Gochujang-Glazed Chicken Thighs with Roasted Broccoli
Boneless chicken thighs get a sticky sweet-and-spicy glaze of Korean chili paste, honey, soy, and garlic, then roast on one sheet pan with broccoli florets until the edges caramelize. Serve over rice with a sprinkle of sesame seeds and green onions for an easy weeknight dinner with big flavor.
40 mins
4 servings
Ingredients
- 2 pounds Chicken Thigh (Boneless Skinless)
- 1 ½ pounds Broccoli Florets
- 3 cloves of Garlic
- 1 teaspoon Ginger
- 2 Green Onions And/Or Sesame Seeds
- 4 cups Cooked White Rice
- ½ teaspoon Kosher Salt
- 2 tablespoons Low-Sodium Soy Sauce
- 3 tablespoons Gochujang
- 1 tablespoon Rice Vinegar
- ¼ teaspoon Black Pepper
- 1 teaspoon Sesame Oil
- 2 tablespoons Vegetable Oil
- 1 tablespoon Sesame Seeds
- 2 tablespoons Honey
Directions
- Heat the oven to 425°F and line a large rimmed baking sheet with foil or parchment.
- In a bowl, whisk the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger into a smooth glaze. Set aside a few spoonfuls for brushing at the end.
- Pat the chicken thighs dry, add them to the bowl with the remaining glaze, and turn to coat well.
- Toss the broccoli with the vegetable oil, salt, and pepper and spread it over one side of the pan. Lay the chicken thighs flat on the other side.
- Roast for about 20 minutes, then brush the chicken with the reserved glaze and toss the broccoli.
- Roast 5 to 8 minutes more, until the chicken reaches 165°F and the glaze is sticky and browned at the edges.
- Rest the chicken a few minutes, then slice and serve over rice with the broccoli, topped with green onions and sesame seeds.
