There is nothing that beats a quick weeknight dinner that is bursting with flavor, and this sheet pan soy-glazed chicken thighs does just that. It needs about 30 minutes to sit in the marinade — no resting overnight or prepping before heading off to work — and packs in so much flavor. Easier and healthier than take out, but just as satisfying!
Add sliced scallions a few minutes before the chicken is finished cooking for a unique and more subtle onion flavor. I love serving this with rice and edamame or bok choy to make a complete meal.
Don’t forget to spoon the extra marinade sauce from the pan on top! Make this for a crowd the next time you host a dinner party because it is seriously impressive and comes together in no time.
Sheet pan soy-glazed chicken thighs is the perfect weeknight meal — 30 minutes in the marinade and 20 minutes in the oven. Easier and healthier than take-out!
- 1/3 cup reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon ginger paste
- 2 cloves garlic, minced
- 1 and 3/4 lbs. chicken thighs (about 8 )
- 3 scallions, cut into thirds
- 1 tablespoon sesame seeds
- Prepare the marinade by combining soy sauce, honey, sesame oil, rice wine vinegar, ginger paste, and garlic in a large bowl, then whisk to combine. Place chicken thighs in marinade, cover, and let sit at room temperature for 30 minutes.
- Preheat oven to 450 F. Remove chicken thighs and place on a rimmed baking sheet. Bake for 15 minutes, then scatter the scallions on the tray and sprinkle everything with sesame seeds. Return to oven and bake for an additional 5-7 minutes, or until chicken is fully cooked through.