Sheet Pan Chili Crunch Chicken Thighs
Serves 1
Directions
- 1Add chili crunch, hot honey, 1.5 teaspoons of salt, 1.5 teaspoons of black pepper, 2 teaspoons of onion powder, and 2 teaspoons of garlic powder to a bowl.
- 2Whisk the mixture until well combined.
- 3Add the chicken thighs to the bowl with the marinade.
- 4Mix the chicken thighs with the marinade, ensuring they are well coated.
- 5Add broccoli florets to a separate bowl.
- 6Drizzle olive oil over the broccoli.
- 7Season the broccoli with 2.5 teaspoons of salt, 2.5 teaspoons of black pepper, 2 teaspoons of onion powder, and 2 teaspoons of garlic powder.
- 8Cover the bowl with a lid and shake to evenly coat the broccoli.
- 9Pour the seasoned broccoli onto a baking sheet lined with parchment paper.
- 10Place the marinated chicken thighs on the baking sheet among the broccoli.
- 11Bake in the oven preheated to 400 degrees Fahrenheit.
- 12Once cooked, remove the baking sheet from the oven.
- 13Prepare the chili peanut sauce by combining chili crunch, peanut butter, olive oil, rice vinegar, sesame oil, and soy sauce in a tall container.
- 14Blend the sauce until creamy using an immersion blender.
- 15Serve cooked jasmine rice in bowls.
- 16Add roasted broccoli to the bowls with rice.
- 17Top with baked chicken thighs.
- 18Drizzle the chili peanut sauce generously over the chicken and broccoli.
- 19Garnish with chopped green onions.
- 20Sprinkle with white sesame seeds for a final touch.
Ingredients
- 2 lbs chicken thighs
- 3 Tbs chili crunch
- 2 Tbs hot honey
- 4 Tbs olive oil
- 3.5 tsps salt
- 3.5 tsps black pepper
- 4 tsps onion powder
- 4 tsps garlic powder
- 24 ozs broccoli
- 1 Tb peanut butter
- 1 Tb rice vinegar
- 1 tsp sesame oil
- 3 Tbs soy sauce
- 2 cups jasmine rice, cooked
- 0.25 cups green onion, chopped
- 1 Tbs white sesame seeds
Equipment
bowlwhiskbaking sheetovenimmersion blenderserving bowls
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