Easy to make and full of flavour, this sheet pan Sweet and Spicy Chicken Thighs with Brussels Sprouts makes for the perfect weeknight dinner or as a meal prep!
Easy Chicken Thighs
This is one of those “what do I have in my pantry to make a flavourful dish” type of meals. Hoisin sauce and sriracha sauce are two of my go-to sauces when I want to add flavour to my meals and to keep things from being boring. So I thought, why not combine them?
These chicken thighs are so easy to make and they go with almost everything. I paired this up with some roasted Brussels sprouts and some quinoa to complete the meal. However, it’s up to you on what you’d like to pair this with!
These sweet but spicy chicken thighs are also freezer friendly so you can prep them a week or months ahead of time!
What is Hoisin Sauce?
Hoisin sauce is a thick fragrant Chinese condiment made with fermented soybean paste, garlic, vinegar, sesame oil, chiles, and sweetener. It’s sweet, salty, and has a strong unami flavour. Kind of like a Chinese BBQ sauce.
It can be used as a dipping sauce, marinade, glaze, in stir fry dishes, or just drizzled on top of plain rice to add flavour to it. Although in Chinese, it’s called 海鮮 (literally pronounced hoi-sin) directly translates to the word “seafood,” Hoisin does not contain any seafood or animal products in general as it’s made with soybeans.
No longer a “speciality” item, I’ve purchased hoisin sauce at many Canada-wide chain grocery stores and on Amazon.
What is Sriracha Sauce?
Sriracha sauce is a thick sweet but spicy chili Thai sauce made with ground chiles, vinegar, garlic, sugar, and salt, and was first developed to serve with seafood. Just like hoisin sauce, sriracha sauce can be used as a dipping sauce, marinade, glaze, or just drizzled on top of whatever you’re eating.
Sriracha sauce can be purchased almost everywhere, I’ve even purchased it from Costco before.
What You’ll Need
For the chicken thighs:
- hoisin sauce
- sriracha sauce
- soy sauce: I recommend using low sodium soy sauce
- garlic
- chicken thighs: boneless skinless thighs
For the Brussels sprouts:
- Brussels sprouts
- olive oil
- soy sauce: I recommend using low sodium soy sauce
- honey
- garlic powder
How To Make This Hoisin-Sriracha Chicken
- The night before or 20 minutes before you’re ready to cook, combine the hoisin sauce, sriracha sauce, soy sauce, and garlic and marinate the chicken thighs in it.
- Cut off the ends of the Brussels sprouts and cut into halves before tossing them in olive oil, soy sauce, honey, and garlic powder. Set aside.
- Heat oven to 425F.
- On a sheet pan, make a divider with tinfoil and place the chicken thighs on one side with the marinade and the Brussels sprouts on the other.
- Bake together for 25-27 minutes, flipping the chicken thighs and giving the Brussels sprouts a quick stir as well on the 10 minute and 20 minute mark.
- Serve when ready.
Recipe Variations
- This chicken thigh recipe can be swapped for chicken breasts but you’ll just have to change the baking time so it doesn’t overcook (usually around 20 minutes).
- Brussels sprouts can be swapped for broccoli, cauliflower, etc.
Tips and Notes
- How to prep this for the freezer: place the marinade and chicken thighs 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.
- 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.
Sheet Pan Sweet and Spicy Chicken Thighs with Brussels Sprouts
Ingredients
For the chicken thighs:
- 4 tbsp hoisin sauce
- 1.5 tbsp sriracha sauce
- 1 tbsp soy sauce
- 5 cloves garlic
- 6-8 chicken thighs, boneless, skinless
For the Brussels sprouts:
- 1 lb Brussels sprouts
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garlic powder
Instructions
- The night before or 20 minutes before you’re ready to cook, combine the hoisin sauce, sriracha sauce, soy sauce, and garlic and marinate the chicken thighs in it.
- Cut off the ends of the Brussels sprouts and cut into halves before tossing them in olive oil, soy sauce, honey, and garlic powder. Set aside.
- Heat oven to 425F.
- On a sheet pan, make a divider with tinfoil and place the chicken thighs on one side with the marinade and the Brussels sprouts on the other.
- Bake together for 25-27 minutes, flipping the chicken thighs and giving the Brussels sprouts a quick stir as well on the 10 minute and 20 minute mark.
- Serve when ready.
More Recipes You May Like
- Oven Roasted Chicken Quarters
- Sheet Pan Honey Soy Salmon
- Sheet Pan Chicken Teriyaki with Veggies and Pineapple
- Dutch Oven Roasted Chicken
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