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Sweet Chili Chicken Thighs with Roasted Broccoli

Close-up of glazed Sweet Chili Chicken Thighs served with vibrant roasted broccoli florets.

A quick and flavorful weeknight meal featuring tender chicken thighs coated in sweet chili sauce and served with crispy roasted broccoli.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1/4 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • salt and pepper to taste
  • 2 cups broccoli florets
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds (optional)

Instructions

  1. In a mixing bowl, combine sweet chili sauce, soy sauce, olive oil, garlic powder, ginger powder, salt, and pepper. Whisk until smooth.
  2. Add chicken thighs to the bowl and coat them with the marinade. Cover and marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
  3. Preheat your oven to 425°F (220°C). Toss broccoli florets with sesame oil, salt, and pepper. Spread on a baking sheet in a single layer.
  4. Roast broccoli for 15 to 20 minutes, turning halfway, until golden and crispy.
  5. While broccoli roasts, heat a skillet over medium-high heat. Add marinated chicken and any extra marinade.
  6. Cook chicken for 5-6 minutes per side, until internal temperature reaches 165°F (75°C) and it is caramelized.
  7. Let chicken rest for a few minutes. Serve chicken with roasted broccoli. Sprinkle with sesame seeds if desired.

Notes

  • Marinate chicken up to 2 hours ahead for enhanced flavor.
  • Roast broccoli in a single layer at high heat for maximum crispiness.
  • Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet to maintain chicken moisture and broccoli crispness.

Nutrition

Keywords: sweet chili chicken, roasted broccoli, easy dinner, weeknight meal, asian chicken, healthy chicken recipe