Thai cuisine is an all-time favorite for a balance of sweet, savory and spicy flavors, which the recipe below brings tastefully together. With a Thai-inspired marinade, this sheet pan meal of chicken and veggies is ultra flavorful. And it couldn't be simpler to make.
The Thai chili sauce lends a combination of sweet and spicy flavors to this dish, but it's the bird chili that adds the real heat. If you're sensitive to spice, feel free to use less chili or leave it out entirely. The finished recipe will still be delicious and richly flavored.
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Cooktop Cove
Thai-inspired sheet pan chicken and veggies
6
30 minutes
30 minutes
1 hour
6 chicken bone-in, skin-on chicken thighs
¼ cup honey
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon sweet Thai chili sauce
1 tablespoon fish sauce
Juice of 1 lime
5 cloves garlic, minced
1 Thai bird chili, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 red onion, thinly sliced
¼ cup chopped cilantro
Place the chicken thighs in a large plastic bag. Whisk together the honey, oil, soy sauce, chili sauce, fish sauce, lime juice, garlic and chili. Pour half of the mixture into the bag with the chicken thighs, and coat evenly. Marinate 30 minutes in the fridge.
Preheat the oven to 400° Fahrenheit. Toss the vegetables with the other half of the chili mixture, and arrange them on the edges of a greased sheet pan. Arrange the chicken in the middle, and drizzle with any remaining marinade from the bag.
Roast 25 minutes, until the chicken is golden brown, tossing the vegetables about halfway through the cooking.
