Sprig Originals's kitchen / Sheet-Pan Char Siu Chicken Thighs with Broccoli
Sheet-Pan Char Siu Chicken Thighs with Broccoli
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Everything roasts on one tray: sticky five-spice glazed chicken thighs on one side, broccoli that catches the drippings on the other. The glaze is three pantry jars whisked in a bowl, the skin crisps under a quick blast of broiler heat, and the only thing you wash is the mixing bowl. Weeknight Chinese takeaway flavour with about fifteen minutes of actual work.
Ingredients
Glaze
- 1/3 cup hoisin sauce
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
- 1 tsp Chinese five-spice powder
Sheet Pan
- 8 bone-in, skin-on chicken thighs (about 3 lb)
- 1 1/2 lb broccoli, cut into large florets
- 1 tbsp toasted sesame oil
- 3/4 tsp kosher salt
- 4 scallions, thinly sliced
- 1 tbsp sesame seeds
Instructions
- Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with foil. In a big bowl, whisk the hoisin, honey, soy sauce, garlic, ginger and five-spice into a smooth glaze; spoon about a third of it into a small bowl and set aside for later.
- Pat the chicken thighs dry and toss them in the bowl with the remaining glaze until coated. Arrange them skin side up in a single layer across two-thirds of the sheet pan, leaving the rest of the pan bare. Roast for 20 minutes.
- Meanwhile, toss the broccoli with the sesame oil and salt in the same bowl (no need to wash it). Pull the pan out, pile the broccoli onto the empty third and into any gaps between the thighs, and brush the chicken with half the reserved glaze. Return to the oven for 15 minutes, until the broccoli edges are browned and the chicken registers 175°F (79°C) at the bone.
- Brush the chicken with the last of the reserved glaze, switch the oven to broil, and broil on the upper-middle rack for 2 to 3 minutes, watching closely, until the skin is lacquered and blistered in spots.
- Let the pan rest 5 minutes, then scatter the scallions and sesame seeds over everything. Spoon the sticky pan juices over the chicken and broccoli and serve straight from the pan, with steamed rice if you like.
Chef's tips
- Give the thighs breathing room — if they touch, the skin steams instead of crisping. Use the largest sheet pan you own, or split across two pans on the same rack.
- Foil is not optional here: the honey-hoisin drippings caramelise hard and will glue themselves to a bare pan.
- Boneless thighs work too; add the broccoli after just 10 minutes and start checking for 170°F at the 22-minute mark.
- Swap the broccoli for halved baby bok choy or broccolini, but add them in the last 12 minutes only, as they cook faster.
- Any leftover glaze in the small bowl has touched raw chicken via the brush — brush it on before the final 15-minute roast or the broil, never after cooking.
Nutrition (per serving, estimated)
720calories
48gprotein
43gcarbs
39gfat
Estimates only — values vary with brands and portions.
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