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Sheet Pan Gochujang Chicken and Broccoli

Ingredients

  • 3 1/2 pounds chicken thighs and drumsticks, with skin on and bone-in
  • 1 pound of broccolini, woody ends and leaves removed
  • 1-2 red bell peppers, seeds removed and thinly slice
  • 1 onion, cut into bite-size chunks
  • 5 tablespoons soy sauce
  • 9 tablespoons gochujang paste
  • 1 teaspoon ground ginger
  • 2 teaspoons sesame oil
  • 2 tablespoons honey
  • 4 teaspoons of rice wine vinegar
  • cooked jasmine rice, for serving
  • lime wedges, for topping
  • chopped fresh cilantro, for topping

Instructions

  • Heat the oven to 450 degrees.
  • Place the vegetables and chicken into a large bowl.
  • Place the gochujang, soy sauce, ground ginger, sesame oil, honey and rice wine vinegar into a medium-size bowl. Whisk well to incorporate. Set aside.
  • Pour 3/4 to 1 cup of gochujang sauce on top of the chicken and vegetable mixture. Stir well to thoroughly coat the chicken and vegetables. Set aside the remaining sauce to use later on.
  • Pour the chicken and vegetable mixture onto a foil lined baking sheet. Be sure that the chicken is on top of the vegetables to evenly cook the chicken.
  • Place baking sheet into the oven and cook for 35 minutes or until the chicken reaches 165 degrees.
  • Remove the chicken from the oven and serve on top of cooked jasmine rice. Top each serving with a bit of remaining gochujang sauce, a squeeze of fresh lime juice and chopped fresh cilantro. Season to taste with soy sauce.