Sheet Pan Chili Crunch Chicken Thighs

Serves 1
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Directions

  1. 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.
  2. 2Add 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.
  3. 3Add 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.
  4. 4Whisk the mixture until well combined.
  5. 5Whisk the mixture until well combined.
  6. 6Whisk the mixture until well combined.
  7. 7Add the chicken thighs to the bowl with the marinade.
  8. 8Add the chicken thighs to the bowl with the marinade.
  9. 9Add the chicken thighs to the bowl with the marinade.
  10. 10Mix the chicken thighs with the marinade, ensuring they are well coated.
  11. 11Mix the chicken thighs with the marinade, ensuring they are well coated.
  12. 12Mix the chicken thighs with the marinade, ensuring they are well coated.
  13. 13Add broccoli florets to a separate bowl.
  14. 14Add broccoli florets to a separate bowl.
  15. 15Add broccoli florets to a separate bowl.
  16. 16Drizzle olive oil over the broccoli.
  17. 17Drizzle olive oil over the broccoli.
  18. 18Drizzle olive oil over the broccoli.
  19. 19Season 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.
  20. 20Season 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.
  21. 21Season 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.
  22. 22Cover the bowl with a lid and shake to evenly coat the broccoli.
  23. 23Cover the bowl with a lid and shake to evenly coat the broccoli.
  24. 24Cover the bowl with a lid and shake to evenly coat the broccoli.
  25. 25Pour the seasoned broccoli onto a baking sheet lined with parchment paper.
  26. 26Pour the seasoned broccoli onto a baking sheet lined with parchment paper.
  27. 27Pour the seasoned broccoli onto a baking sheet lined with parchment paper.
  28. 28Place the marinated chicken thighs on the baking sheet among the broccoli.
  29. 29Place the marinated chicken thighs on the baking sheet among the broccoli.
  30. 30Place the marinated chicken thighs on the baking sheet among the broccoli.
  31. 31Bake in the oven preheated to 400 degrees Fahrenheit.
  32. 32Bake in the oven preheated to 400 degrees Fahrenheit.
  33. 33Bake in the oven preheated to 400 degrees Fahrenheit.
  34. 34Once cooked, remove the baking sheet from the oven.
  35. 35Once cooked, remove the baking sheet from the oven.
  36. 36Once cooked, remove the baking sheet from the oven.
  37. 37Prepare the chili peanut sauce by combining chili crunch, peanut butter, olive oil, rice vinegar, sesame oil, and soy sauce in a tall container.
  38. 38Prepare the chili peanut sauce by combining chili crunch, peanut butter, olive oil, rice vinegar, sesame oil, and soy sauce in a tall container.
  39. 39Prepare the chili peanut sauce by combining chili crunch, peanut butter, olive oil, rice vinegar, sesame oil, and soy sauce in a tall container.
  40. 40Blend the sauce until creamy using an immersion blender.
  41. 41Blend the sauce until creamy using an immersion blender.
  42. 42Blend the sauce until creamy using an immersion blender.
  43. 43Serve cooked jasmine rice in bowls.
  44. 44Serve cooked jasmine rice in bowls.
  45. 45Serve cooked jasmine rice in bowls.
  46. 46Add roasted broccoli to the bowls with rice.
  47. 47Add roasted broccoli to the bowls with rice.
  48. 48Add roasted broccoli to the bowls with rice.
  49. 49Top with baked chicken thighs.
  50. 50Top with baked chicken thighs.
  51. 51Top with baked chicken thighs.
  52. 52Drizzle the chili peanut sauce generously over the chicken and broccoli.
  53. 53Drizzle the chili peanut sauce generously over the chicken and broccoli.
  54. 54Drizzle the chili peanut sauce generously over the chicken and broccoli.
  55. 55Garnish with chopped green onions.
  56. 56Garnish with chopped green onions.
  57. 57Garnish with chopped green onions.
  58. 58Sprinkle with white sesame seeds for a final touch.
  59. 59Sprinkle with white sesame seeds for a final touch.
  60. 60Sprinkle with white sesame seeds for a final touch.

Ingredients

  • 2 lbs chicken thighs
  • 2 lbs chicken thighs
  • 2 lbs chicken thighs
  • 3 Tbs chili crunch
  • 3 Tbs chili crunch
  • 3 Tbs chili crunch
  • 2 Tbs hot honey
  • 2 Tbs hot honey
  • 2 Tbs hot honey
  • 4 Tbs olive oil
  • 4 Tbs olive oil
  • 4 Tbs olive oil
  • 3.5 tsps salt
  • 3.5 tsps salt
  • 3.5 tsps salt
  • 3.5 tsps black pepper
  • 3.5 tsps black pepper
  • 3.5 tsps black pepper
  • 4 tsps onion powder
  • 4 tsps onion powder
  • 4 tsps onion powder
  • 4 tsps garlic powder
  • 4 tsps garlic powder
  • 4 tsps garlic powder
  • 24 ozs broccoli
  • 24 ozs broccoli
  • 24 ozs broccoli
  • 1 Tb peanut butter
  • 1 Tb peanut butter
  • 1 Tb peanut butter
  • 1 Tb rice vinegar
  • 1 Tb rice vinegar
  • 1 Tb rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 3 Tbs soy sauce
  • 3 Tbs soy sauce
  • 3 Tbs soy sauce
  • 2 cups jasmine rice, cooked
  • 2 cups jasmine rice, cooked
  • 2 cups jasmine rice, cooked
  • 0.25 cups green onion, chopped
  • 0.25 cups green onion, chopped
  • 0.25 cups green onion, chopped
  • 1 Tbs white sesame seeds
  • 1 Tbs white sesame seeds
  • 1 Tbs white sesame seeds

Equipment

bowlwhiskbaking sheetovenimmersion blenderserving bowls