The aroma of marinated chicken sizzling in a hot oven fills the air, teasing your taste buds with promises of sweet and savory bliss. Imagine a dish where tender chicken meets vibrant veggies, all drizzled with a mouthwatering Korean BBQ sauce oh, the joy! This Sheet Pan Korean BBQ Chicken & Veggies is not just food; it’s an experience that will make your dinner table feel like a bustling Seoul street market. For more inspiration, check out this hot honey chicken recipe.
As I reminisce about my first encounter with Korean BBQ, I remember the delightful chaos of flavors: the spicy, tangy goodness enveloping grilled meats while friends laughed and swapped stories. That magical moment inspired me to create this easy sheet pan recipe that captures those flavors without needing a passport. Perfect for family dinners or when you’re hosting your next get-together, this dish guarantees to elevate any occasion!
Why You'll Love This Recipe
- This Sheet Pan Korean BBQ Chicken & Veggies is incredibly easy to prepare, making weeknight meals a breeze.
- The flavor profile is rich and savory, combining sweet and tangy elements that dance on your palate.
- The visual appeal of colorful veggies and beautifully glazed chicken makes for an Instagram-worthy feast.
- Its versatility allows you to substitute ingredients based on your preferences or what you have available at home.
Ingredients for Sheet Pan Korean BBQ Chicken & Veggies
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Thighs: Thighs stay juicy during cooking and soak up the marinade wonderfully.
- Bell Peppers: Choose a mix of colors for visual appeal red, yellow, and green add vibrancy!
- Zucchini: Sliced into rounds, zucchini cooks quickly and absorbs the flavors beautifully.
- Carrots: Cut into thin strips for sweetness; they add crunch and color to the mix.
For the Sauce:
- Korean BBQ Sauce: Look for a good quality store-bought sauce or make your own using soy sauce, honey, and garlic.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sheet Pan Korean BBQ Chicken & Veggies
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). While it’s heating up, grab a large baking sheet (the bigger, the better) and spray it with nonstick cooking spray.
Step 2: Prepare Your Chicken
Pat your boneless skinless chicken thighs dry with paper towels. This helps them get that beautiful glaze once they’re coated in sauce. Season them lightly with salt and pepper.
Step 3: Chop Those Veggies
Slice your bell peppers into strips, zucchini into rounds, and carrots into thin matchsticks. Toss those colorful beauties together in a bowl; they’re about to shine!
Step 4: Make the Magic Happen
In another bowl (yes, you’ll need one more), mix together the Korean BBQ sauce and a splash of sesame oil. Now coat the chicken thighs generously with this glorious mixture.
Step 5: Combine Everything
Place your seasoned chicken on one side of the baking sheet and arrange the chopped veggies alongside them. Drizzle any remaining sauce over the vegetables for added flavor!
Step 6: Bake Until Delicious
Pop everything in that preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender but still crisp.
Transfer to plates and drizzle with extra sauce if desired for the perfect finishing touch!
From sizzling aromas wafting through your kitchen to vibrant colors on your plate, this Sheet Pan Korean BBQ Chicken & Veggies is bound to be an instant hit! So gather around, dig in with loved ones or devour it solo while binge-watching your favorite series no judgment here!
You Must Know
- This Sheet Pan Korean BBQ Chicken & Veggies recipe brings together succulent chicken and colorful veggies for a delightful meal.
- It’s not just tasty; it makes cleanup a snap!
- Customize the ingredients based on your fridge’s contents for a dish that’s as flexible as your schedule.
Perfecting the Cooking Process
Start by marinating the chicken to let those flavors meld. While that’s happening, chop up your favorite veggies. Once the chicken is ready, lay everything out on the sheet pan and roast until everything is perfectly tender and slightly caramelized.
Add Your Touch
Feel free to swap out the chicken for tofu or shrimp if you’re feeling adventurous. You can add some chili flakes for heat or toss in seasonal veggies like bell peppers or snap peas for extra crunch and color.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, pop it back on a sheet pan at 350°F (175°C) for about 10-15 minutes to keep everything crispy and delicious.
Chef's Helpful Tips
- For even more flavor, let the chicken marinate overnight.
- This enhances the taste significantly!
- Keep your veggies cut uniformly so they cook evenly.
- Lastly, don’t overcrowd the pan; give everything space to roast properly and get that lovely char.
I remember the first time I made this recipe for my friends during a game night. Their faces lit up with joy as they tasted it, and I knew I had found a winner!
FAQs:
What are the main ingredients for Sheet Pan Korean BBQ Chicken & Veggies?
To make Sheet Pan Korean BBQ Chicken & Veggies, you need chicken thighs or breasts, fresh vegetables like bell peppers, broccoli, and carrots, as well as a Korean BBQ sauce. Essential seasonings include garlic, ginger, soy sauce, and sesame oil. You can customize the veggies based on your preference or seasonal availability. This dish is not only flavorful but also nutritious due to the variety of vegetables included. For more inspiration, check out this chicken burrito bowls recipe recipe.
How long does it take to prepare Sheet Pan Korean BBQ Chicken & Veggies?
Preparation for Sheet Pan Korean BBQ Chicken & Veggies typically takes about 15-20 minutes. After marinating the chicken in the flavorful sauce for at least 30 minutes, you can spread everything on a sheet pan for roasting. The cooking time in the oven usually ranges from 25 to 30 minutes at 400°F (200°C). Overall, you can have a delicious meal ready in under an hour!
Can I make Sheet Pan Korean BBQ Chicken & Veggies ahead of time?
You can definitely prepare Sheet Pan Korean BBQ Chicken & Veggies ahead of time. Marinate the chicken and chop the vegetables a day in advance. Store them in airtight containers in the refrigerator until you’re ready to cook. Mediterranean cod sheet pan meal This makes it easy to enjoy a homemade meal during busy weeknights without compromising on flavor or nutrition.
What sides pair well with Sheet Pan Korean BBQ Chicken & Veggies?
Sheet Pan Korean BBQ Chicken & Veggies pairs wonderfully with steamed rice or quinoa for a complete meal. You can also serve it alongside a refreshing cucumber salad or kimchi for added crunch and flavor. BBQ chicken quinoa bowls These sides enhance the overall dining experience while complementing the savory taste of the chicken and veggies.
Conclusion for Sheet Pan Korean BBQ Chicken & Veggies:
In conclusion, Sheet Pan Korean BBQ Chicken & Veggies is a simple yet delicious dish that brings together tender chicken and vibrant vegetables infused with bold flavors. Its quick preparation and cooking time make it ideal for busy weeknights when you crave something healthy and satisfying. quick sheet pan chicken dinner By using fresh ingredients and customizable veggies, this recipe ensures that every bite is packed with nutrition and taste. Enjoy this delightful meal that’s perfect for family dinners or gatherings!
Sheet Pan Korean BBQ Chicken & Veggies
Sheet Pan Korean BBQ Chicken & Veggies is a mouthwatering one-pan meal that captures the essence of Korean cuisine with minimal effort. Tender boneless chicken thighs are marinated in a savory-sweet Korean BBQ sauce and roasted alongside colorful bell peppers, zucchini, and carrots. This dish not only delivers vibrant flavors but also makes for easy cleanup—perfect for busy weeknights or entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Korean
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 cup bell peppers (mixed colors), sliced
- 1 medium zucchini, sliced into rounds
- 1 cup carrots, cut into thin strips
- ½ cup Korean BBQ sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet with nonstick spray.
- Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
- In a bowl, toss the bell peppers, zucchini, and carrots together.
- In another bowl, mix the Korean BBQ sauce with sesame oil. Coat the chicken thighs in this mixture.
- Arrange the chicken on one side of the baking sheet and place the veggies alongside. Drizzle any remaining sauce over the vegetables.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender yet crisp.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 365
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 130mg
Keywords: - For extra flavor, marinate the chicken overnight in BBQ sauce. - Substitute chicken with tofu or shrimp for a different protein option. - Customize veggies based on seasonal availability or personal preference.
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