Ingredients
Equipment
Method
- In a medium mixing bowl, combine the sweet chili sauce, soy sauce, olive oil, garlic powder, ginger powder, salt, and pepper. Whisk these ingredients together until smooth.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl and let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
- While the chicken marinates, preheat your oven to 425°F (220°C). Toss the broccoli florets with the sesame oil, a pinch of salt, and pepper. Spread them out evenly on a baking sheet, making sure they’re in a single layer to roast evenly.
- Place the broccoli in the preheated oven and roast for 15 to 20 minutes, turning halfway through, until the edges are golden and crispy.
- While the broccoli roasts, heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs along with any extra marinade. Cook for about 5-6 minutes on each side or until the chicken reaches an internal temperature of 165°F (75°C) and is caramelized and slightly sticky from the sauce.
- Remove the chicken from the skillet and let it rest for a couple of minutes. Serve the sweet-chili chicken alongside the roasted broccoli. Sprinkle the broccoli with sesame seeds if desired.
Notes
Marinate chicken up to 2 hours ahead to get more flavor. Roast broccoli in a single layer at high heat for the best crispiness. You can use tamari or coconut aminos instead of soy sauce for a gluten-free version. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to keep the chicken moist and the broccoli crisp.