Sheet Pan Thai Chicken
A quick and flavorful one-pan meal featuring tender chicken and vibrant vegetables, all marinated in a zesty sauce inspired by Thai cuisine.
Ingredients
For the Chicken
- 1 pound chicken thighs or breasts
For the Marinade
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce Can substitute with tamari for gluten-free
- 2 tablespoons peanut butter Can substitute with almond butter for peanut allergy
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red pepper flakes Optional for spice
For the Vegetables
- 2 cups mixed vegetables (like bell peppers, broccoli, and carrots) Chopped into bite-sized pieces
For Garnish
- to taste fresh cilantro Chopped for garnish
Instructions
Preparation
- Gather all your ingredients. Rinse the chicken under cold water and pat it dry with paper towels. Chop your mixed vegetables into bite-sized pieces.
Marinating
- In a mixing bowl, combine vegetable oil, soy sauce, peanut butter, honey, minced garlic, minced ginger, and red pepper flakes. Stir well until blended.
- Add the chicken to the marinade and ensure it is well coated. Allow it to marinate for 15-30 minutes.
Cooking
- Preheat the oven to 400°F (200°C).
- On a baking sheet lined with parchment paper, arrange the marinated chicken and spread the mixed vegetables in a single layer.
- Bake for 25-30 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
- Check for doneness; the chicken should be browned and the vegetables tender. If needed, bake for an additional 5 minutes.
Serving
- Remove the sheet pan from the oven. Allow to cool slightly and garnish with chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. For meal prep, marinate the chicken and prep vegetables in advance.