What dinner can be made using only one pan and contains elements of both Korean and Thai cuisines? One-Pan-Asian Chicken Thighs … with roasted vegetables!
Add a chopped salad, and dinner is served.
Why One-Pan Asian Chicken?
I used the ingredients I had, including raisins, applesauce, and Thai chili paste. The result was something probably a lot different than the recipe I found online, but the family raved! So, I’m going to share it with you.Print
This deliciously sweet-and-spicy chicken recipe comes with a side dish attached! Roast the chicken on a rack above your favorite vegetables, so the drippings and seasoning from the chicken will flavor the vegetables while they both cook.
You will need
- a food processor
- a sturdy sheet pan, at least 9″ x 13″
- stainless steel rack that fits over the sheet pan. Here’s the one I use.
1/4 cup raisins
2 cloves of garlic
1 teaspoon fresh ginger (or 1/2 teaspoon powdered ginger)
1 teaspoon toasted sesame oil
1/4 cup unsweetened applesauce
3 tablespoons coconut aminos (or soy sauce – skip adding any other salt if using soy sauce)
1 tablespoon Thai chili paste
6 chicken thighs, bone-in, with skin
3 – 4 cups of your favorite vegetables. I used cabbage, broccoli, and sweet potatoes.
Make the Marinade
- Put the raisins, along with a few tablespoons of water, into the bottom of your food processor. Let the raisins soak for a few minutes while you gather the rest of the marinade ingredients.
- Add the rest of the ingredients, except for the chicken thighs, to the processor and blend until you have a smooth paste.
Prepare the Chicken
- Preheat oven to 425’F
- Line your cookie sheet with aluminum foil and lightly coat with nonstick spray or oil.
- Place your chicken thighs on the prepared pan (if using coconut aminos and not soy sauce, salt both sides of the chicken).
- Pour the marinade paste over the chicken, rotating it a few times so both sides of the chicken are covered.
Prepare the vegetables
- Chop up 3 – 4 cups of your favorite vegetables. I used cabbage, broccoli, and sweet potatoes here, but options are endless. You can even use frozen vegetables, but thaw them in the microwave first.
- Remove the raw chicken-and-marinade from the pan and set it aside on a plate.
- Dump your chopped veggies into the pan where the chicken was and toss them around a little to get some of the marinade on them.
Assemble and Roast
- Put your rack over the vegetables.
- Put the chicken on top of the rack.
- Bake at 425’F for 30 – 45 minutes, depending on how big your thighs are (😂 ). The chicken is done when the internal temperature reaches 165’F.
- Serve. In keeping with the one-pan idea, I just removed the rack, and put the chicken atop the vegetables, still in the pan. Winner, winner!! 🐓
The nutrition information is for the chicken only, using coconut aminos instead of soy sauce. I didn’t include the vegetables because the nutrition information for them can vary a lot, depending on what types of veggies you use, and how much.
Nice rack!! Thanks, I’m so glad you like it. 😂 Cool your cookies on it, broil your chicken on it, throw it in the dishwasher. Get your very own (they come in packs of two – bonus!!) here.
- Category: Main
- Method: Roast
- Serving Size: 1 chicken thigh
- Calories: 284
- Fat: 11.9 g
- Carbohydrates: 8.3 g