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Hoisin Sriracha Sheet Pan Chicken Recipe

Hoisin Sriracha Sheet Pan Chicken  Recipe
Hoisin Sriracha Sheet Pan Chicken Recipe photo by Taste of Home
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Hoisin Sriracha Sheet Pan Chicken Recipe

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The convenience and simplicity of this chicken dinner make it extra awesome. Change up the veggies throughout the year—the sticky-spicy-sweet sauce is good on all of them! —Julie Peterson, Crofton, Maryland
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1/3 cup hoisin sauce
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons Sriracha Asian hot chili sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 4 bone-in chicken thighs (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium sweet potato, cut into 3/4-inch cubes
  • 2 tablespoons olive oil, divided
  • 4 cups fresh cauliflowerets
  • 1 medium sweet red pepper, cut into 3/4-inch pieces
  • Sesame seeds, optional

Directions

Preheat oven to 400°. Whisk together the first eight ingredients. Set aside.
Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined 15x10x1-in. sheet pan. Drizzle with 1 tablespoon olive oil and a third of hoisin mixture; toss to coat.
Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with remaining sauce. If desired, sprinkle with sesame seeds. Yield: 4 servings.

Test Kitchen tips
  • Want starch? Boil up some brown rice while this roasts.
  • Broccoli is an easy substitute for the cauliflower in this flavorful dish.
  • Save the leftovers for hoisin sriracha sandwiches.
  • Originally published as Hoisin Sriracha Sheet Pan Chicken in Taste of Home February/March 2018

    Nutritional Facts

    1 serving: 490 calories, 24g fat (5g saturated fat), 81mg cholesterol, 1665mg sodium, 40g carbohydrate (23g sugars, 5g fiber), 28g protein.

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    • 1/3 cup hoisin sauce
    • 1/3 cup reduced-sodium soy sauce
    • 2 tablespoons maple syrup
    • 2 tablespoons Sriracha Asian hot chili sauce
    • 1 tablespoon rice vinegar
    • 2 teaspoons sesame oil
    • 2 garlic cloves, minced
    • 1/2 teaspoon minced fresh gingerroot
    • 4 bone-in chicken thighs (6 ounces each)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 medium sweet potato, cut into 3/4-inch cubes
    • 2 tablespoons olive oil, divided
    • 4 cups fresh cauliflowerets
    • 1 medium sweet red pepper, cut into 3/4-inch pieces
    • Sesame seeds, optional
    1. Preheat oven to 400°. Whisk together the first eight ingredients. Set aside.
    2. Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined 15x10x1-in. sheet pan. Drizzle with 1 tablespoon olive oil and a third of hoisin mixture; toss to coat.
    3. Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with remaining sauce. If desired, sprinkle with sesame seeds. Yield: 4 servings.

    Test Kitchen tips
  • Want starch? Boil up some brown rice while this roasts.
  • Broccoli is an easy substitute for the cauliflower in this flavorful dish.
  • Save the leftovers for hoisin sriracha sandwiches.
  • Originally published as Hoisin Sriracha Sheet Pan Chicken in Taste of Home February/March 2018

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