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- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup soy sauce - 2 cups mixed bell peppers, sliced - 1 onion, sliced - 2 cups broccoli florets The main ingredients create a delightful mix of sweet and savory. The chicken thighs serve as a juicy base. Honey and soy sauce come together to form a rich glaze. Fresh vegetables add color and crunch to the dish. - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sriracha (adjust for heat) - 1 teaspoon sesame oil - 1 teaspoon salt - 1/2 teaspoon black pepper The seasonings and marinade bring the dish to life. Garlic adds a bold taste, while ginger gives warmth. Sriracha adds spice, making it exciting. Sesame oil adds a nutty flavor that ties it together. Salt and pepper enhance all the flavors. - Sesame seeds - Chopped green onions Garnishing ingredients make your dish pop. Sesame seeds add a nice crunch on top. Chopped green onions give a fresh taste and bright color. Both make your meal look and taste even better. - Preheating the oven: Start by setting your oven to 400°F (200°C). This high heat helps the chicken cook evenly and gives it that nice brown color. - Making the marinade: In a mixing bowl, whisk together the following: - 1/4 cup honey - 1/4 cup soy sauce - 3 cloves garlic, minced - 1 tablespoon sriracha - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - 1 teaspoon salt - 1/2 teaspoon black pepper This mixture is your flavor base. It combines sweet, spicy, and savory notes, ensuring your chicken shines. - Coating chicken thighs: Place 4 boneless, skinless chicken thighs in a resealable bag or shallow dish. Pour half of the marinade over the chicken. Make sure each piece is well coated. - Marination time and tips: Let the chicken marinate for at least 30 minutes. For deeper flavor, marinate overnight in the fridge. The longer it sits, the more flavor it absorbs. - Placing chicken and vegetables on the sheet pan: After marinating, arrange the chicken on one side of a large sheet pan. - Drizzling remaining marinade: On the other side, add your mixed vegetables, like bell peppers, onion, and broccoli. Drizzle the remaining marinade over the veggies. Toss them to coat evenly. - Baking time and temperature: Bake the sheet pan in the preheated oven for 25-30 minutes. The chicken is done when it reaches 165°F (75°C) internally. The vegetables should be tender and vibrant. - Broiling for added flavor: In the last 5 minutes, turn on the broiler. This step crisps up the chicken skin and gives the veggies a nice char. Keep an eye on it to avoid burning. Marination time variations For the best flavor, let your chicken marinate for at least 30 minutes. You can also leave it overnight in the fridge. This longer time helps the chicken soak up all the tasty sauce. If you're in a hurry, 30 minutes still works well. Adjusting sriracha for heat preference Sriracha is key to this dish. If you love spice, use a full tablespoon. If you prefer milder heat, cut it back to half a tablespoon. You can always add more later if you want extra heat. Ensuring chicken is cooked properly To check if your chicken is done, use a meat thermometer. It should read 165°F (75°C) at the thickest part. If you don’t have a thermometer, cut into the chicken. It should be white inside with no pink. Tips for perfectly roasted vegetables Cut your veggies into similar sizes. This helps them cook evenly. You can also add a pinch of salt and pepper before baking. This brings out their natural sweetness. Don’t forget to toss them in the remaining marinade for extra flavor. Serving ideas When serving, place the chicken and veggies on a big platter. This makes it look nice and inviting. You can also serve it with rice or quinoa for a full meal. Garnishing techniques To make your dish pop, sprinkle sesame seeds and chopped green onions on top. This adds a nice crunch and color. You can also drizzle some of the extra sauce over everything for more flavor. {{image_2}} You can easily switch chicken thighs for chicken breasts. Breasts cook faster and stay juicy. If you want a plant-based option, try tofu. Firm tofu soaks up flavors well. Shrimp is another great choice. It cooks quickly and adds a nice touch. Feel free to use any veggies you have at home. Zucchini, carrots, or asparagus work well. You can also use seasonal veggies. In the fall, try Brussels sprouts or sweet potatoes. In summer, choose fresh corn or green beans. Add your favorite spices for a twist. Paprika, cumin, or chili flakes can add heat. Fresh herbs like basil or cilantro give a bright taste. You can also experiment with sweeteners. Maple syrup or agave nectar can replace honey. Each choice brings a new flavor to this dish. Store your leftovers in an airtight container. This keeps them fresh and safe. The chicken and veggies can last in the fridge for about 3 to 4 days. Make sure to cool them down before sealing. To freeze, place the chicken and veggies in freezer-safe bags. Remove as much air as you can. This helps avoid freezer burn. You can freeze them for up to 3 months. To reheat, thaw overnight in the fridge. Then, bake at 350°F until heated through. This keeps the flavors bright and tasty. Enjoy your meal like it’s fresh! To add more heat, use more sriracha. You can also add red pepper flakes. If you love heat, try adding fresh chopped chili peppers. Adjust the heat to fit your taste. Yes, you can use frozen veggies. Just know they will cook faster. When using frozen veggies, reduce your cooking time by about 5 minutes. They may be softer than fresh ones too. Check the internal temperature. Use a meat thermometer to ensure it reaches 165°F (75°C). The chicken should look golden brown and juices should run clear. If it looks pink, it needs more time. Yes, you can prep this dish ahead. Marinate the chicken the night before for deeper flavor. Chop your veggies early and store them in the fridge. This way, your meal will be quick on busy days. This blog post covered a tasty recipe using chicken, honey, and veggies. You learned how to make a flavorful marinade with garlic, ginger, and spices. I shared tips for cooking, serving, and storing your meal. Incorporating your favorite flavors and ingredients keeps it fun. The options for swaps and variations ensure you'll never get bored. Enjoy trying this recipe and making it your own!

Sheet Pan Spicy Honey Garlic Chicken

Savor the deliciousness of Sheet Pan Spicy Honey Garlic Chicken with this easy recipe! Juicy chicken thighs marinated in a sweet and spicy blend of honey, soy sauce, and garlic are baked alongside vibrant veggies for a complete meal in one pan. Perfect for hassle-free dinners, this dish will become a family favorite. Click to explore the full recipe and delight your taste buds today! #SheetPanRecipes #EasyDinner #HoneyGarlicChicken #SpicyFood
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup honey

1/4 cup soy sauce

3 cloves garlic, minced

1 tablespoon sriracha (adjust for heat preference)

1 tablespoon fresh ginger, grated

1 teaspoon sesame oil

1 teaspoon salt

1/2 teaspoon black pepper

2 cups mixed bell peppers (sliced)

1 onion, sliced

2 cups broccoli florets

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, whisk together honey, soy sauce, minced garlic, sriracha, ginger, sesame oil, salt, and pepper to make the marinade.

      Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, making sure it's well coated. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

        While the chicken is marinating, prepare your vegetables. Cut the bell peppers, onion, and broccoli into bite-sized pieces.

          Once marinated, arrange the chicken on one side of a large sheet pan. On the other side, add the mixed vegetables.

            Drizzle the remaining marinade over the vegetables. Toss them to ensure an even coat.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (75°C).

                In the last 5 minutes of baking, you can turn on the broiler to crisp up the chicken and slightly char the veggies if desired.

                  Once done, remove the sheet pan from the oven and let it rest for a few minutes.

                    Serve the chicken and vegetables on a plate, garnished with sesame seeds and chopped green onions. Drizzle any extra sauce from the pan over the top for added flavor.

                      Prep Time, Total Time, Servings: 30 mins prep | 30 mins cook | 4 servings