Super easy to make with store-bought Sweet Thai Chili Sauce, this Sheet Pan Sweet Chili Chicken Thighs and Vegetables is so simple and delicious! Make this simple chicken recipe for dinner or meal prep!
Easy, delicious, and freezer friendly, I’m really loving this honey chili chicken! I’m a huge fan of Sweet Thai Chili sauce and I find that whenever I purchase it to use as a dipping sauce, there’s almost always half a bottle left and it just hangs out in my fridge for what seems like forever.
So I decided to use it up in this super simple chicken marinade! It pairs so well with the chicken thighs and makes for a great last minute dinner or as a meal prep!
Ingredients You’ll Need
- honey
- soy sauce – I recommend using low sodium soy sauce.
- Sweet Thai Chili sauce
- lemon juice – I always prefer using freshly squeezed lemon juice and not lemon juice from a bottle.
- chicken thighs
- olive oil
- broccoli
- red onion
- salt
- garlic powder
You’ll also need a large sheet pan or two smaller ones. I also like to use tin foil for the chicken just so it’s easier to clean after.
How To Make This Sheet Pan Chicken Meal
- The night before or 20 minutes before you’re ready to cook, combine the honey, soy sauce, Sweet Thai Chili sauce, garlic powder, and lemon juice and marinate the chicken thighs in it.
- Toss the broccoli and red onion with olive oil, salt, and garlic powder.
- Heat oven to 400F.
- 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.
- Bake together for 20-25 minutes, flipping the chicken thighs and giving the vegetables a quick stir at the halfway mark.
- Serve when ready.
Recipe Variations
- Broccoli can be swapped for cauliflower, carrots, asparagus, etc.
- Add extra red chili flakes or sriracha to increase the heat to the chicken thighs.
- Chicken breasts can be swapped in place of chicken thighs.
Tips and Notes
- How to prep this for the freezer: place the marinade and chicken in a large freezer friendly ziploc bag, to prep this meal ahead of time. Freeze for up to 3 months. When ready, thaw overnight in the fridge before baking. You can also freeze the broccoli and red onion with the chicken if you don’t mind the vegetables marinated together.
- Meal prep: store the cooked meal in an airtight container for up to 4 days in the fridge.
- This chicken sheet pan meal can be doubled or tripled, just use a larger sheet pan or multiple.
- Chicken thighs are done when they’ve reached an internal temperature of 165F/74C. I use an instant read meat thermometer to check.
Sheet Pan Sweet Chili Chicken Thighs and Vegetables
Ingredients
- 1.5 tbsp honey
- 1.5 tbsp soy sauce, low sodium
- 1/2 cup Sweet Thai Chili sauce
- 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
Equipment
Instructions
- 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.
- Toss the broccoli and red onion with olive oil, salt, and garlic powder.
- Heat oven to 400F.
- 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.
- Bake together for 20-25 minutes, flipping the chicken thighs and giving the vegetables a quick stir at the halfway mark.
- Serve when ready.
MORE CHICKEN RECIPES YOU’LL LOVE
- Dutch Oven Chicken
- Coconut Honey Lime Chicken Thighs
- Chopped Chicken Salad
- Hibachi Chicken
- Sheet Pan Black Pepper Soy Chicken with Broccoli
- Sticky Orange Glazed Chicken Thighs
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