Sheet Pan Gochujang Chicken Thighs
Bold and flavorful, this sheet pan Gochujang Chicken thighs recipe includes roasted veggies for a full meal!
Servings: 4
Calories: 528kcal
Ingredients
- 3/4 cup gochujang paste
- 4 tbsp hot honey
- 3 tbsp soy sauce
- 4 tbsp olive oil
- 1 tbsp toasted sesame oil
- 4 boneless chicken thighs
- 1 head head cauliflower, cut into medium-large florets
- 4 large shallots, halved
- 1 tsp kosher salt
- scallions, thinly sliced
Instructions
- Preheat the oven to 425F.
- In a large mixing bowl, combine the gochujang, hot honey, soy sauce, olive oil, and sesame oil. Add the chicken to the bowl and toss until fully coated. Let the chicken marinate, covered for at least one hour or up to six hours.
- Arrange the chicken, cauliflower, and shallots on a lightly greased baking sheet. Drizzle the remaining marinade over the cauliflower and shallots and using your hands, mix the marinade into them. Season everything with salt before baking.
- Bake for 20–25 minutes, or until the internal temperature of the chicken has reached 165°F. To crisp your chicken thighs, turn the broiler on high and move the sheet pan up to the top rack. Broil for 2-3 minutes, keeping a close eye on them so they don't burn.
- Divide the chicken, cauliflower, and shallots between four plates. Serve with rice, ramen noodles, or more vegetables.
Notes
Notes:
- If the shallots and cauliflower are ready before the chicken, you can remove them and place them on a plate until the chicken is finished cooking.
- If you don't plan on serving this with a filling side dish, consider doubling the cauliflower and shallots and baking them on their own pan.
- Add 1/2 tbsp of miso paste to the marinade for more umami flavor.
Nutrition
Calories: 528kcal | Carbohydrates: 8g | Protein: 23g | Fat: 23g | Cholesterol: 111mg | Sodium: 677mg | Potassium: 785mg | Fiber: 4g | Sugar: 22g | Vitamin A: 89IU | Vitamin C: 71mg | Calcium: 54mg | Iron: 2mg
