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Sheet Pan Teriyaki Chicken

Sheet Pan Teriyaki Chicken and Broccoli Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs
  • 3 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 tbsp neutral oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ⅓ cup low-sodium soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch mixed with 2 tsp cold water
  • Sesame seeds and sliced green onion, for serving

Method
 

  1. Heat oven to 425°F (220°C). Whisk soy sauce, honey, rice vinegar, garlic, and ginger. Divide, then whisk cornstarch slurry into half and set aside the other half for basting.
  2. Toss chicken with the cornstarch-thickened sauce. On a sheet pan, toss broccoli, bell pepper, oil, salt, and pepper. Nestle chicken among vegetables.
  3. Roast 15 minutes. Brush reserved sauce over chicken, toss vegetables, and roast 10 to 15 minutes more until chicken reaches 165°F (74°C) and vegetables char.
  4. Broil on upper rack 2 to 3 minutes to crisp the glaze.
  5. Rest chicken briefly, slice, and serve over vegetables with pan sauce, sesame seeds, and green onion.

Notes

Line your sheet pan with parchment paper for the easiest cleanup. This dish is best right out of the oven, so have your rice ready before the broil step.