sheet pan alongside broccoli florets and quartered red onions tossed in olive oil, salt, and garlic powder. The result is tender, flavorful chicken with roasted vegetables offering a balance of sweetness and slight heat.

Description

Sheet Pan Sweet Chili Chicken Thighs and Vegetables begins by marinating chicken thighs in a blend of honey, low sodium soy sauce, sweet Thai chili sauce, garlic powder, and lemon juice for at least 20 minutes or overnight. Broccoli florets and red onion quarters are tossed with olive oil, salt, and garlic powder.

Baking both on separate sheet pans at 400°F for 20 to 25 minutes, flipping the chicken and stirring the vegetables halfway through, ensures the chicken becomes tender with a glaze from the marinade while the vegetables roast until tender and lightly caramelized. The combination showcases a harmonious sweet and savory flavor with mild heat and a fresh lemon note.

Served straight from the pan, this dish offers a convenient all-in-one meal with protein and vegetables. The preparation and cooking method make cleanup easier, and marinating enhances the chicken's flavor while maintaining moistness.

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Ingredients

Servings
  • 1.5 tbsp honey
  • 1.5 tbsp soy sauce low sodium
  • 1/2 cup thai chili sauce sweet
  • 1 tsp garlic powder
  • 1/2 lemon juiced
  • 8 chicken thighs boneless, skinless

For the Vegetables

  • 2 tbsp olive oil
  • 1 crown broccoli cut into florets
  • 1 red onion cut into quarters
  • 1 tsp salt
  • 1 tsp garlic powder

Instructions

  1. The night before or 20 minutes before you’re ready to cook, combine the honey, soy sauce, Sweet Thai Chili sauce, and lemon juice and marinate the chicken thighs in it.
  2. Toss the broccoli and red onion with olive oil, salt, and garlic powder.
  3. Heat oven to 400F.
  4. On a sheet pan, spray with non-stick and add broccoli and red onion to it. On another sheet pan covered with tin foil and add the chicken thighs along with the marinade.
  5. Bake together for 20-25 minutes, flipping the chicken thighs and giving the vegetables a quick stir at the halfway mark.
  6. Serve when ready.
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5

15 reviews
Excellent

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