Sheet Pan Asian Chicken & Broccoli
Homemade Asian flavored marinade that doubles as a sauce that turns nice and sticky in the oven. So easy to make. Can't beat this broccoli, a perfect pairing with the Asian Chicken.
Equipment
- large deep sheet pan
- large mixing bowl
- small sauce pan
Ingredients
- 4 chicken thighs: skin on, bone-in
- salt & pepper; to season chicken with
Marinade
- 1/4 cup soy sauce
- 1 TBS apple cidar vinegar
- 2 TBS lime juice
- 1/4 cup brown sugar; packed
- 2 tsp garlic, minced
- 1 TBS Hoisin Sauce
- 1/2 tsp ginger paste, optional
- 2 TBS toasted sesame oil, or other type of oil
- chili sauce, optional
Broccoli
- 2 heads broccoli cut into florets
- 2 TBS sesame oil or other type of cooking oil
- salt & pepper, to season
Rice; if you need a recipe
- 1 cup water
- 2 cups chicken broth
- 1 TBS butter
- 1 1/2 cups white long grain rice, uncooked
Instructions
- In a large mixing bowl, whisk together all "marinade" ingredients. Pat chicken thighs dry and season with salt & pepper. Place thighs into marinade and move around to coat. Cover with plastic wrap and let sit on counter for 20 minutes.
- Turn on oven to preheat to 425 degrees. Line a large deep sheet pan with foil, then place a piece of parchment on top of foil. Place sheet pan in oven while it is preheating to get pan nice and hot.
- Once oven is preheated to 425 degrees, remove hot pan and place marinated chicken thighs, skin side down, onto sheet pan. (SAVE rest of marinade.)
- Place pan with chicken thighs into oven for 25 minutes.
- Meanwhile, pour the rest of the marinade into a small sauce pan and bring to a simmer over medium high heat. Turn heat down and continue stirring for 5 minutes to thicken. Turn off burner.
- In a medium bowl coat broccoli with oil and season with salt & pepper.
- Once chicken thighs are done, remove from oven and turn them over on pan. Spread the thickened marinade on top of the thighs. Place the broccoli onto pan in an even layer next to the chicken. Place pan back in oven for 20 minutes at 425 degrees until chicken is cooked through.
- While this step is happening, go ahead and make the rice.In a medium sauce pan, bring 1 cup of water, 2 cups of chicken broth and 1 TBS of butter to a boil. Add 1 1/2 cups uncooked white, long grain rice. Stir. Lower heat, place lid on pot, and cook for 20 minutes until rice is tender and cooked through.
- Serve up chicken and broocoli over the cooked rice and enjoy.
So awesome. Never had garlic parm chicken and past
I made mine with penne and the sauce soaked up inside the pasta YUM!!!
I haven’t made this yet but it sounds really good. I wonder if you could make beef and broccoli like this except not cook the beef as long as the chicken and cut ut in smaller pieces? I don’t know how much of the marinade this makes but I might make extra to ear with the broccoli and the rice too.
Yes, you could do this with beef cut up to any size you like.
So good. Next time I will use chicken breasts. Husband likes dark meat; I am not a fan. I will cover breasts until end of cooking time, The marinade makes a scrumptious sauce. Going to double it on next go round.