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Sheet Pan Ginger Orange Chicken Thighs

Three pieces of glazed Sheet Pan Ginger Orange Chicken Thighs served with roasted broccoli and red peppers.
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Make flavorful ginger orange chicken thighs entirely on one sheet pan for a simple weeknight dinner with easy cleanup.

Ingredients

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  • 1.5 lb boneless, skinless chicken thighs
  • 1/2 cup fresh orange juice
  • 1/4 cup soy sauce or tamari
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 cup broccoli florets
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)
  • 1 teaspoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a medium bowl, whisk together the orange juice, soy sauce, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and black pepper. This is your marinade and glaze base.
  3. Place the chicken thighs in a large zip-top bag or shallow dish. Pour half of the marinade mixture over the chicken, reserving the other half for later use. Marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  4. Remove the chicken from the marinade, letting excess drip off. Place the chicken thighs on one side of the prepared baking sheet.
  5. Toss the red bell pepper pieces and broccoli florets with a small amount of the reserved marinade. Spread the vegetables on the other side of the baking sheet.
  6. Bake for 15 minutes.
  7. While the chicken bakes, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes. Remove from heat.
  8. After 15 minutes of baking, brush the chicken and vegetables generously with half of the thickened orange ginger glaze.
  9. Return the sheet pan to the oven and bake for another 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove from the oven. Brush the chicken and vegetables with the remaining glaze. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • For crispier edges on the chicken, you can briefly place the sheet pan under the broiler for the last 1-2 minutes, watching carefully to prevent burning the glaze.
  • If you prefer to use skin-on, bone-in thighs, increase the total cooking time by about 10 to 15 minutes.
  • Use any firm, oven-safe vegetable you like, such as carrots or zucchini, in place of the bell pepper or broccoli.

Nutrition

Find it online: https://afripaket.com/sheet-pan-ginger-orange-chicken-thighs/