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Sheet Pan Ginger Orange Chicken Thighs

Close-up of glazed Sheet Pan Ginger Orange Chicken Thighs served with roasted broccoli and red peppers, garnished with sesame seeds.
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Make this easy, flavorful ginger orange chicken thighs recipe on one sheet pan for minimal cleanup. The chicken bakes up juicy with a sticky, sweet, and savory glaze.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, whisk together the orange juice, soy sauce, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and red pepper flakes to create the marinade.
  3. Place the chicken thighs in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for the glaze. 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 sheet pan.
  5. Toss the broccoli florets and red bell pepper pieces with a small amount of the reserved marinade and spread them on the other side of the sheet pan.
  6. Bake for 15 minutes.
  7. While the chicken bakes, pour the remaining 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 into a glaze, about 1-2 minutes. Remove from heat.
  8. After 15 minutes of baking, brush the chicken thighs generously with half of the prepared glaze. Return the pan to the oven and bake for another 5-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
  9. Remove the pan from the oven. Brush the chicken and vegetables with the remaining glaze.
  10. Garnish with sliced green onions and sesame seeds before serving immediately.

Notes

  • For crispier edges on the chicken, you can place the pan under the broiler for the last 1-2 minutes, watching closely to prevent burning the glaze.
  • If you prefer to use chicken breasts, reduce the cooking time by 5-7 minutes to prevent drying out.
  • You can substitute carrots or snap peas for the bell pepper if you wish.

Nutrition

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