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Sheet Pan Sweet & Spicy Korean-Style Chicken

A delightful dish of crispy chicken thighs marinated in a sweet and spicy Korean glaze, roasted with vegetables for a perfect one-pan meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup soy sauce (halal-compliant)
  • 2 tablespoons honey
  • 1 tablespoon gochujang (Korean chili paste)
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon brown sugar
For the Chicken and Vegetables
  • 2 pounds chicken thighs (boneless, skinless)
  • 1 bell pepper (any color; sliced into strips)
  • 2 cups broccoli florets
  • 1 tablespoon sesame seeds (for garnish)
  • 2 scallions (sliced, for garnish)
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, whisk together the soy sauce, honey, gochujang, sesame oil, garlic, ginger, and brown sugar.
  2. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated. Allow it to marinate for at least 30 minutes in the fridge.
Cooking
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper. Arrange the marinated chicken in a single layer on one side of the pan and scatter the bell pepper and broccoli on the other side.
  3. Sprinkle the vegetables with a little salt and pepper to taste.
  4. Transfer the sheet pan into the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
  5. Once done, let everything rest for a few minutes, then sprinkle the sesame seeds and sliced scallions on top before serving.

Notes

For deeper flavor, consider marinating your chicken overnight in a sealed container. You can substitute other vegetables like carrots or snap peas as desired. Ensure not to overcrowd the pan for better roasting.