Sheet Pan Spicy Sweet Chicken Thighs

The inspiration for this is Sticky Gochujang Chicken Meatballs by Halfbaked Harvest….I didn’t make meatballs and I had no gochujang, so I altered it right off the bat – I do want to try hers, though.

Ingredients:

  • 6 chicken thighs, bone in or not, skin on or not, mine had bones & skin
  • 1/3 cup soy sauce
  • 2 TB honey
  • 2 TB rice vinegar
  • 2 TB red pepper flakes (it’s a big bag, I’ll use them where ever I can)
  • 1 TB grated ginger
  • 2 cloves minced garlic
  • 1 TB toasted sesame oil
  • 1/4 cup plain yogurt – I used Balkan because I don’t actually like Greek yogurt

I put the chicken in at 400 F for 20 minutes.

While they were cooking, I mixed up the rest of the ingredients in a small saucepan, EXCEPT the yogurt, and heated the sauce up. I didn’t heat it long enough to reduce it much and that is probably why my chicken wasn’t particularly sticky, but that was okay, next time.

Look at all those lovely red pepper flakes

When I flipped the chicken, I blooped about a TB of sauce on each one and let them cook another 10 minutes.

I then mixed 2 TB of the cooled sauce in with the yogurt to dip in at dinner. I flipped the chicken again and blooped the rest of the sauce on the chicken and moved all the pieces to one end of the pan and dumped a whole bag of broccoli pieces on the empty end.

Put everything back in the oven and let it do its thing until the broccoli was hot.

I served with some leftover brown rice and loads of the sauce. It was a little spicy, as the pepper flakes are, but not too hot….just enough to remind you that you’re alive!

I skipped the rice!

I did use a ridged silicon mat to let any grease drain away from the chicken, some parchment paper would probably help with clean up also.

:S

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