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5 from 5 votes

Szechuan Chicken Sheet Pan Dinner

Chicken thighs, broccoli florets and red onion in a spicy-sweet marinade.
Prep Time5 mins
Cook Time25 mins
Course: dinner
Cuisine: Asian
Servings: 4


The chicken marinade:

  • 1/3 cup honey
  • 1/4 cup Tamari sauce (or, use soy sauce)
  • 1 tablespoon rice or white wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons (or more, to taste) garlic chili sauce
  • 1 tablespoon minced ginger
  • Grinds of black pepper
  • 1 generous tablespoon cornstarch
  • 4 skin-on, bone-in chicken thighs

The vegetables:

  • 1 large red onion, thickly sliced into half moons
  • 1 medium head of broccoli, cut into florets
  • Olive oil -- a light sprinkling for the vegetables

For serving:

  • Hot, cooked jasmine rice


  • In a medium bowl, whisk together the marinade ingredients. Add the chicken thighs, and let them marinate for at least 10 minutes. Meanwhile, preheat the oven to 425°F.
  • Put the vegetables on a large baking sheet and drizzle them with olive oil. Toss the vegetables to coat. Nestle the chicken amongst the vegetables. Pour the remaining marinade over the chicken and vegetables.
  • Bake until the vegetables have caramelized and the chicken is nicely browned -- the chicken should register 165°F when tested with an instant-read thermometer -- 20 to 25 minutes. Serve with jasmine rice.