Best Asian Barbecued Chicken With Vegetables Sheet Pan Dinner Recipes

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Sheet-Pan Gochujang Chicken and Roasted Vegetables image

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.

Provided by Yewande Komolafe

Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

Steps:

Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

ASIAN BARBECUED CHICKEN WITH VEGETABLES SHEET-PAN DINNER

Asian Barbecued Chicken with Vegetables Sheet-Pan Dinner image

Chicken thighs are glazed with an Asian-inspired barbecue sauce before being roasted with a colorful combo of broccoli and carrots, seasoned with a sesame-Sriracha sauce. The result is an easy meal with a lot of flavor and minimal cleanup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1/2 cup hoisin sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon plus 2 teaspoons Sriracha sauce
4 teaspoons toasted sesame oil
1 teaspoon grated peeled gingerroot
1 clove garlic, finely chopped
1 tablespoon honey
1 tablespoon vegetable oil
2 teaspoons sesame seed
3/4 teaspoon salt
1 1/2 cups ready-to-eat baby-cut carrots
3 cups broccoli florets (about 7 oz)
8 bone-in chicken thighs, skin removed (about 3 lb)
1/4 teaspoon pepper

Steps:

Heat oven to 425°F.
In small bowl, mix hoisin sauce, rice vinegar, 1 tablespoon of the Sriracha sauce, 2 teaspoons of the sesame oil, the gingerroot and garlic. Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving.
In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve remaining honey mixture.
Spray large rimmed sheet pan with cooking spray. Season chicken with remaining 1/2 teaspoon salt and the pepper. Place chicken on one side of the pan; brush both sides of chicken with hoisin mixture, reserving remaining. Add carrots in single layer to other side of pan. Roast 10 minutes.
Meanwhile, in medium bowl, toss broccoli with remaining honey mixture.
Brush tops of chicken with remaining hoisin mixture, and add the broccoli to the carrots. Bake 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are lightly brown and just tender. Brush reserved 1/4 cup hoisin mixture onto chicken, and serve.

Nutrition Facts : Calories 510, Carbohydrate 28 g, Cholesterol 225 mg, Fat 3 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 17 g, TransFat 0 g

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Asians are known for their love for barbecued food. Amongst the many, Asian barbecued chicken stands out as a popular Asian dish that many people love. This flavorful dish is a total delight to the taste buds, an irresistible combination of juicy chicken, savory veggies, and a perfect blend of complementary spices. As a favorite meal for many, Asian barbecued chicken with vegetables can easily be whipped up as a sheet pan dinner recipe. Preparing the dish is not only simple, but it’s also budget-friendly, healthy and delicious. The juicy tender chicken is seasoned with a blend of Asian-flavored spices, with the vegetables enhanced with the same spices to create the ultimate dining experience. The dish is a perfect choice when looking to impress friends and family with a quick, easy to prepare and serve dinner recipe.

Ingredients

For the chicken

- 4 boneless chicken breasts (skinless) - 1 cup teriyaki sauce - 2 tablespoons of honey - 1 tablespoon of garlic (finely chopped) - 1 tablespoon of ginger (finely chopped) - 1 tablespoon red pepper flakes

For the vegetables

- 2 cups of broccoli florets - 2 cups of cauliflower florets - 1 large onion (sliced) - 1 red pepper (seeded and sliced) - 1 yellow pepper (seeded and sliced) - 2 tablespoon of sesame oil - 2 tablespoon of soy sauce - 1 tablespoon of cornstarch

Preparation

Preparing the chicken

1. Preheat your oven to 425°F 2. Line a sheet pan with parchment paper, set aside. 3. In a bowl, mix the teriyaki sauce, honey, garlic, ginger, and red pepper flakes. Stir the mixture until everything is combined. 4. Pour the mixture over the chicken breasts making sure to coat each chicken breast with the marinade evenly. 5. Let the chicken marinate in the sauce for at least 15 minutes. 6. Arrange the chicken on your prepared sheet pan. 7. Bake for 25-30 minutes or until the chicken is cooked through.

Preparing the vegetables

1. While the chicken is cooking, combine soy sauce, sesame oil, and cornstarch in a small bowl. 2. In a separate mixing bowl, combine the cauliflower, broccoli, red pepper, yellow pepper, and the sliced onions. 3. Pour the mixture of soy sauce, sesame oil, and cornstarch into the mixing bowl, toss the vegetables until they are completely coated with the mixture. 4. Once the timer goes off on the chicken, add the vegetables to the sheet pan with the chicken, arranging them around the chicken breast. 5. Place the sheet pan back in the oven and bake for an additional 20-25 minutes, or until the vegetables become tender. 6. Once ready, remove the sheet pan from the oven and let it cool down for a few minutes.

Serving

Serve the chicken with the vegetables straight from the sheet pan or transfer them to a platter to serve. You can also garnish it with a sprinkle of sesame seeds and chopped green onions for an ultimate Asian-inspired presentation.

Conclusion

Preparing an Asian barbecued chicken with vegetables sheet pan dinner recipe is quite simple and in no time, you have a wonderful meal on your hands. The savory aroma that fills the room while the meal is cooking, leaves you anticipating the deliciousness that is about to follow. It is a recipe that is well worth repeating, and you can experiment with different spices to adjust the dish to your taste. Whether it's the sweet marinade, the flavorful spices or the tender and juicy chicken, it’s a favorite that will leave your family and friends wanting more.

Valuable Tips for Making Asian Barbecued Chicken with Vegetables Sheet Pan Dinner Recipes

If you're looking for a healthy, flavorful, and easy-to-make meal, Asian barbecued chicken with vegetables sheet pan dinner recipe is a perfect choice. Sheet pan dinners are great because they are packed with flavors, require minimal preparation and clean-up, and provide a complete meal in just one pan. Here are some valuable tips for making Asian barbecued chicken with vegetables sheet pan dinner recipes.

Choose the Right Cut of Chicken

The first crucial step in making any chicken dish is choosing the right cut of chicken. Boneless, skinless chicken breasts, and thighs are the most common choices for sheet pan dinner recipes. Both cuts cook evenly and quickly, making them a perfect choice for weeknight meals. However, thighs are more flavorful and juicier than breasts, so they're preferred by many.

Marinate the Chicken

Marinating the chicken is an essential step for infusing the meat with flavor and moistness. For Asian barbecued chicken with vegetables sheet pan dinner recipes, you can choose to use a store-bought marinade or make your own. If you're making your marinade, you can use a mixture of soy sauce, honey, ginger, garlic, sesame oil, and rice vinegar. Allow the chicken to marinate for at least an hour or overnight in the fridge for maximum flavor.

Don’t Overcrowd the Pan

One mistake that many people make when making sheet pan dinners is overcrowding the pan. Overcrowding the pan leads to uneven cooking, resulting in some vegetables being overcooked and others undercooked. It also increases the cooking time, resulting in dry and tough chicken. The solution is to use a large sheet pan and spread out the meat and vegetables evenly, leaving space between them.

Use Plenty of Vegetables

Sheet pan dinners are all about getting a complete meal in one pan, including veggies. Even more, it's essential to use vegetables that cook at the same rate as chicken. Bell peppers, onions, broccoli, and snap peas are some great options to include in your Asian barbecued chicken with vegetables sheet pan dinner recipes.

Cut the Vegetables Evenly

To achieve even cooking, cut the vegetables into small and even pieces. Smaller pieces are easier to cook, and they also cook faster, and you don't want the vegetables to be overcooked or undercooked.

Use the Right Cooking Temperature

The cooking temperature is an essential aspect of making sheet pan dinners, and you should get it right if you want your meal to come out perfect. A 425°F cooking temperature is ideal for Asian barbecued chicken with vegetables sheet pan dinner recipes. At this temperature, the chicken and vegetables will cook evenly and come out golden brown and crispy.

Add the Vegetables at the Right Time

As previously mentioned, not all vegetables cook at the same rate. Therefore, you must add vegetables at the right time. Delicate vegetables like snap peas and broccoli must be added halfway through the cooking time to avoid overcooking.

Brush More Sauce

Halfway through cooking, brush more sauce on the chicken to add more flavor and prevent it from drying out.

Broil at the End

For even crispier skin, turn the sheet pan to broil for the last two minutes of cooking. Broiling caramelizes the sauce on the chicken and vegetables and makes everything crispy.

Let the Meat Rest

Once the chicken is cooked, don't serve it immediately. Allow the meat to rest for at least 5 minutes before slicing it. Allowing the meat to rest ensures that the juices distribute evenly, making the chicken moist and tender. In conclusion, making Asian barbecued chicken with vegetables sheet pan dinner recipes is easy if you follow these valuable tips. Marinate the chicken, choose the right cut, don't overcrowd the pan, use plenty of vegetables, cut them evenly, use the right cooking temperature, add the vegetables at the right time, brush more sauce, broil at the end, and let the meat rest. Enjoy!