Teriyaki Sheet Pan Chicken Thighs
Slathered in a sweet, savory teriyaki sauce, these sheet pan chicken thighs are about as easy as dinner gets—roasted right alongside garlicky broccoli for a meal the whole family will actually look forward to.
Servings: 6 servings
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/2 cup low-sodium teriyaki sauce
- 2 tablespoons avocado oil or light olive oil
- 2 cloves garlic grated to a paste or finely minced
- 1 tablespoon grated ginger root
- 3 tablespoons low-sodium soy sauce
- 2 large broccoli crowns cut into florets
- 2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Optional garnishes
- Sesame seeds
- Scallions thinly sliced
Instructions
- Remove the thighs from the fridge at least 20 minutes before you plan to cook—they’ll cook more evenly once they hit the heat.
- In a large bowl, whisk the soy sauce with the garlic and ginger until combined.
- Add the thighs to the bowl and toss gently to coat. You won’t have much sauce, and that’s fine, it’s meant to lightly season rather than drench. Arrange the chicken on one side of a parchment-lined sheet pan, leaving a little breathing room between pieces so they roast rather than steam.
- Cut the florets of broccoli from the crown and rinse well, then dry thoroughly.
- Add half the florets to the same bowl you used for the chicken (no need to wash it). Drizzle with a bit of avocado oil, then sprinkle on half of the garlic powder, salt, and pepper. Toss well to coat. Repeat with the remaining florets, oil, and seasoning. Doing it in two rounds like this means every piece gets seasoned. Spread the broccoli out on the empty side of the sheet pan.
- Slide the pan into the oven and bake for 18 minutes. Then check the thickest part of your largest thigh with a digital thermometer—you’re aiming for about 160°F. If it’s not quite there, give it another 3 to 5 minutes and check again. If you’d like a sticky, slightly charred glaze, this is the moment to brush on a little teriyaki sauce.
- Once the chicken’s done, pull the pan and let it rest for 5 minutes—don’t skip this, it keeps the thighs juicy.
- If you haven’t already brushed on sauce, do it now, and finish with a scatter of sesame seeds and sliced scallions, if you’re using them.
Notes
Nutritional info: 1 serving = 1 sauced chicken thigh and about 1 cup of broccoli.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 10g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Fiber: 2g | Sugar: 5g
