Sheet Pan Chili Crunch Chicken Thighs

Ingredients

2 lbs chicken thighs

3 Tbs @momofukugoods chili crunch

2 Tbs hot honey

4 Tbs olive oil

3 1/2 tsps salt

3 1/2 tsps black pepper

4 tsps onion powder

4 tsps garlic powder

24 ozs broccoli

1 Tb peanut butter

1 Tb rice vinegar

1 tsp sesame oil

3 Tbs soy sauce

2 cups jasmine rice, cooked

1/4 cups green onion, chopped

1 Tbs white sesame seeds

Directions

1

Preheat the oven to 400°F.

2

Prepare the chicken thighs by trimming off excess fat and add to a bowl.

3

Prepare the marinade by mixing together 2 tbsp chili crunch, 1 tbsp hot honey, 2 tbsp olive oil, 1.5 tsp salt, 1.5 tsp black pepper, 2 tsp onion powder and 2 tsp garlic powder.

4

Rub the marinade all over the chicken thighs, making sure to get some of the marinade under the skin. If using skinless thighs, just rub the marinade all over. Set aside and let it marinate for about 10 minutes.

5

Toss the broccoli with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 2 tsp onion powder and 2 tsp garlic powder.

6

Line a large baking sheet with parchment paper. Add the broccoli to the sheet in a single layer, leaving space for the chicken thighs. Add the marinated chicken thighs to the baking sheet in the empty spaces.

7

Place in the oven and bake for about 35-40 minutes until the chicken skin is golden brown and crispy. Make sure the internal temperature of the chicken thighs has reached 165°F.

8

While the chicken is baking, prepare chili peanut sauce by blending together 1 tbsp chili crunch, 1 tbsp peanut butter, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp salt, 1 tsp black pepper, 1 tbsp honey and 3 tbsp soy sauce.

9

Serve the chicken and broccoli on top of a bed of cooked jasmine rice. Drizzle over the chili peanut sauce and sprinkle with chopped green onion and white sesame seeds. Enjoy!

Notes

Maybe not hot honey and substitute regular honey