Sheet-Pan Gochujang Honey Chicken Thighs with Broccoli

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 8 pieces (about 3 lb) bone-in skin-on chicken thighs
• 1.5 lb broccoli florets
• 3 tbsp gochujang paste
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 garlic cloves, grated
• 1 tbsp fresh ginger, grated
• 2 tbsp neutral oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp sesame seeds
• 3 sliced green onions
• 4 cups cooked white rice, for serving

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Pat the chicken thighs very dry with paper towels and season both sides with salt and the black pepper.
2. 2In a medium bowl whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, grated garlic, and ginger until smooth. Reserve glaze in a small bowl for finishing.
3. 3Toss the broccoli florets with neutral oil and the remaining salt on one side of the sheet pan. Nestle the chicken thighs skin-side up on the other side and brush generously with the remaining glaze.
4. 4Drizzle the chicken skin with the last tablespoon of oil. Roast on the middle rack for 25 minutes.
5. 5Remove the pan, brush the chicken with the reserved glaze, and toss the broccoli. Return to the oven and roast another 10–15 minutes until the chicken skin is sticky and deeply caramelized and an instant-read thermometer in the thickest part reads 175°F.
6. 6If you want extra char, broil on high for 1–2 minutes, watching closely so the honey doesn’t burn.
7. 7Rest the chicken 5 minutes on the pan. Sprinkle everything with sesame seeds and sliced green onions.
8. 8Serve two thighs and a generous scoop of broccoli over hot rice, spooning any pan juices over the top.