Sticky Sweet Chili Chicken Sheet Pan
Sweet chili sauce does most of the work here, but a little lime, garlic and ginger keeps dinner from tasting like straight bottled sauce. Bite-size chicken thighs roast alongside broccoli and red pepper, then everything gets a light coating of clean reserved sauce just before serving.
This is an oven dinner, not a battered takeout-style chicken recipe. Expect tender, unbreaded pieces with some caramelized edges, softened peppers and broccoli with browned tips. The sauce gives the chicken a sticky finish without turning the entire tray into a deep pool of glaze.
The most useful bit of preparation is also the simplest: put two tablespoons of sauce into a separate bowl before the raw chicken goes anywhere near it. That small amount is enough to refresh the flavor at the end, and there is no used marinade to worry about. Get the rice going while the tray is in the oven if you want something underneath to catch the sauce.
Questions You May Have
Which sweet chili sauce should I buy?
Look for Thai sweet chili sauce, the sweet red dipping sauce with chili flecks. Hot chili sauce, sriracha and chili crisp are different products and will not give the same balance. Brands vary in heat and sweetness, so taste the sauce mixture before adding raw chicken.
Can I use chicken breast?
Yes, cut boneless, skinless breasts into the same 1-inch pieces. They can cook faster and dry out more readily, so start checking early and take the tray out once the thickest pieces reach 165°F and the vegetables are tender.
Why is my tray watery?
Crowding traps steam. Dry the vegetables well and spread everything in one layer with little gaps. If your broccoli or pepper is particularly large, use two pans rather than piling food on top of food. Frozen broccoli releases more water; fresh is the better choice for this method.
Is the chicken done when the sauce looks brown?
Not necessarily. Sugar can brown before the chicken is cooked through. Check several of the largest pieces with an instant-read thermometer; each needs to reach at least 165°F. The timing is a guide, not a replacement for that check.
What You Need
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3 cups fresh broccoli florets, about 1 1/2 inches wide
1 large red bell pepper, cut into 1-inch pieces
1 tablespoon neutral oil, plus a little for greasing the foil
1/2 cup Thai sweet chili sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh lime juice
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
2 scallions, thinly sliced (optional)
1 teaspoon sesame seeds (optional)
Cooked rice, for serving (optional)
Equipment: a 13-by-18-inch rimmed metal sheet pan, foil, mixing bowls, tongs or a spatula, and an instant-read thermometer. Keep a second tray available if the first is crowded.
How to Make Sticky Sweet Chili Chicken Sheet Pan
Heat the oven to 425°F with a rack in the middle. Line a 13-by-18-inch rimmed metal sheet pan with foil and lightly oil it. Use two pans if needed to avoid crowding.
Whisk the sweet chili sauce, soy sauce, lime juice, garlic and ginger together. Spoon 2 tablespoons into a separate clean bowl and set aside before any sauce touches raw chicken.
Pat the chicken dry with paper towels; do not rinse it. Toss the chicken with the remaining sauce. In a separate bowl, toss the broccoli and red pepper with the tablespoon of oil.
Spread the chicken and vegetables on the prepared pan in a single layer, leaving small gaps. Discard any sauce remaining in the raw-chicken bowl.
Roast for 12 minutes, then use tongs or a spatula to turn the chicken and stir the vegetables. Roast for another 8–13 minutes, or longer as needed, until several of the thickest chicken pieces register at least 165°F and the vegetables are tender. If using two pans, switch their positions when stirring.
Set the hot pan on a heatproof surface. With clean utensils, toss the cooked chicken and vegetables with the reserved clean sauce. Add the optional scallions and sesame seeds. Serve with cooked rice if desired.
Small Details That Help
Keep the chicken pieces similar in size so there is less difference between the first piece to cook and the last. Leave broccoli florets large enough to retain some bite; tiny loose buds tend to scorch sooner than the stems soften.
Foil makes the sticky edges easier to clean up, but it still benefits from a light coating of oil. Use a rimmed metal pan rather than a shallow cookie sheet so cooking juices stay contained. There is no need to broil the tray: the sugary sauce can burn quickly under direct heat.
For serving, spoon the chicken and vegetables over rice, or enjoy them on their own. The scallions add a fresh onion bite and the sesame seeds a little texture; both are optional, so leave either off if you prefer.
Storing and Reheating
Choose Thai sweet chili sauce, not hot chili sauce or chili crisp. Times are a guide; check chicken with a food thermometer. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F). Keep at 40°F or below for 3–4 days and reheat to 165°F. Cool and refrigerate cooked rice promptly too.
For reheating, add a small splash of water to keep the chicken from drying out, cover loosely and heat until the center reaches 165°F. In a microwave, stir partway through and check more than one spot. The broccoli will be softer the second time around.
Printable Recipe
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Sticky Sweet Chili Chicken Sheet Pan
Unbreaded chicken thighs, broccoli and red pepper roast together with a sweet chili, lime and ginger sauce. A clean reserved spoonful of sauce adds a sticky finish.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups fresh broccoli florets, about 1 1/2 inches wide
- 1 large red bell pepper, cut into 1-inch pieces
- 1 tablespoon neutral oil, plus a little for greasing the foil
- 1/2 cup Thai sweet chili sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon finely grated fresh ginger
- 2 scallions, thinly sliced (optional)
- 1 teaspoon sesame seeds (optional)
- Cooked rice, for serving (optional)
Instructions
- Heat the oven to 425°F with a rack in the middle. Line a 13-by-18-inch rimmed metal sheet pan with foil and lightly oil it. Use two pans if needed to avoid crowding.
- Whisk the sweet chili sauce, soy sauce, lime juice, garlic and ginger together. Spoon 2 tablespoons into a separate clean bowl and set aside before any sauce touches raw chicken.
- Pat the chicken dry with paper towels; do not rinse it. Toss the chicken with the remaining sauce. In a separate bowl, toss the broccoli and red pepper with the tablespoon of oil.
- Spread the chicken and vegetables on the prepared pan in a single layer, leaving small gaps. Discard any sauce remaining in the raw-chicken bowl.
- Roast for 12 minutes, then use tongs or a spatula to turn the chicken and stir the vegetables. Roast for another 8–13 minutes, or longer as needed, until several of the thickest chicken pieces register at least 165°F and the vegetables are tender. If using two pans, switch their positions when stirring.
- Set the hot pan on a heatproof surface. With clean utensils, toss the cooked chicken and vegetables with the reserved clean sauce. Add the optional scallions and sesame seeds. Serve with cooked rice if desired.
Notes
Choose Thai sweet chili sauce, not hot chili sauce or chili crisp. Times are a guide; check chicken with a food thermometer. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F). Keep at 40°F or below for 3–4 days and reheat to 165°F. Cool and refrigerate cooked rice promptly too.
More Dinner Ideas
Hawaiian Chicken Sheet Pan
Best Hawaiian BBQ Chicken
Salmon with Lemon Cream Sauce
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