Sprig Originals's kitchen / Sheet-Pan Yakitori Chicken with Charred Cabbage and Mushrooms
Sheet-Pan Yakitori Chicken with Charred Cabbage and Mushrooms
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 for this weeknight Japanese-style dinner roasts on a single tray: bone-in chicken thighs lacquered in a soy-mirin yakitori glaze, with cabbage wedges and mushrooms underneath that soak up the drippings and caramelize at the edges. Scallions go on at the end so they sweeten without burning.
Ingredients
Yakitori glaze
- 1/4 cup soy sauce
- 3 tbsp mirin
- 2 tbsp light brown sugar
- 3 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
- 2 tsp toasted sesame oil
Tray
- 6 bone-in, skin-on chicken thighs (about 2 1/2 lb)
- 1/2 small head green cabbage, cut into 1-inch wedges
- 8 oz cremini or shiitake mushrooms, halved
- 6 scallions, cut into 2-inch lengths
- 2 tbsp neutral oil
- 1 tbsp toasted sesame seeds
Instructions
- Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with foil. In a small bowl, whisk the soy sauce, mirin, brown sugar, garlic, ginger and sesame oil until the sugar dissolves; set half of it aside for later.
- Pile the cabbage wedges and mushrooms on the pan, drizzle with the neutral oil, toss to coat, then spread everything in a single layer. Nestle the chicken thighs skin-side up on top of the vegetables, spacing them out, and brush the thighs generously with half of the glaze.
- Roast on the center rack for 25 minutes, until the chicken skin is golden and the cabbage edges are browning.
- Scatter the scallions over the vegetables, brush the chicken with the reserved glaze, and roast 10 to 14 minutes more, until the skin is deeply glazed and a thermometer in the thickest thigh reads 175°F (80°C).
- Let the pan rest 5 minutes, then toss the vegetables in the pan juices, sprinkle everything with sesame seeds and serve straight from the tray with rice.
Chef's tips
- Always keep half the glaze back for the end — brushing it on raw chicken and again late gives a sticky lacquer instead of a burnt one.
- Give the chicken and vegetables room: if your pan is smaller than 13x18 inches, split everything between two trays so the cabbage roasts rather than steams.
- Boneless skinless thighs work too — roast the vegetables alone for 10 minutes first, then add the glazed thighs and finish for 20 to 22 minutes.
- Foil is worth it here; the sugar in the glaze bakes onto bare metal.
Nutrition (per serving, estimated)
580calories
39gprotein
22gcarbs
33gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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