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Asian Barbecued Chicken with Vegetables Sheet-Pan Dinner
Asian Barbecued Chicken with Vegetables Sheet-Pan Dinner
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Prep Time:
20 minutes
Total Time:
50 minutes
Asian BBQ Glazed Chicken Thighs with Sesame-Sriracha Broccoli and Carrots - Easy, flavorful, and minimal cleanup one-pan meal.
Ingredients:
  • 1/2 cup hoisin sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon plus 2 teaspoons Sriracha sauce
  • 4 teaspoons toasted sesame oil
  • 1 teaspoon grated peeled gingerroot
  • 1 tablespoon honey
  • 2 teaspoons sesame seed
  • 3/4 teaspoon salt
  • 1 1/2 cups ready-to-eat baby-cut carrots
  • 3 cups broccoli florets (about 7 oz)
  • 8 bone-in chicken thighs, skin removed (about 3 lb)
  • 1/4 teaspoon pepper
Instructions:
  • Preheat oven to 425°F.
  • Combine hoisin sauce, rice vinegar, 1 tablespoon Sriracha sauce, 2 teaspoons sesame oil, gingerroot, and garlic in a small bowl. Set aside 1/4 cup of the mixture to brush on chicken before serving.
  • In a separate small bowl, whisk together honey, vegetable oil, 2 teaspoons Sriracha sauce, 2 teaspoons sesame oil, sesame seeds, and 1/4 teaspoon salt. In a medium bowl, combine half of the honey mixture with the carrots and toss to coat. Set aside the remaining honey mixture for later.
  • Prepare a large rimmed sheet pan with a light coating of cooking spray. Season the chicken with the remaining 1/2 teaspoon of salt and pepper. Arrange the chicken on one side of the pan and brush both sides with the hoisin mixture, saving some for later. Place the carrots in a single layer on the other side of the pan. Roast in the oven for 10 minutes.
  • In a medium bowl, coat broccoli evenly with the remaining honey mixture.
  • Brush the chicken with the hoisin mixture, then combine the broccoli with the carrots. Bake for 15 to 20 minutes until the chicken is cooked through and the veggies are tender and lightly browned. Finish by brushing the chicken with the reserved hoisin mixture before serving.

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