Spicy Honey Garlic Chicken

A vibrant, flavorful sheet pan dinner featuring juicy chicken coated in a spicy honey-garlic glaze, roasted with colorful vegetables for a quick, satisfying meal.

This dish is my go-to when I want a flavorful dinner without much cleanup or fuss.

Ingredients

• Chicken: 4 boneless skinless chicken thighs (about 600 g)
• Marinade & Glaze: 3 tbsp honey, 3 tbsp soy sauce, 2 tbsp olive oil, 4 garlic cloves minced, 1 tbsp sriracha (or more to taste), 1 tsp smoked paprika, 1/2 tsp ground black pepper, 1/2 tsp salt
• Vegetables: 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 red onion cut into wedges, 200 g broccoli florets, 1 medium zucchini sliced, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• Garnish (optional): 2 tbsp chopped fresh cilantro or parsley, 1 tsp sesame seeds

Instructions

Preheat Oven:

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil.

Mix Marinade:

In a bowl whisk together honey soy sauce olive oil minced garlic sriracha smoked paprika black pepper and salt.

Marinate Chicken:

Pat chicken thighs dry. Place them in a large bowl or zip-top bag and pour half the marinade over them. Toss to coat and let marinate while you prepare the vegetables.

Prepare Vegetables:

In a separate bowl toss bell peppers red onion broccoli and zucchini with 1 tbsp olive oil 1/2 tsp salt and 1/4 tsp pepper.

Arrange on Sheet Pan:

Spread vegetables evenly on the prepared sheet pan. Nestle marinated chicken thighs among the vegetables. Reserve remaining marinade for glazing.

Roast:

Roast for 25 minutes. Remove pan brush chicken with reserved marinade and return to oven.

Finish Roasting:

Roast for an additional 5 7 minutes or until chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender.

Garnish and Serve:

Garnish with fresh cilantro or parsley and sesame seeds before serving.

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My family gathers eagerly for this dish as the spicy sweet aroma fills the kitchen and the meal always brings smiles to the table.

Notes

For extra heat increase sriracha or add red chili flakes. Substitute chicken breasts for thighs if preferred adjust cooking time accordingly. Serve with steamed rice or quinoa for a complete meal.

Required Tools

Baking sheet Mixing bowls Whisk Knife and cutting board Pastry brush (for glaze)

Nutritional Information

Calories 325 Total Fat 11 g Carbohydrates 28 g Protein 29 g per serving

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Enjoy this easy flavorful dish all year round by adjusting the heat level to your preference.

Recipe FAQs

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal for juiciness and flavor, but breasts can be used with adjusted cooking time.

→ Can I adjust the spice level?

Yes, increase the amount of sriracha or add red chili flakes to boost the heat according to your preference.

→ What vegetables are included in the roasting mix?

Red and yellow bell peppers, broccoli florets, zucchini slices, and red onion wedges form a colorful and flavorful vegetable medley.

→ How do I ensure the chicken is cooked properly?

Roast until the internal temperature reaches 74°C (165°F), and chicken is no longer pink inside.

→ Are there common allergens in this dish?

It contains soy from soy sauce and sesame if seeds are used. Gluten may be present depending on the soy sauce; opt for gluten-free if needed.